The Wholesome Dish · by Amanda Finks★ 4.7 (3)
Mexican Breakfast Cups Recipe
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 20%
CARBS 7G17% OF CAL
2G FIBER1G SUGAR4G OTHER
FAT 11G61% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked egg cups filled with corn, bacon, avocado, cheddar, and Mexican seasonings. A make-ahead breakfast or brunch dish with Mexican flavors.
mainmexicanegg disheggs🥧 baking dish🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 12- 1/2 cup drained and rinsed (canned black beans)
- 1 ripe Hass Avocado (peel and seed removed, chopped)
- 1 cup frozen corn kernels
- 1/2 cup cooked bacon bits (or crumbled bacon pieces)
- 1/2 cup shredded cheddar cheese
- 10 large eggs
- 1/4 cup skim milk (or any milk)
- Optional: 1 - 2 tbsp. hot sauce
- 1 tsp. salt
- ½ tsp. ground black pepper
- Optional toppings: sour cream (salsa)
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 20%
CARBS 7G17% OF CAL
2G FIBER1G SUGAR4G OTHER
FAT 11G61% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 399mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 399MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.