Breakfast Taco Cups

Let’s taco bout how delicious this breakfast is.

Serves: 4Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4


  • 1 cup finely shredded sharp cheddar cheese
  • 4 eggs
  • 1⁄4 cup milk
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 2 teaspoons butter
  • 1 can (15.25 oz.) black beans
  • 8 slices bacon, cooked and cut into pieces
  • 1 large avocado, peeled, pitted and chopped
  • 1 cup pico de gallo
  • 1⁄2 cup sour cream
  • 4 tablespoons cilantro, chopped


  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
  • Spoon about 2 tablespoons cheese onto the baking sheets, spreading in an even layer, 1” apart. Bake about 5 minutes, until bubbly and just starting to turn golden brown at the edges. Remove from oven and let cool a couple of minutes.
  • Using a spatula, carefully remove cheese and immediately drape over inverted ramekins or an upside down muffin pan. Press cheese gently to form a cup. Cool completely.
  • Beat eggs, milk, salt and pepper in a bowl. Melt butter in a skillet over medium-low heat. Add eggs and cook, stirring frequently, for 3-5 minutes, or until eggs are no longer wet.
  • Fill cups with eggs, black beans, bacon, avocado, pico de gallo, sour cream and cilantro.
  • Refrigerate leftovers.