If you guys are anything like me, breakfast isn’t a meal you have a lot of time for. During the week, I find that I’m always on the go and looking for something quick but tasty to take with me. These Southwestern Healthy Egg Muffins have seriously been my latest obsession. I make a ton of them in advance so they’re quick to heat up in the microwave and out the door, I go. The best part about these Southwestern Healthy Egg Muffins is they actually are hearty enough to keep me full until lunchtime. Huge win!
If you’re looking for some more quick breakfast options, be sure to check out these Ham and Cheese Sliders with Eggs (a huge hit with my kids) and these Banana Nut Muffins that are to die for. If you’ve got enough time in the morning to squeeze in some smoothie blending, this Frozen Berry Smoothie is my absolute favorite but there are more delicious smoothie recipes here.
Now, back to our recipe! I hope you love these Southwestern Healthy Egg Muffins as much as I do! The recipe is below:
Southwestern Healthy Egg Muffins
¼ cup skim milk
1 cup chopped baby spinach
1 cup chopped cherry tomatoes
1 cup diced ham
1 Avocado, diced
1 jalapeno pepper, seeds removed and diced
½ tsp. black pepper
1/2 tsp. salt
Preheat the oven to 350°F.
Grease a muffin pan with non-stick cooking spray and set to the side.
In a large bowl, add the eggs, milk and black pepper.
Add in the ham, jalapeños, spinach and tomatoes.
Stir to combine
Pour the mixture evenly into the muffin pan.
Bake for around 20-25 minutes in the oven.
Remove the muffins from the oven and set them to the side to cool for a few minutes.
Garnish with some avocado chunks and fresh cilantro.
Serve and enjoy!
Find More Yummy Mexican Recipes Here…