Breakfast | Recipe | Weight Watchers

Southwestern Healthy Egg Muffins

These southwestern healthy egg muffins are a low-carb breakfast you can grab and take with you on the go. They are the perfect make-ahead breakfast.

Southwestern Healthy Egg Muffins stacked on a plate

Easy Healthy Breakfast

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!

I hope you love these Southwestern Healthy Egg Muffins as much as I do! The recipe is below.

Ingredients for southwestern egg muffins: ham, spinach, peppers, avocado, eggs, tomatoes and cilantro.

Southwestern Healthy Egg Muffins

Ingredients

This is what you’ll need from the store before you make them.

  • Eggs
  • Ham
  • Tomatoes
  • Peppers
  • Avocados
  • Spinach
  • Cilantro (optional)

Instructions

The full instructions are in the printable recipe card below. Don’t forget to pin this post so you can find it later! Here’s an overview of how to make my low-carb muffin-tin egg bites.

1. Prepare the oven and muffin tin. Preheat your oven and grease the muffin pan.
2. Mix the eggs, milk, and black pepper. Use a large bowl, you’ll use it to mix the other things too.
3. Add the rest of the ingredients. Add in the ham, jalapeños, spinach, and tomatoes.

raw eggs in a bowl with tomatoes and spinach

Raw Southwestern Healthy Egg Muffins mixture in muffin tins ready to be cooked

4. Pour into the muffin pan. Pour the mixture into the muffin pan.
5. Bake. Next, bake it until it’s fully cooked.
6. Garnish and serve. 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.

Healthy Egg Muffin Mix-In Ideas

Since these resemble a small mini quiche, frittata or omelet, what you put in them is up to you. There are so many varieties you can create. Here are some of my favorites:

  • Arugula and shredded Romano cheese
  • Sausage and bacon
  • Cheddar cheese and spinach
  • Olives and feta cheese

More Quick Breakfast Options

If you’re looking for some more quick breakfast options, be sure to check out:

Southwestern Healthy Egg Muffins

Southwestern Healthy Egg Muffins

These southwestern healthy egg muffins are a low-carb breakfast you can grab and take with you on the go. They are the perfect make-ahead breakfast. Since these resemble a small mini quiche, frittata or omelet, what you put in them is up to you.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American, Mexican
Keyword: Breakfast, Brunch, Egg Muffins, Eggs, Healthy Breakfast
Servings: 12 Muffins
Calories: 92kcal

Ingredients

  • 6 eggs
  • ¼ cup skim milk
  • 1 cup baby spinach chopped
  • 1 cup cherry tomatoes chopped
  • 1 cup ham cooked diced
  • 1 avocado diced
  • 1 jalapeno pepper seeds removed and diced
  • ½ tsp. black pepper
  • 1/2 tsp. salt
  • 2 tbsp cilantro optional

Instructions

  • 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!

Nutrition

Calories: 92kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 256mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg

Southwestern Healthy Egg Muffins

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Susan B

Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!
Susan B
Susan B

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7 Comments

    1. Honestly, I have never tried freezing them but I think you could. Bake them and let them cool. Possibly wrap individually before placing in a freezer bag. They will also keep in the refrigerator for 5 or 6 days in an air-tight container. Hope that helps!

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