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.
Servings: 12 Muffins
- 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
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!
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