We all know it’s really important to eat breakfast every day, and I’ve learned I need a hearty breakfast with plenty of protein to start my day right. These low carb Southwest Breakfast Egg Muffins are sure to delight and give you the boost you need to get through the day. While not technically a muffin, the shape makes these fun to eat and portable for easy, on-the-go nutrition at the start of a busy day.

Low Carb Southwest Breakfast Egg Muffins

These Low Carb Southwest Breakfast Egg Muffins work for a variety of diet options. 

Weight Watchers – These muffins are 1 Freestyle Smart Point as written, 0 Smart Points if you eliminate the avocado.

Keto – This is a Keto-friendly option as written. Consider swapping skim milk for heavy cream.

Paleo – Use a paleo-friendly meat option.

These muffins freeze well. Flash freeze (individually) on a cookie sheet for 2 hours, then bag and label.

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Low Carb Southwest Breakfast Egg Muffins

These low carb southwest breakfast egg muffins have the full punch of your favorite Mexican flavors. Protein and healthy fats will help you feel satisfied until lunch.

Low Carb Southwest Breakfast Egg Muffins
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These low carb Southwest egg muffins are the perfect on the go breakfast that works with a variety of dietary needs.
Ingredients
  • 6 eggs
  • 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
  • ½ tsp. salt
Instructions
  1. Preheat the oven to 350°F.
  2. Grease a muffin pan with non-stick cooking spray and set to the side.
  3. In a large bowl, add the eggs, milk and black pepper.
  4. Add in the ham, jalapeños, spinach and tomatoes.
  5. Stir to combine.
  6. Pour the mixture evenly into the muffin pan.
  7. Bake for around 20-25 minutes in the oven.
  8. Remove the muffins from the oven and set them to the side to cool for a few minutes.
  9. Garnish with some avocado chunks and fresh cilantro.
  10. Serve and enjoy!

Low Carb Southwest Breakfast Egg Muffins

Preheat the oven to 350°F. 
Grease a muffin pan with non-stick cooking spray and set to the side.

Low Carb Southwest Breakfast Egg Muffins
In a large bowl, add the eggs, milk and black pepper. 
Add in the ham, jalapeños, spinach and tomatoes. 
Stir to combine.

Low Carb Southwest Breakfast Egg Muffins
Pour the mixture evenly into the muffin pan.
Bake for around 20-25 minutes in the oven, or until a toothpick inserted in the center comes out clean.

Low Carb Southwest Breakfast Egg Muffins
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!

Weight Watchers Freestyle Smart Points: 1 pt per muffin as written, 0 (Zero) points per muffin if you eliminate the avocado

What’s your favorite healthy breakfast?

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Low Carb Southwest Breakfast Egg Muffins

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