Low Carb Southwest Breakfast Egg Muffins

These low carb Southwest breakfast egg muffins feature your favorite Mexican flavors and the protein and healthy fats will keep you satisfied until lunch.

Jump to Recipe

We all know it’s 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.

These Low-carb Southwest Breakfast Egg Muffins work for various diet options. 

• Weight Watchers – These muffins are low in WW Points per muffin.
• 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.

Print Recipe Favorite Saved!

3.67 from 15 votes

Low Carb Southwest Breakfast Egg Muffins

These low carb Southwest breakfast egg muffins feature your favorite Mexican flavors and the protein and healthy fats will keep you satisfied until lunch.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Breakfast

Diet: Freezer-Friendly, Gluten-Free, Low-calorie, Low-Carb, Meal Prep, Weight Watchers

Cooking Method: Oven

Calories: 74kcal

Author: theholymess.com

Servings: 12

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, optional
• ½ tsp black pepper
• ½ tsp salt

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, salt and black pepper.
• Add in the ham, jalapeños, spinach and tomatoes.
• Stir to combine.
• Pour the mixture evenly into the muffin pan.
• Bake for 20 to 25 minutes.
• Remove the muffins from the oven and set them to the side to cool for a few minutes.
• Garnish with avocado chunks.
• Serve and enjoy.

WW Information

WW Points: Click here to track this recipe in the WW app.

WW Program 2025

The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara

Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.

Nutrition

Calories: 74 kcalCarbohydrates: 3 gProtein: 5 gFat: 5 gSaturated Fat: 1 gCholesterol: 87 mgSodium: 241 mgPotassium: 161 mgFiber: 1 gSugar: 1 gVitamin A: 461 IUVitamin C: 7 mgCalcium: 25 mgIron: 1 mg

Low-Carb Southwest Breakfast Egg Muffins with Step-by-Step Instructions

These Mexican-flavored breakfast egg muffins are full of your favorite Mexican flavors. Protein and healthy fats will help you feel satisfied until lunch.

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

Add in the ham, jalapeños, spinach, and tomatoes. Stir to combine.

Pour the mixture evenly into each muffin cup.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes clean.

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!

What’s your favorite healthy breakfast? Share in the comments below.

More Posts You Will Love

Ham and Egg Breakfast Cups – Quick and easy meal prep for low points

Weight Loss Strategies: Eat Breakfast

Weight Watchers Zero Point Banana Souffle

Air Fryer French Toast Sticks

7-Day High-Protein Dinner Meal Plan for Weight Loss (Free PDF Printable)