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.
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
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
- 1/2 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 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!
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, or until a toothpick inserted in the center comes out 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!
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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