Low Carb Southwest Breakfast Egg Muffins
These low carb Southwest egg muffins are the perfect on the go breakfast that works with a variety of dietary needs.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 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
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!