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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
Course: Breakfast
Cuisine: American
Servings: 12
Author: Sara Borgstede


  • 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!