Description
These Southwest Egg Muffins are a healthy and delicious breakfast option packed with protein, fresh vegetables, and a touch of spice from jalapeños. Perfectly baked to a fluffy consistency, these muffins are convenient for on-the-go mornings and can be garnished with creamy avocado for added richness.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- ¼ cup skim milk
- ½ tsp. black pepper
- ½ tsp. salt
Vegetables & Protein
- 1 cup chopped baby spinach
- 1 cup chopped cherry tomatoes
- 1 cup diced ham
- 1 jalapeño pepper (seeds removed and diced)
Garnish
- 1 avocado (diced)
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the egg muffins.
- Prepare Muffin Pan: Grease a muffin pan thoroughly with non-stick cooking spray to prevent sticking and set it aside.
- Mix Eggs and Milk: In a large bowl, whisk together the 6 eggs, ¼ cup skim milk, ½ tsp. black pepper, and ½ tsp. salt until well combined and slightly frothy.
- Add Vegetables and Ham: Stir in the diced ham, chopped jalapeños (seeds removed for less heat), baby spinach, and cherry tomatoes into the egg mixture evenly.
- Combine Ingredients: Gently mix all ingredients until evenly distributed throughout the egg base.
- Fill Muffin Pan: Pour the egg mixture evenly into the prepared muffin pan cups, filling each nearly to the top.
- Bake: Place the muffin pan in the oven and bake for 20-25 minutes or until the egg muffins are fully set and lightly golden on top.
- Cool Muffins: Remove the muffins from the oven and allow them to cool a few minutes in the pan to set further and make them easier to remove.
- Garnish: Top each muffin with diced avocado and optionally fresh cilantro to add creamy texture and fresh flavor.
- Serve: Serve warm and enjoy these protein-packed Southwest Egg Muffins as a nutritious breakfast or snack.
Notes
- You can substitute the ham with cooked turkey bacon or sausage for different protein options.
- Adjust the amount of jalapeño according to your preferred spice level or omit for milder flavor.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- For a dairy-free version, replace skim milk with almond milk or another plant-based milk.
- If using standard-sized muffin pans, this recipe yields 12 muffins; mini muffin pans will yield more but require shorter baking time.
