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Southwestern Avocado Egg Muffins have all the delicious flavors of a southwestern omelet made in a muffin tin.
Southwestern Avocado Egg Muffins are so easy to make (and make for a crowd!) you’ll find yourself making these every weekend!
Hey everyone, it’s Sabrina from Dinner, then Dessert again. Today I’m sharing these awesome Southwestern Avocado Egg Muffins that taste like your favorite diner specialty omelet with almost none of the work.
Southwestern Avocado Egg Muffins can be made to suit your tastes too, even if you don’t like southwestern flavors you can just as easily swap out ingredients! (A favorite of ours is crispy hash brown rounds, bacon and cheddar baked into a cup)
Here are some other fun flavor combinations you can try:
- ham, green bell pepper, onion and cheddar
- spinach mushroom and white cheddar
- chili, corn and black beans with cheddar
- ham, swiss and a small squirt of dijon mustard in the eggs
- spicy sausage, red bell pepper, onions and provolone
You can make these in giant batches (I own a dozen muffin tins from being a private chef) and bake three trays at a time. They’re great for crowd or you can cool them then add them to a freezer safe container for future breakfasts.
P.S. these are great inside a toasted English muffin for a quick breakfast.
Looking for more breakfast recipes? The Recipe Critic has some AMAZING options like:
- Overnight Eggs Benedict Casserole
- Baked Sausage, Spinach and Egg Breakfast Taquitos
- Breakfast Sausage Avocado Burritos
- Slow Cooker Breakfast Casserole
- Breakfast Pitas with Chicken Sausage
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Southwestern Avocado Egg Muffins
Ingredients
- 8 large eggs
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ¼ cup chopped cilantro
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 chopped avocado
- 1 cup chopped tomato
- 4 ounces diced pepperjack cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick cooking spray.
- Add 8 large eggs, ½ teaspoon Kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon cumin, and ⅛ teaspoon cayenne pepper in a large measuring cup. Whisk together until combined.
- Add ¼ cup chopped cilantro, 1 (15-ounce) can of black beans, 1 chopped avocado, 1 cup chopped tomato, and 4 ounces diced pepperjack cheese4 ounces diced pepperjack cheese to the wells of the muffin pan, distributing them to your preference.
- Pour the egg mixture over the toppings until the wells are ¾ full.
- Bake for 22-25 minutes. They will inflate a lot, but once you pull them out of the oven they will deflate.
- Serve warm with more avocado on top, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG!!! These are fabulous! I didn’t have any fresh cilantro, used dried and it still works. I also topped it with a Guaca De Gallo that I purchased from Fresh Thyme and it tastes so fresh. This is our new breakfast….
Can I use a mini muffin tin for this recipe? Thank you!
Yes, of course! Just adjust the time and they will turn out great!! XOXO
Made these this past weekend and I really enjoyed them. Only change was using Rotel instead of tomato (had an open can from dinner). Excellent recipe!!! Thanks for sharing!
That is great! Thanks so much for sharing! XOXO