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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 Muffin up close.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)

Southwestern Avocado Egg Muffin ingredients.

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

Southwestern Avocado Egg Muffin ingredients in the tin.

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:

Southwestern Avocado Egg Muffins in a stack.

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Southwestern Avocado Egg Muffins

5 from 2 votes
Southwestern Avocado Egg Muffins have all the delicious flavors of a southwestern omelet made in a muffin tin.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12



  • Preheat your oven to 350 degrees.
  • In a large measuring cup add the eggs, salt, black pepper, cumin, and cayenne pepper.
  • Spray your muffin tin with cooking spray.
  • Add in a bit of black beans, cilantro, avocado, tomato and pepperjack cheese.
  • Pour the eggs over the toppings until the wells are 3/4 full.
  • Bake for 22-25 minutes. They will inflate a lot, but once you pull them out of the oven they will deflate.
  • Garnish with more avocado. Serve warm or freeze.


Calories: 79kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 118mgSodium: 190mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 325IUVitamin C: 1.4mgCalcium: 88mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Sabrina Snyder

Dinner, then Dessert is a collection of recipes I've created from 8 years of cooking for clients as a private chef, for family (including babies and now a toddler) and friends. As a private chef I cook for client's everyday meals as well as dinner parties and cooking classes. The blog is a mix of sinful treats and easy meals everyone will enjoy with a short and manageable list of ingredients.

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  1. 5 stars
    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….

  2. 5 stars
    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!