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
- 8 eggs
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ¼ cup chopped cilantro
- 1 can of black beans, drained and rinsed
- 1 avocado chopped
- 1 tomato, deseeded (mostly) and chopped
- 4 ounces pepperjack cheese, diced
- 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 ¾ 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.
Looking for more breakfast recipes? Here are a few from my blog, Dinner, then Dessert: