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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

Southwestern Avocado Egg Muffins have all the delicious flavors of a southwestern omelet made in a muffin tin.
5 from 2 votes
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Prep Time 10 mins
Cook Time 25 mins
Servings 12
Calories 79 kcal

Ingredients
  

  • 8 eggs
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup chopped cilantro
  • 1 can of black beans drained and rinsed
  • 1 avocado chopped
  • 1 to mato deseeded (mostly) and chopped
  • 4 ounces pepperjack cheese diced

Instructions
 

  • 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.

Nutrition

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