Southwestern Egg Muffins Recipe is a mix of flavors of a Southwestern omelet made in a muffin tin. These Avocado Egg Muffins are so simple and easy to make that you will make them at least once a week.
Even if you don’t like southwestern flavors, you can make them to your taste just by swapping the ingredients. Our favorites are bacon, crispy hash-browns and cheddar baked in a cup.
Ingredients
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8 large eggs
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½ tsp salt
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¼ tsp black pepper
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½ tsp ground cumin
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Pinch of cayenne pepper (adjust for spice level)
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1 (15 oz) can black beans, drained and rinsed
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1 avocado, diced (plus extra for garnish)
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1 tomato, chopped
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4 oz pepper jack cheese, diced or shredded
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Fresh cilantro, chopped (optional for garnish)
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Non-stick cooking spray
Instructions
1. Preheat the Oven
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Preheat your oven to 350°F (175°C).
2. Prepare the Egg Mixture
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In a large measuring cup or bowl, whisk together the eggs, salt, black pepper, cumin, and cayenne until smooth and well combined.
3. Prep the Muffin Tin
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Lightly spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
4. Assemble the Muffins
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Evenly distribute the black beans, diced avocado, chopped tomato, and pepper jack cheese among the muffin cups.
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Pour the egg mixture into each cup, filling just below the top — the muffins will puff up while baking but will deflate slightly as they cool.
5. Bake
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Place the muffin tin in the oven and bake for 20–24 minutes, or until the eggs are fully set and the tops are lightly golden.
6. Cool and Serve
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Allow the muffins to cool for a few minutes before removing them from the tin.
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Garnish with extra avocado slices and fresh cilantro, if desired.
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Serve warm or refrigerate for later.
Tips for Success
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Use a silicone muffin pan or parchment liners for easy release.
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Add extras like cooked bacon, chorizo, or bell peppers for variation.
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These muffins are perfect for meal prep — store in the fridge and reheat in the microwave for 30–40 seconds.
Make Ahead & Storage
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Wrap individually and freeze for up to 2 months. Reheat from frozen in the microwave for 1–2 minutes.
Timing
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Prep Time: 10 minutes
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Cook Time: 20–24 minutes
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Total Time: ~35 minutes
You can also experiment and be creative because once you make these egg muffins you can make them according to your taste. If you have any ideas, please feel free to write down in the comment section.
