Tex-Mex Avocado Egg Muffins {Low Carb, Paleo, Low Cal, GF}

Tex-Mex Avocado Egg Muffins! Made with salsa and avocado, these egg cups make a nutritious low carb breakfast. Easy to make ahead of time and warm up on the go! Low Carb + Paleo + Gluten Free + Low Calorie

I always tell my early morning spin class that working out is the best way to start your day. I used to workout in the evenings until I was forced to workout in the early morning due to my corporate consulting job years ago. At first, I hate it. Then I LOVED it!

When you start your day in a healthy way, it sets a healthy tone for the entire day. It’s also my time to relax, focus and de-stress.

I really believe this philosophy to be true about food too. When you start your day eating a bunch of crap, it just goes downhill from there. But if you start your day with enough protein, healthy fat and vegetables, you have more stable energy. No sugar crashes which means you make better choices the rest of the day.

What’s a good example of enough protein, healthy fat and vegetables to start your day? These Tex-Mex Avocado Egg Muffins! Add a side of veggies (they’re FREE in my book) and you’ve got breakfast. Just hand me my coffee!

What’s great about these egg muffins is you can make them ahead of time. Easy to grab, warm up and go during the week! They also freeze well so you can make a bunch at once. Huge timesaver! And, while you’re in the kitchen here’s just a few other egg muffin recipes for you to try!

Easy Spinach Pepper Egg Muffins, Cauliflower Egg Muffins, Quinoa Salsa Egg Muffins, Skinny Pizza Egg Muffins, Cheesy Sausage Broccoli Egg Muffins

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Tex-Mex Avocado Egg Muffins

Tex-Mex Avocado Egg Muffins! Made with salsa and avocado, these egg cups make a nutritious low carb breakfast. Easy to make ahead of time and warm up on the go! Low Carb + Paleo + Gluten Free + Low Calorie

Author Megan

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 10 muffins

Calories 48 kcal

Print

Ingredients

• 5 large whole eggs
• 5 large egg whites
• 1/4 cup unsweetened almond milk or milk of choice
• 1 large avocado pitted & diced
• 4 tbsp salsa or pico de galo a thin salsa that isn't too chunky
• 1/2 tsp cumin
• 1 tsp dried cilantro
• 1/2 tsp pepper
• 1/4 tsp salt

Instructions

1. Preheat oven to 375 F. Grease 10 muffin cavities of a muffin pan or spray liberally with cooking spray.

2. In a large mixing bowl, whisk together eggs, eggs whites, milk, cumin, cilantro, pepper, salt and salsa. 

3. Transfer to a 2 cup measuring cup then pour into each cavity 3/4 of the way full. Place one tablespoon of diced avocado on top of each muffin cavities. 

4. Bake at 375 F 22-25 minutes until muffins are set. Remove from the oven and cool in the pan 5 minutes prior to removing with a mini spatula and transferring to a wire cooling rack. 

5. Store in the refrigerator up to 7 days in an airtight container. 

Recipe Notes

Visit my shop for more products I used for this recipe and recommend to my nutrition clients.

Course Breakfast

Keyword avocado, breakfast, egg, egg muffin, gluten free, low calorie, low carb, muffin, Paleo, salsa, tex-mex

Nutrition facts per serving (1egg muffin)

Calories 48 kcal

Fat 2 g

Saturated Fat 0 g

Cholesterol 93 mg

Sodium 186 mg

Potassium 81 mg

Carbohydrates 0 g

Fiber 0 g

Sugar 0 g

Protein 5 g

Vitamin A 3.4 %

Vitamin C 0.8 %

Calcium 2.5 %

Iron 3.1 %

Custom Meal Plans

Work with Megan to develop a custom macro or standard meal plan to reach your goals.

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What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.