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–+ servings
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
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5 from 1 vote

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
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American, Mexican
Diet: Low Calorie
Servings: 10 muffins
Calories: 48kcal
Author: Megan Olson

Ingredients

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

Instructions

  • Preheat oven to 375 F. Grease 10 muffin cavities of a muffin pan or spray liberally with cooking spray.
  • In a large mixing bowl, whisk together eggs, eggs whites, milk, cumin, cilantro, pepper, salt and salsa. 
  • 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. 
  • Bake at 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. 
  • Store in the refrigerator up to 7 days in an airtight container. 

Notes

Nutrition

Serving: 1egg muffin | Calories: 48kcal | Protein: 5g | Fat: 2g | Cholesterol: 93mg | Sodium: 186mg | Potassium: 81mg | Vitamin A: 170IU | Vitamin C: 0.7mg | Calcium: 25mg | Iron: 0.6mg