Southwestern Breakfast Egg Muffins Recipe
Southwestern Breakfast Egg Muffins Recipe,Southwestern Breakfast Egg Muffins step by step preparation,Southwestern Breakfast
Yield: 4 people
Calories: 265kcal
Materials
- 10 omega-3 eggs , whisked
- 1 tablespoon extra virgin
- olive oil
- 1 onion , finely diced
- 4 cloves garlic , minced
- 1 red bell pepper , diced
- 1 cup spinach , chopped
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon chili powder or
- chipotle powder
- Sea salt and black pepper to
- taste
- ½ jalapeno , minced (optional)
- ¼ cup cilantro , minced
- 1 avocado , sliced
Instructions
- Preheat oven to 350°.Keep whisked eggs in a bowl at room temperature.Heat oil over medium-high heat and sauté onion for 5 minutes, or until softened
- Reduce heat to medium-low.Add garlic and stir to combine. Add peppers, spinach, cumin, turmeric, chili powder, salt, pepper and jalapeno (if using).
- Cook for 3 minutes, stirring frequently.Turn heat off. When mixture is cool enough, stir in cilantro, then add to eggs in the bowl and stir to combine.
- Rub a little coconut or olive oil in a muffin tin or line with muffin liners. Fill each tin with about ¼ cup egg mixture.
- Bake muffins for 10-15 minutes or until lightly browned on top and spring back when touched. Garnish with some avocado. Serve with a side of fresh berries.