Breakfast is easy and delicious when you make a batch of Southwestern Egg Muffins! Make these egg muffin cups at the beginning of the week and enjoy them each day for breakfast! These Southwestern Egg Muffins are the perfect on the go breakfast!
I love breakfast foods but rarely have time to actually make anything for breakfast since I leave the house at a ridiculous hour of the day. So, I usually take my breakfast on the go and most often it is the form of Southwestern Egg Muffins.
Breakfast is supposedly the most important meal of the day. Mathlete would argue that point as he doesn’t really love breakfast foods. I usually make a batch of egg muffins on Sunday and then have them for breakfast throughout the week.
They freeze wonderfully so you can easily make them in large batches and grab them out of the freezer when you need them. Other than this southwestern version, I also love the spaghetti squash or broccoli and cheese ones.
Ingredients for Southwestern Egg Muffins:
2 cups shredded potatoes (I use the Simply Potatoes version because I am lazy)
1 tsp oil
2 tsp chili powder
1 tsp cumin
1 bell pepper, diced
1/2 cup diced Canadian bacon
11 large eggs, beaten
1/2 cup shredded Mexican blend cheese
salt and pepper
Let’s Make It:
1) Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray or line with silicone baking cups.
2) Heat oil in large skillet over medium heat. Add shredded potatoes, chili powder and cumin. Cook for 7 minutes, stirring occasionally. Remove from heat and stir in bell pepper and Canadian bacon.
3) Add 1/3 cup of shredded potato mixture to each muffin cup. Fill muffin cup with beaten eggs until 2/3 full. Season with salt and pepper and top with cheese.
4) Bake in preheated oven for 15-20 minutes or until eggs are done. Remove from oven and let cool for 2 minutes before removing from pan.
I love eating these topped with just a little bit of salsa. It makes the perfect protein packed breakfast that tastes great and will also keep me full until lunch!
What are your favorite breakfast foods?
If you love these breakfast egg muffins, check out these:
- Spaghetti Squash Egg Muffins
- Broccoli and Cheese Egg Muffins
- https://lowcarbyum.com/basic-sausage-egg-and-cheese-casserole/
What you’ll need for this recipe:
- 2 cups shredded potatoes (I use the Simply Potatoes version because I am lazy)
- 1 tsp oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 bell pepper, diced
- 1/2 cup diced Canadian bacon
- 11 large eggs, beaten
- 1/2 cup shredded Mexican blend cheese
- salt and pepper
- Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray or line with silicone baking cups.
- Heat oil in large skillet over medium heat. Add shredded potatoes, chili powder and cumin. Cook for 7 minutes, stirring occasionally. Remove from heat and stir in bell pepper and Canadian bacon.
- Add 1/3 cup of shredded potato mixture to each muffin cup. Fill muffin cup with beaten eggs until 2/3 full. Season with salt and pepper and top with cheese.
- Bake in preheated oven for 15-20 minutes or until eggs are done. Remove from oven and let cool for 2 minutes before removing from pan.
I love egg muffins ! Thanks for sharing at the “What’s for Dinner” link up!
These are awesome when you have differing tastes, each person can have it the way they like. Thanks for sharing on Creative K. Kids Tasty Tuesdays. I hope you will join us again.
These look delish! Thanks for sharing your recipe.
I need more egg muffins in my life – thanks for reminding me!
Perfect for Mothers Day. Thanks for sharing with us at Throwback Thursday. Pinned and shared!
Oh, yum! These are darling and look delish! Thanks for bringing this by Throwback Thursday last week – Sorry I didn’t get a chance to comment earlier!!
Mollie
Oh yum, I could totally go for a plate of these right now! Love this post, especially your food-tography 🙂 Have a great day! xo