Easy Southwest Egg Muffin Cups are savory, make-ahead mini omelettes filled with mild chiles, diced bell pepper and sharp cheddar, finished with a zesty topping. Prepare a batch ahead of time for an effortless grab-and-go breakfast or a satisfying mid-morning snack.
Thank you McCormick for sponsoring this post. Visit your local Wal-Mart to pick up McCormick Good Morning Breakfast toppers for your family!
I’m not a morning person, and I know many parents are juggling busy mornings while getting kids out the door for school. That’s why I love make-ahead breakfasts. They let you prepare something nutritious on the weekend and have it ready all week. These low-carb Southwest egg muffin cups are one of my favorites—quick to assemble and easy to reheat.
To make them, simply scramble eggs and fold in your favorite mix-ins. For this version I used diced red bell pepper, mild diced green chiles, and a cup of shredded cheddar. Optional additions include cooked ham, crumbled sausage, or extra vegetables.
Pour the mixture into a greased 12-cup muffin tin and bake for about 20 minutes. If you like, sprinkle extra cheese on top while they’re still warm. For added flavor and a pleasant crunch I use McCormick Good Morning Breakfast Toppers in the Southwest Chipotle flavor. It adds a mild smoky heat plus seeds like chia and flax for texture—mild enough for kids but flavorful enough to upgrade the muffins.
The breakfast toppers are versatile beyond these egg cups. Try them to:
- Sprinkle over yogurt, cottage cheese or fresh fruit.
- Stir into hot cereal for a crunchy twist.
- Shake onto buttered bagels or toast.
The sweeter varieties of the toppers are great stirred into fruit dips or mixed with peanut butter for an easy after-school treat.
Looking for More Make-Ahead Breakfast Ideas?
- Crispy Sausage Egg Breakfast Burritos
- Crispy Salsa Verde Breakfast Burritos
- Cheesy Ham and Egg Muffin Cups
- Cheesy Sausage and Egg Muffin Cups
Recipe for Southwest Egg Muffin Cups
Southwest Egg Muffin Cups
Ingredients
- 12 eggs
- 1 teaspoon sea salt
- 1 teaspoon dried minced onions
- ½ teaspoon black pepper
- 1 red bell pepper seeded and diced
- 1 7-ounce can diced green chiles drained
- 1 ½ cups shredded cheddar cheese
- McCormick Breakfast Toppers, Southwest Chipotle flavor (optional)
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, scramble the eggs with a whisk.
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Whisk in the salt, dried minced onions and black pepper.
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Stir in the diced red pepper, drained green chiles and 1 cup of the shredded cheddar; mix well.
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Pour the mixture evenly into a greased 12-cup muffin tin.
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Bake 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are set.
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Remove from the oven and top with the remaining shredded cheese and a sprinkle of McCormick Breakfast Toppers, if using.
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Allow muffins to cool slightly, then remove from the tin and enjoy warm or store for later.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
I hope you enjoy these Southwest Egg Muffin Cups as much as we do!
