Tex-Mex Egg Breakfast Muffins

Tex-Mex Egg Breakfast Muffins

Difficulty Moderate
Serves 12 muffins
Prep Time 0
Cook Time 50 minutes
12 slices of bacon
7 eggs
1-2 Roma tomatoes, diced
1 small avocado, diced
1 (4-oz) can diced green chiles, drained
1/2 cup crumbled or shredded cheese
1/8 cup of milk
Salt and pepper to taste
Optional sour cream and salsa toppings


Reheating Instructions: These take about 45 seconds in the microwave or 10 minutes in the oven at 350 degrees (preheated beforehand) to warm up. A toaster oven would work also.

-If you're trying to stretch your dollar even further, use 6 slices of bacon instead of 12 and slice them in half so you have shorter pieces to put in each cup.

-If you plan on filling the muffin tins all the way up (or close to that) with the egg mixture, put a cookie sheet underneath the tin when you're baking it to capture any overflow of bacon grease that bubbles up.

-If you want to make this recipe without avocado & tomato (it will still be yummy), use 8 eggs since you'll have more room in the muffin tins to fill up.

-If you want to substitute another meat in this recipe, cook it separately and then make sure to grease the muffin tins WELL with butter or coconut oil before pouring in the egg mixture.

-These egg muffins are super versatile, so use whatever ingredients you normally mix with scrambled eggs. Chorizo or breakfast sausage, black beans, salsa, cilantro, spinach, zucchini, red peppers, and onion are just a few ideas!

Recipe and photo courtesy of Elaina, The Rising Spoon


  1. Preheat oven to 350 degrees.
  2. Using a 12 count muffin pan, place a piece of bacon into each muffin cup, lining it against the sides. Bake for 20 minutes.
  3. While that's cooking, combine the eggs, milk, diced green chiles (drained), and seasonings in a mixing bowl and whip vigorously. Shred and/or crumble the cheese, then cube the avocado and dice the tomato(es).
  4. When the bacon is ready, push each piece up against the sides of the muffin cup as best you can (it will be slightly curled).
  5. If there is a ton of bacon grease in the cups, you can drain some of it off. Just make sure you have enough so the egg doesn't stick to the edges. If you pour off ALL the bacon grease, you'll probably need to grease the tins with butter or coconut oil.
  6. Place a few pieces of chopped tomato and avocado in the bottom of each muffin tin (inside the bacon circle). Whip the egg mixture a few times again, then pour it into each cup until it's halfway full.
  7. Sprinkle a little bit of the cheese on each cup (about 1/4 cup - save the rest). Top the muffins with the remaining egg mixture until it's all used up or close to full. (They should be about 3/4 full or a bit more. If it's not that full, don't fret!)
  8. Sprinkle the remaining cheese on top of each muffin. Bake 30 minutes, or until the eggs are just cooked through.