Cheesy Salsa Egg Muffins – Eat Yourself Skinny

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by Sil Pancho

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12.12.2021


These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!

These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!

Oh how I LOVE these fluffy baked egg muffins, but these have a not-so-secret ingredient – SALSA!  You’d be amazed at the amount of flavor just a little bit of salsa mixed in with the eggs will add.  You don’t need a ton of ingredients to make this simple low carb breakfast and it really is super quick to throw together.  Perfect for meal prep too so you have a delicious grab-and-go breakfast you can enjoy all week!

These protein-packed egg muffins are loaded with chunky salsa, leafy spinach, shredded cheese, delicious seasonings and taste amazing topped with a little extra salsa and some avocado!  I also love how customizable they are.  I mean you can really use whatever ingredients you already have on hand in your fridge such as arugula or kale in place of the spinach or feel free to throw in some chopped bell peppers, sautéed mushrooms, broccoli or even shredded carrots.  I also like to add in some cooked crumbled sausage or bacon for some added protein and flavor!

These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!

Here’s What You’ll Need

  • Eggs – you’ll need 12 large eggs for this recipe
  • Salsa – this adds so much flavor to these egg muffins and feel free to use choose your favorite jarred salsa, just make sure that it’s a good chunky salsa as too much liquid could make these watery
  • Leafy greens – I used baby spinach leaves, but you could add arugula, kale or fresh herbs
  • Green onions – for more color and added flavor
  • Cheese – I used a shredded Mexican cheese blend to go with all the flavors in these muffins, but you could use any cheese you’d like
  • Seasonings – a combination of cumin, garlic powder, salt and pepper

I kept these egg muffins simple with just a few ingredients, but feel free to throw a ton more veggies in!  I love chopped bell peppers, shredded zucchini, sautéed mushrooms, I mean you really can’t go wrong.  My hubby is a meat lover so he really likes cooked crumbled sausage in his which also taste amazing!  The possibilities are endless.

These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!

How to Make Cheesy Salsa Egg Muffins

These cheesy salsa egg muffins are literally as easy as 1, 2, 3!  Three simple steps to perfectly fluffy egg muffins every time.  You can also see below different ways to customize these to your liking!

  1. Mix ingredients.  In a large bowl, whisk together eggs, salsa, chopped baby spinach, green onions, cheese and seasonings until all combined.
  2. Bake muffins.  Spray a 12-cup muffin tin with non-stick spray and pour the egg mixture evenly among the cups about 3/4ths full.  Bake at 350 degrees F for about 20 minutes until eggs are set and edges are slightly browned.
  3. Enjoy!  Remove from oven and let the eggs cool in the pan for about 5 minutes.  Serve with extra salsa, avocado and a little cilantro!

Egg Muffin Variations

The great thing about these egg muffins is that they really are so customizable.  You can easily switch up the veggies, throw in different cheeses, add some protein, I promise you really can’t go wrong!

  • Protein: turkey (or breakfast) sausage, ground beef, chicken, ham, chorizo, bacon
  • Veggies: bell peppers, onions, tomatoes, shredded zucchini, broccoli, carrots, mushrooms, kale
  • Cheeses: cheddar cheese, Monterey Jack, swiss, mozzarella, feta, pepper jack, fontina
  • Fresh herbs: cilantro, basil, parsley, oregano, chives

These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!

Tips, Tricks and Substitutions

  • Make sure to really grease the muffin tin well so that the egg muffins don’t stick.  You can use non-stick spray, a little olive oil or even butter in the muffin tin cups.  I also love using these silicone baking liners as the muffins pop right out!
  • Use a large bowl with a spout to mix the egg mixture in as this makes it so much easier (and mess-free) when pouring into the cups.  This mixing bowl is the one I have and I love it!
  • Only fill the muffin cups about 3/4ths of the way full to prevent overflow since these really puff up when baking
  • You can easily make these spicy by adding in a few dashes of hot sauce, pinch of cayenne or even some diced jalapeño!
  • Double (or triple) the recipe to feed a larger crowd or to freeze for meal prep!

Prepping and Storing

These cheesy salsa egg muffins are perfect for meal prep!  They’ll last in the fridge in a sealed airtight container for up to 5 days, but I also like to make a couple batches of them to freeze and pull out as-needed.  To freeze these, make sure the egg muffins have completely cooled then place them in Ziplock freezer bags and they’ll keep in the freezer for up to 2 months.  When ready to thaw, just take them out the night before and warm them up in the microwave for 20 to 30 seconds in the morning!

These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!

More Egg Recipes You’ll Love

Hope you all enjoy these Cheesy Salsa Egg Muffins and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Ingredients

  • 12 eggs
  • 1/2 cup salsa
  • 1 cup baby spinach leaves, chopped
  • 1/4 cup green onions, chopped
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup shredded cheese (I used Mexican blend)

Instructions

  1. Preheat oven to 350 degrees F and spray a 12-count muffin tin generously with nonstick spray.
  2. In a large bowl with a spout, whisk together eggs, salsa, chopped spinach, green onions, cheese and seasonings until well combined.
  3. Pour the egg mixture into each muffin cup about 3/4ths of the way full and bake in the oven for 20 to 25 minutes until eggs are set and edges are slightly browned.
  4. Remove from the oven and let sit for about 5 minutes, remove and enjoy!

Notes

*Egg muffins will last up to 5 days in a sealed airtight container in the fridge and can be stored in the freezer for up to 2 months.

Nutrition Facts:

  • Serving Size: 1 egg muffin
  • Calories: 92
  • Sugar: 1 g
  • Sodium: 210.8 mg
  • Fat: 5.4 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 1.4 g
  • Fiber: 0.5 g
  • Protein: 6.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

These Cheesy Salsa Egg Muffins make the perfect healthy breakfast that are packed with flavor, simple to make and can easily be grabbed on-the-go!





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