A delightful twist on the classic Southwest scramble, served on toasted muffins with a creamy avocado topping.
Toast the muffin halves until golden brown.
Ensure the muffins are evenly toasted for a perfect base.
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Whisking thoroughly adds air to the eggs, making them fluffier.
Heat the oil in a nonstick frying pan over medium heat.
Ensure the oil is evenly spread to prevent sticking.
Pour the egg mixture into the pan and cook, gently stirring, until the eggs are softly scrambled.
Stir continuously to achieve a creamy texture.
Remove the pan from heat and stir in the shredded cheese until melted.
The residual heat will melt the cheese perfectly.
Spread the scrambled eggs onto the toasted muffin halves.
Distribute the eggs evenly for a balanced bite.
Top each muffin with sliced avocado and a dollop of salsa.
Use fresh avocado for the best flavor and texture.
Serve immediately and enjoy your Southwest Egg Muffin Delight.
Pair with a side of fresh fruit for a complete meal.
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