Avocado and Chive Egg Muffins
Portable, protein-packed muffins made with creamy avocado and fresh chives for a perfect keto breakfast or snack. This american-inspired keto ready in about 30 minutes pairs medium avocado, large eggs, finely chopped chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium avocado
- 4 large eggs
- 2 tbsp finely chopped chives
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp olive oil
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin with 1 tsp olive oil.
- Step 2: Cut avocado in half, remove pit, and scoop flesh into a bowl. Mash until smooth with a fork.
- Step 3: Whisk 4 large eggs in a separate bowl. Add mashed avocado, 2 tbsp chopped chives, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until fully combined.
- Step 4: Divide egg mixture evenly among muffin cups. Bake for 18-20 minutes until set and lightly golden around the edges. Cool in pan for 5 minutes before removing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Chive Egg Muffins take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Chive Egg Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium avocado from drying out.
Can I substitute ingredients in Avocado and Chive Egg Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Chive Egg Muffins for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado and Chive Egg Muffins?
American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The avocado added such a creamy richness without overpowering the eggs—perfect for my keto mornings! My kids even asked for seconds.
- ★★★★★
These are my new go-to for meal prep! So satisfying and kept me full until lunch. The avocado made them extra delicious.
- ★★★★☆
Great flavor, but I wish the chives were more pronounced. Took a bit longer than the recipe stated, but still worth it for a quick breakfast.
