Avocado and Scrambled Egg Cups

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy scrambled eggs baked with avocado in individual ramekins for a protein-packed protein-rich breakfast. This american-inspired breakfast (high-protein, low-carb) ready in about 33 minutes combines large avocados, large eggs, unsalted butter into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

★ 3.9 (14 ratings) Prep: 15 min Cook: 18 min Serves 6 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork until smooth, then stir in 1/4 tsp salt and 1/8 tsp pepper.
  2. Step 2: Whisk eggs in a separate bowl with remaining salt and pepper. Melt butter in a nonstick skillet over medium heat, add eggs, and gently scramble for 2-3 minutes until softly set but still moist.
  3. Step 3: Divide avocado mixture evenly among 6 greased ramekins. Spoon scrambled eggs over avocado, then top with shredded cheddar. Bake for 15-18 minutes until cheese melts and edges are golden.
  4. Step 4: Garnish with chopped chives before serving.

Frequently asked questions

How long does Avocado and Scrambled Egg Cups take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Avocado and Scrambled Egg Cups?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Avocado and Scrambled Egg Cups?

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 Scrambled Egg Cups 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.

Is Avocado and Scrambled Egg Cups high-protein?

Yes — this recipe is tagged high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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