Avocado and Spinach Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Portable keto breakfast muffins packed with creamy avocado, fresh spinach, and eggs, perfect for meal prep or a quick morning bite. This American-inspired recipe (keto, low carb), ready in about 30 minutes, combines large eggs, avocado, fresh spinach 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 120 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.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and lightly grease a 6-cup muffin tin with 1 tbsp olive oil.
  2. Step 2: In a medium bowl, whisk together 6 large eggs, 2 tbsp heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and slightly frothy.
  3. Step 3: Gently fold in 1 small diced avocado, 1 cup chopped fresh spinach, and 1/2 cup shredded mozzarella cheese until evenly distributed.
  4. Step 4: Pour the egg mixture evenly into the 6 muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 18-20 minutes until the egg muffins are set and lightly golden on top. Let cool for 5 minutes before removing from the tin. Serve warm or store refrigerated for up to 4 days.

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