Avocado and Spinach Egg Muffins
Portable keto breakfast muffins packed with creamy avocado, fresh spinach, and eggs, perfect for meal prep or a quick morning bite. This american-inspired breakfast (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.
Ingredients
- 6 large eggs
- 1 small, diced avocado
- 1 cup, chopped fresh spinach
- 1/2 cup shredded mozzarella cheese
- 2 tbsp heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and lightly grease a 6-cup muffin tin with 1 tbsp olive oil.
- 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.
- Step 3: Gently fold in 1 small diced avocado, 1 cup chopped fresh spinach, and 1/2 cup shredded mozzarella cheese until evenly distributed.
- Step 4: Pour the egg mixture evenly into the 6 muffin cups, filling each about 3/4 full.
- 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.
Frequently asked questions
How long does Avocado and Spinach 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 busy morning; prep components the night before to save active time.
How do I store leftover Avocado and Spinach Egg Muffins?
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 Spinach 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 Spinach 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.
Is Avocado and Spinach Egg Muffins keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
