Avocado-Egg Muffins with Cheddar

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.

Fluffy baked muffins made with mashed avocado and sharp cheddar for a protein-packed breakfast or snack. This American-inspired keto recipe (low-carb), ready in about 32 minutes, pairs large eggs, avocado, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 22 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Grease a 6-cup muffin tin with 1 tbsp unsalted butter.
  2. Step 2: Whisk 4 large eggs in a bowl until pale. Stir in 1/2 medium mashed avocado, 1/4 tsp sea salt, and 1/8 tsp black pepper until combined.
  3. Step 3: Fold in 1/2 cup grated cheddar cheese and 2 tbsp chopped chives.
  4. Step 4: Divide batter evenly among muffin cups. Bake for 20-22 minutes until puffed and golden around the edges, with a slight jiggle in the center.

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