Avocado-Egg Muffins with Chive Cream

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Silky avocado and perfectly poached eggs nestled in a savory muffin base, rich in healthy fats and protein. This American-inspired recipe (high-protein, low-carb), ready in about 35 minutes, combines avocado, large eggs, heavy cream 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 275 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

• 1 medium, ripe avocado
• 4 large eggs
• 1/4 cup heavy cream
• 2 tbsp, finely chopped fresh chives
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 tbsp butter

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Instructions

1. Step 1: Preheat oven to 375°F. Mash avocado until smooth in a medium bowl, then stir in heavy cream, 1 tbsp chives, salt, and pepper.
2. Step 2: Whisk eggs in a separate bowl until well combined, then pour into avocado mixture and stir gently until fully incorporated.
3. Step 3: Divide batter evenly among 6 greased muffin cups, filling each about 3/4 full. Crack one egg into the center of each muffin.
4. Step 4: Bake for 18-22 minutes until edges are set and centers are just firm. Remove from oven and let cool for 5 minutes.
5. Step 5: While muffins rest, melt butter in a small saucepan over medium heat. Stir in remaining 1 tbsp chives and simmer for 1 minute until fragrant.