Avocado-Egg Muffins with Chive Cream

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

Silky avocado and perfectly poached eggs nestled in a savory muffin base, rich in healthy fats and protein. This american-inspired breakfast (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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 20 min Serves 6 American cuisine 275 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Avocado-Egg Muffins with Chive Cream take to make?

Total time is about 35 minutes (15 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-Egg Muffins with Chive Cream?

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-Egg Muffins with Chive Cream?

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-Egg Muffins with Chive Cream 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-Egg Muffins with Chive Cream high-protein?

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

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