Avocado-Lime Egg Muffins

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Creamy avocado and lime-infused egg cups with a hint of chives, baked to golden perfection for a nutrient-packed breakfast. This American-inspired recipe (high-protein, keto), ready in about 35 minutes, combines avocado, large eggs, lime 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 215 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, mashed avocado
• 6 large eggs
• 1 medium, zested and juiced lime
• 2 tbsp finely chopped chives
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with 1 tbsp butter. Whisk together 6 large eggs, 1/4 tsp salt, 1/4 tsp black pepper, 1 tbsp lime juice, and 1/2 of the mashed avocado in a bowl until smooth.
2. Step 2: Divide egg mixture evenly among muffin cups (fill 3/4 full). Top each with 1 tsp mashed avocado and sprinkle with 1/2 tbsp chopped chives.
3. Step 3: Bake for 18-20 minutes until edges are set and centers are just set (a knife inserted should come out clean).
4. Step 4: Let cool in pan for 5 minutes, then gently loosen edges with a knife and remove muffins. Garnish with remaining chives and lime zest before serving.