Baked Avocado and Egg Muffins

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

Creamy avocado mingles with perfectly poached eggs in these savory, nutrient-dense muffins. Ready in 37 minutes with minimal cleanup. This american-inspired breakfast (low-carb) ready in about 37 minutes combines avocado, eggs, feta cheese 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 320 calories and feeds 4, 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.

★ 3.3 (12 ratings) Prep: 15 min Cook: 22 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut avocado in half, remove pit, and scoop flesh into a medium bowl. Mash until smooth with a fork, then stir in 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
  2. Step 2: Whisk 4 large eggs in a separate bowl until fully combined. Gently fold in 1/4 cup diced red onion and 2 tbsp chopped chives.
  3. Step 3: Divide avocado mixture evenly among 4 greased muffin cups. Create a well in the center of each, then pour egg mixture around the edges. Top with 1/4 cup crumbled feta cheese.
  4. Step 4: Bake for 20-22 minutes until edges are golden and eggs are set with a slight jiggle in the center. Let rest 5 minutes before serving.

Frequently asked questions

How long does Baked Avocado and Egg Muffins take to make?

Total time is about 37 minutes (15 min prep + 22 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 Baked Avocado and 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 Baked Avocado and 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 Baked Avocado and Egg Muffins for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Baked Avocado and Egg Muffins low-carb?

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

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