Baked Avocado-Egg Muffins with Chives

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.

Creamy egg muffins with mashed avocado for a nutrient-rich keto breakfast that's perfect for meal prep. This American-inspired recipe (low-carb), ready in about 32 minutes, combines large eggs, avocado, fresh chives 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 110 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.

Prep: 10 min Cook: 22 min Serves 6 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with 1 tbsp olive oil.
  2. Step 2: Whisk 4 large eggs in a bowl until smooth, then stir in 1/2 cup mashed avocado, 2 tbsp chopped chives, 1/4 tsp salt, and a pinch of black pepper.
  3. Step 3: Pour the mixture evenly into the greased muffin cups, filling each 3/4 full. Bake for 20-22 minutes until set and lightly golden around the edges.

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