Creamy Avocado Egg Muffins
Silky, protein-packed muffins with creamy avocado and sharp cheddar, perfect for a quick keto breakfast that satisfies hunger for hours. This American-inspired keto recipe (vegetarian), ready in about 30 minutes, pairs large eggs, ripe avocado, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 155 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 6 large eggs
- 1 ripe avocado
- 1/2 cup shredded cheddar cheese
- 1/4 cup, chopped fresh chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with 1 tbsp olive oil.
- Step 2: Whisk 6 large eggs in a bowl until well combined. Stir in 1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh chives, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Divide the egg mixture evenly among the 6 muffin cups, then top each with 1/4 diced avocado (about 1/4 of the avocado per muffin).
- Step 4: Bake for 18-20 minutes until the edges are set and the center is just set (a toothpick inserted should come out clean).
