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 (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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
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).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Avocado Egg Muffins take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Avocado Egg Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Creamy Avocado 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 Creamy Avocado Egg Muffins 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 Creamy Avocado Egg Muffins vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
This has become our go-to keto dish. We make it weekly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
