Herbed Avocado and Scrambled Egg Muffins

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

Creamy, protein-rich muffins made with avocado oil and fresh herbs, perfect for sustained energy without sugar crashes. This american-inspired breakfast ready in about 34 minutes combines eggs, avocado oil, 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: 24 min Serves 6 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease a 6-cup muffin tin with avocado oil.
  2. Step 2: Whisk eggs, chopped chives, dill, sea salt, and black pepper in a bowl until fully combined.
  3. Step 3: Pour egg mixture evenly into muffin cups, filling each 3/4 full.
  4. Step 4: Bake for 22-25 minutes until set and lightly golden around edges.
  5. Step 5: Let cool in pan for 5 minutes before transferring to a wire rack to fully set.

Frequently asked questions

How long does Herbed Avocado and Scrambled Egg Muffins take to make?

Total time is about 34 minutes (10 min prep + 24 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 Herbed Avocado and Scrambled 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 Herbed Avocado and Scrambled 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 Herbed Avocado and Scrambled 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.

What goes well with Herbed Avocado and Scrambled Egg Muffins?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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