Save It Savory breakfast muffins featuring creamy avocado, tender potatoes, and a hint of ranch seasoning. Perfect for meal prep or on-the-go mornings.
I discovered these muffins when searching for a quick breakfast solution my family would actually enjoy. They became an instant favorite—especially with little hands helping to mix & fill the muffin cups.
Ingredients
- Russet potato: 1 medium, peeled and diced small
- Avocado: 1 ripe, diced
- Spring onions: 2, thinly sliced
- Eggs: 8 large
- Milk: 1/3 cup (dairy or unsweetened plant-based)
- Cheddar cheese: 1/2 cup shredded
- Ranch seasoning mix: 2 tbsp (store-bought or homemade)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 1 tbsp (for potatoes)
- Chives or parsley: Chopped fresh, for garnish (optional)
Instructions
- Prepare Oven and Pan:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
- Sauté Potatoes:
- In a skillet, heat olive oil over medium heat. Add diced potato and a pinch of salt. Sauté for 7–8 minutes until just tender. Let cool slightly.
- Mix Eggs:
- In a large bowl, whisk together eggs, milk, ranch seasoning, salt, and black pepper until well combined.
- Add Veggies and Cheese:
- Stir in cooked potatoes, avocado, spring onions, and shredded cheddar.
- Divide Mixture:
- Evenly divide mixture among prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–25 minutes, or until muffins are set and lightly golden on top.
- Finish and Serve:
- Let cool for 5 minutes before removing from tin. Garnish with fresh chives or parsley, if desired. Serve warm or at room temperature.
Save It My kids love grabbing these muffins on the way to school. It feels great sending them off with something nutritious & homemade.
Required Tools
12-cup muffin tin, mixing bowls, whisk, skillet, spatula
Allergen Information
Contains eggs and dairy (cheese, milk). Ranch seasoning may contain milk and other allergens. Gluten-free if using certified seasoning.
Nutritional Information
110 calories, 7g total fat, 5g carbohydrates, 6g protein per muffin.
Save It Enjoy these flavorful egg muffins for a fuss-free breakfast or snack. Meal prep once and have tasty favorites ready all week!
Recipe FAQs
- → Can I use sweet potatoes instead of russet?
Yes, sweet potatoes can be substituted for russet. They add a subtle earthy sweetness to the muffins.
- → Is it possible to make these dairy-free?
Absolutely. Use plant-based milk and cheese alternatives to make the muffins free from dairy ingredients.
- → How do I store leftover muffins?
Store cooled muffins in an airtight container in the fridge for up to 4 days or freeze for a month.
- → Can I add extra vegetables?
Feel free to mix in bell peppers, spinach, or cooked bacon for added flavor and variety.
- → What’s the best way to reheat them?
Gently reheat muffins in the microwave or oven until warmed through. Avoid overheating to preserve texture.
- → Are these suitable for gluten-free diets?
Yes, if your ranch seasoning is certified gluten-free, these muffins are suitable for gluten-free needs.