Avocado Ranch Potato Egg Muffins (Printable Version)

Savory muffins blend avocado, potato, eggs, and ranch—perfect for quick breakfasts or on-the-go meals.

# What You'll Need:

→ Vegetables

01 - 1 medium russet potato, peeled and diced small
02 - 1 ripe avocado, diced
03 - 2 spring onions, thinly sliced

→ Eggs & Dairy

04 - 8 large eggs
05 - 1/3 cup milk (dairy or unsweetened plant-based)
06 - 1/2 cup shredded cheddar cheese

→ Seasonings

07 - 2 tablespoons ranch seasoning mix (store-bought or homemade)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Oils

10 - 1 tablespoon olive oil

→ Optional

11 - Chopped fresh chives or parsley, for garnish

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or use silicone liners.
02 - In a skillet over medium heat, warm olive oil. Add diced potato and a pinch of salt; sauté 7–8 minutes until tender. Allow to cool slightly.
03 - In a large bowl, whisk together eggs, milk, ranch seasoning, salt, and black pepper until smooth.
04 - Fold cooked potatoes, avocado, spring onions, and shredded cheddar into the egg mixture.
05 - Divide the mixture evenly into the muffin tin, filling each cup approximately three-quarters full.
06 - Bake for 20–25 minutes until muffins have set and are lightly golden on top.
07 - Let muffins cool for 5 minutes in the tin. Remove, garnish with fresh chives or parsley, and serve warm or at room temperature.

# Additional Tips::

01 -
  • Great make-ahead breakfast for busy mornings
  • Customizable with your favorite add-ins
02 -
  • These muffins can be stored in the refrigerator up to 4 days or frozen for 1 month
  • Use certified gluten-free ranch seasoning for a gluten-free recipe
03 -
  • Try swapping cheddar for feta or Monterey Jack for different flavor
  • Add diced bell peppers or spinach for extra veggies

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