Save Savory breakfast muffins stuffed with creamy avocado, tender potatoes, and just enough ranch to wake up your tastebuds these egg muffins have saved so many of my busy mornings and work just as well for easy meal prep as they do for a relaxing weekend brunch
My kids get so excited when they see me taking these out of the oven I started making double batches because I never have leftovers anymore
Ingredients
- Russet potato: diced small gives these muffins heartiness and a slightly crispy bite in every muffin use a fresh firm potato without spots
- Ripe avocado: adds creaminess and healthy fats pick an avocado that yields slightly to gentle pressure with no dark spots inside
- Spring onions: boost freshness and color choose bright crisp stalks without wilting
- Large eggs: the base of the muffins source the freshest eggs you can for best flavor
- Milk: gives the egg filling tenderness use any dairy or unsweetened plant milk you like
- Shredded cheddar cheese: brings sharp flavor and a gooey finish buy a block and grate it yourself for best melt
- Ranch seasoning mix: infuses tons of flavor in a single step look for brands with real herbs or make your own at home
- Salt: seasons every ingredient and balances the tangy ranch use fine sea salt or kosher salt
- Black pepper: adds gentle heat freshly cracked gives best results
- Olive oil: needed for sautéing the potato opt for extra virgin olive oil for richer taste
- Chopped fresh chives or parsley: optional for garnish and a burst of color and freshness
Instructions
- Prepare the Muffin Tin:
- Grease a 12 cup muffin tin thoroughly or use silicone liners for hassle free release this keeps muffins from sticking and ensures smooth edges
- Cook the Potatoes:
- Heat olive oil in a skillet over medium heat add the diced potatoes along with a pinch of salt stir frequently and cook for 7 to 8 minutes until just tender then set the pan aside to let the potatoes cool slightly you want them golden but not crispy so they stay tender inside the muffins
- Whisk the Egg Mixture:
- In a large mixing bowl crack all eggs and whisk until yolks and whites are fully blended pour in the milk sprinkle in ranch seasoning add salt and black pepper whisk again until smooth and even to avoid streaks of dry mix
- Combine Fillings:
- Gently fold in the cooled sautéed potatoes diced avocado spring onions and shredded cheddar cheese make sure the potato is just warm so it does not scramble the eggs
- Divide the Batter:
- Use a ladle or measuring cup to evenly distribute the mixture across muffin cups filling each about three quarters of the way aim for equal amounts of potato and avocado in each portion for balanced bites
- Bake:
- Place the tin into the preheated oven bake for 20 to 25 minutes the muffins should puff up and take on a light golden color the center should feel firm when gently pressed no liquid should appear around the sides
- Cool and Serve:
- After removing them from the oven let the muffins cool in the tin for about 5 minutes this step helps them release easily run a thin spatula around any that stick garnish with fresh chives or parsley if desired serve warm or let them cool to room temperature for make ahead breakfasts
Save These egg muffins were a hit at our last neighborhood brunch I sent a few extras home with guests and everyone asked for the recipe They always disappear first from our breakfast spread
Storage Tips
Store cooled muffins in an airtight container in the fridge for up to four days For longer storage wrap each muffin tightly before freezing Once frozen you can reheat them straight from the freezer in the microwave in about forty five seconds for breakfast in a flash
Ingredient Substitutions
No cheddar cheese on hand try Monterey Jack feta or even pepper jack for a spicier twist You can swap milk for any unsweetened plant milk and use your favorite ranch seasoning brand Just double check for gluten free certification if necessary
Serving Suggestions
These muffins work well alone for a breakfast or tuck them into lunchboxes with sliced cucumber and cherry tomatoes To elevate them for a brunch plate pair with fresh fruit and a dollop of sour cream on the side
Cultural Context
Inspired by classic American breakfast casseroles and the flavors of loaded potato salad this recipe takes all those comforting notes and turns them portable Savory muffins like these have become favorites for meal prep across busy American families
Seasonal Adaptations
In spring add baby spinach or sautéed asparagus for extra vibrance Summer calls for swapping the potato with zucchini and firing up herbs like basil Fall brings sweet potato cubes and a gentle pinch of smoked paprika
Success Stories
These egg muffins were a hit at our last neighborhood brunch I sent a few extras home with guests and everyone asked for the recipe They always disappear first from our breakfast spread
Freezer Meal Conversion
Double the recipe and freeze individual portions for up to one month When you need a fast breakfast just unwrap and microwave From frozen they make a nourishing meal in under a minute and taste just as good as fresh
Save These muffins always make breakfast special whether you need speed or comfort Make a double batch and enjoy all week long
Recipe Help & FAQs
- → Can I make these muffins ahead of time?
Yes, they store well in the fridge for up to four days and freeze for one month. Reheat gently before serving.
- → Is there a dairy-free option?
Use plant-based milk and cheese to make the muffins dairy-free without compromising flavor or texture.
- → What vegetables can I add?
Diced bell peppers, spinach, or cooked bacon are excellent additions for extra flavor and nutrients.
- → How do I prevent muffins from sticking?
Grease the muffin tin well or use silicone liners for easy release and cleanup.
- → Can I use different cheeses?
Swap cheddar for feta or Monterey Jack to explore different flavor profiles in the muffins.
- → Are these muffins gluten-free?
Yes, as long as you use certified gluten-free ranch seasoning, the muffins are gluten-free.