Avocado Ranch Potato Egg Muffins (Printable Version)

Avocado, potato, ranch seasoning, and eggs baked into easy savory muffins. Great for breakfast on busy mornings.

# Ingredient List:

→ 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
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. Grease a standard 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - Heat olive oil in a skillet over medium heat. Add diced potato and a pinch of salt, then sauté for 7–8 minutes until just tender. Remove from stovetop and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, ranch seasoning, salt, and black pepper until smooth and well combined.
04 - Fold in the sautéed potatoes, diced avocado, sliced spring onions, and shredded cheddar cheese.
05 - Divide mixture evenly among muffin tin cups, filling each approximately three-quarters full.
06 - Transfer to oven and bake for 20–25 minutes until set and lightly golden on top.
07 - Allow muffins to cool in tin for 5 minutes. Remove and garnish with chopped chives or parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Perfect for meal prep or grabbing breakfast on the go
  • Vegetarian and naturally gluten free when you choose the right ranch mix
  • Easy way to add more veggies and protein into your first meal
  • So much flavor and comfort from simple ingredients
02 -
  • Easily customizable with other vegetables or cheese
  • High in protein and fiber while being gluten free
  • Freeze well for up to one month making them an ideal batch cook recipe
  • Avocado brings a creamy richness you rarely find in egg muffins my youngest once called these green gold after devouring two in a row I still smile every time I see those bright pops of green tucked inside
03 -
  • Do not overfill the muffin cups or the batter may spill over
  • Let potatoes cool a bit before mixing with eggs to prevent curdling
  • Always whisk the eggs until fully blended for the most tender bite
  • Freshly shredded cheese melts much better than pre shredded I learned the hard way after years of using bagged cheese for convenience Grate your own for gooey results
Go Back