Save Savory breakfast muffins featuring creamy avocado, tender potatoes, and a hint of ranch seasoning are perfect for meal prep or on-the-go mornings.
I first made these Avocado Ranch Potato Egg Muffins to bring a fresh spin to breakfast during a hectic week. They quickly became my favorite grab-and-go option that feels hearty and colorful.
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)
- Shredded cheddar cheese: 1/2 cup
- Ranch seasoning mix: 2 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 1 tbsp (for potatoes)
- Fresh chives or parsley: Chopped, for garnish (optional)
Instructions
- Preheat the oven:
- Set oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or use silicone liners.
- Cook potatoes:
- Heat olive oil in a skillet on medium. Add potato and a pinch of salt. Sauté for 7–8 minutes until just tender, then let cool.
- Prepare egg mixture:
- In a large bowl, whisk together eggs, milk, ranch seasoning, salt, and pepper.
- Add mix-ins:
- Gently stir in cooked potatoes, avocado, spring onions, and shredded cheddar.
- Fill muffin tin:
- Divide mixture evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake 20–25 minutes until set and lightly golden.
- Serve:
- Let cool for 5 minutes. Remove from tin, garnish with chives or parsley if desired. Serve warm or at room temperature.
Save My family loves helping scoop the mix into muffin cups, and these egg muffins always disappear fast on weekend brunches together.
Required Tools
12-cup muffin tin, mixing bowls, whisk, skillet, spatula
Allergen Information
Contains eggs and dairy (cheese, milk). Ranch seasoning may contain milk; check labels. Gluten-free if ranch mix is certified.
Nutritional Information
Each muffin: 110 calories, 7 g total fat, 5 g carbohydrates, 6 g protein
Save Enjoy these muffins fresh, or reheat gently for a quick breakfast on a busy morning. They make a tasty addition to brunch spreads too.
Recipe Guide
- → Can I substitute another cheese for cheddar?
Yes, feta or Monterey Jack work nicely for a different taste and texture.
- → How should these muffins be stored?
Refrigerate in a sealed container for up to 4 days or freeze for a month. Reheat before serving.
- → Is it possible to make this dairy-free?
Use plant-based milk and cheese for a dairy-free option that keeps the muffins moist and flavorful.
- → Can I add more vegetables?
Certainly. Bell peppers, spinach, or cooked bacon may be added for extra flavor and nutrients.
- → Are these muffins gluten-free?
Yes, if the ranch seasoning is certified gluten-free, the muffins remain suitable for gluten-free diets.
- → How do I prevent sticking to the muffin tin?
Grease the tin well or use silicone liners to help muffins release easily after baking.