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. These protein-packed bites will give your day a flavorful and nourishing start.
I first made these muffins for a weekend brunch with family and was surprised how quickly they disappeared. The combination of savory potatoes and creamy avocado makes every bite irresistible, and they're now requested often for breakfast meal prep.
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 (store-bought or homemade)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 1 tbsp (for potatoes)
- Optional garnish: Chopped fresh chives or parsley
Instructions
- Prepare muffin tin:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
- Cook potatoes:
- In a skillet, heat the 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 wet ingredients:
- In a large bowl, whisk together eggs, milk, ranch seasoning, salt, and black pepper until well combined.
- Add fillings:
- Stir in the cooked potatoes, avocado, spring onions, and shredded cheddar.
- Divide mixture:
- Evenly divide the mixture among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–25 minutes, or until the muffins are set and lightly golden on top.
- Finish & serve:
- Let cool for 5 minutes before removing from the tin. Garnish with fresh chives or parsley, if desired. Serve warm or at room temperature.
Save These muffins are always a hit at family gatherings, especially when everyone wants something hearty yet healthy. My kids love grabbing one before school, and I'm happy they're getting veggies and protein in every bite.
Required Tools
For perfect muffins, have a 12-cup muffin tin, mixing bowls, a whisk, skillet, and spatula ready before you start.
Allergen Information
Contains eggs and dairy. Ranch seasoning may contain milk and other allergens—always check labels. Gluten-free if ranch seasoning is certified gluten-free.
Nutritional Information
Per muffin: Calories 110, Total Fat 7 g, Carbohydrates 5 g, Protein 6 g.
Save For the best texture, don't skip cooling the muffins for 5 minutes before removing. These are delicious warm or cold—and make for stress-free busy mornings.
Common Questions
- → Can I substitute the cheese?
Yes, swap cheddar for feta, Monterey Jack, or your favorite shredded cheese for a different taste.
- → Are these muffins suitable for meal prep?
Absolutely. Store them in the fridge for up to 4 days or freeze for a month. Reheat as needed.
- → How can I make these dairy-free?
Simply use unsweetened plant-based milk and vegan cheese instead of dairy ingredients.
- → What vegetables can I add?
Try adding diced bell peppers, spinach, or other vegetables for extra color and flavor.
- → Is ranch seasoning gluten-free?
Ranch mixes vary; use certified gluten-free seasoning if needed and check ingredient labels carefully.
- → What is the texture of these muffins?
They are tender and moist inside, with a lightly golden top and bursts of creamy avocado.