Creamy avocado, tender potatoes, and ranch flavor blend in easy-to-make, vegetarian muffins for convenient mornings.
# Components:
→ 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, for sautéing potatoes
→ Optional
11 - Chopped fresh chives or parsley, for garnish
# Method Steps:
01 - Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or use silicone liners.
02 - Heat olive oil in a skillet over medium heat. Add diced potato and a pinch of salt. Sauté for 7–8 minutes until tender. Allow potatoes to cool slightly.
03 - Whisk eggs, milk, ranch seasoning, salt, and black pepper in a large mixing bowl until smooth.
04 - Stir in cooked potatoes, diced avocado, spring onions, and shredded cheddar cheese until evenly distributed.
05 - Evenly divide mixture among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 20–25 minutes until tops are lightly golden and centers are set.
07 - Let muffins cool for 5 minutes before removing from the tin. Garnish with fresh chives or parsley if desired. Serve warm or at room temperature.
