Savory muffins feature avocado, potato, egg, and ranch seasoning for quick, hearty breakfasts.
# 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
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 (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone inserts.
02 - Warm olive oil in a skillet over medium heat. Add diced potato and a pinch of salt; sauté for 7 to 8 minutes until tender. Allow potatoes to cool slightly.
03 - In a large bowl, whisk together eggs, milk, ranch seasoning, salt, and black pepper until thoroughly combined.
04 - Fold cooled potatoes, avocado, spring onions, and shredded cheddar cheese into the egg mixture.
05 - Divide the batter evenly across the 12 muffin cups, filling each approximately three-quarters full.
06 - Transfer tin to oven and bake for 20 to 25 minutes, or until the muffins are firm and lightly golden on top.
07 - Allow muffins to cool in the pan for 5 minutes before removing. Garnish with chopped chives or parsley if desired and serve warm or at room temperature.
