Savory muffins blend avocado, potato, eggs, and ranch—perfect for quick breakfasts or on-the-go meals.
# What You'll Need:
→ 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
→ 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 use silicone liners.
02 - In a skillet over medium heat, warm olive oil. Add diced potato and a pinch of salt; sauté 7–8 minutes until tender. Allow to cool slightly.
03 - In a large bowl, whisk together eggs, milk, ranch seasoning, salt, and black pepper until smooth.
04 - Fold cooked potatoes, avocado, spring onions, and shredded cheddar into the egg mixture.
05 - Divide the mixture evenly into the muffin tin, filling each cup approximately three-quarters full.
06 - Bake for 20–25 minutes until muffins have set and are lightly golden on top.
07 - Let muffins cool for 5 minutes in the tin. Remove, garnish with fresh chives or parsley, and serve warm or at room temperature.
