Savory muffins with avocado, potato, ranch seasoning, and cheese—ideal for quick, wholesome breakfasts.
# Components:
→ Vegetables
01 - 1 medium russet potato, peeled and finely diced
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
# Method:
01 - Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or use silicone liners.
02 - Heat olive oil in a skillet over medium. Add diced potato and a pinch of salt; sauté for 7–8 minutes until tender. Allow potatoes to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, ranch seasoning, salt, and black pepper until thoroughly blended.
04 - Fold in cooled potatoes, diced avocado, spring onions, and shredded cheddar cheese.
05 - Evenly distribute mixture into prepared muffin cups, filling each to about 3/4 of its capacity.
06 - Bake for 20–25 minutes, or until the tops are set and lightly golden.
07 - Allow muffins to cool in the tin for 5 minutes. Remove and garnish with fresh chives or parsley as desired. Serve warm or at room temperature.
