Save to Pinterest Savory, protein-packed egg cups featuring tender chicken, creamy avocado, and zesty ranch flavors—perfect for breakfast, brunch, or meal prep.
The first time I made these avocado ranch chicken egg cups, my family was skeptical about the ranch flavor, but everyone was pleasantly surprised by how well the creamy avocado and juicy chicken blended together in each bite.
Ingredients
- Chicken breast: 1 cup cooked, finely diced or shredded
- Eggs: 6 large
- Avocado: 1 medium ripe, diced
- Scallions: 1/4 cup chopped
- Cherry tomatoes: 1/2 cup quartered (optional)
- Baby spinach: 1/4 cup chopped (optional)
- Ranch dressing: 1/4 cup
- Cheddar cheese: 1/4 cup shredded
- Garlic powder: 1/2 teaspoon
- Black pepper: 1/4 teaspoon ground
- Salt: 1/4 teaspoon
- Cooking spray or olive oil: For greasing muffin tin
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with cooking spray or olive oil.
- Mix Eggs & Dressing:
- In a large bowl, whisk eggs, ranch dressing, garlic powder, salt, and black pepper until combined.
- Add Fillings:
- Fold in chicken, avocado, scallions, cherry tomatoes, spinach, and cheddar cheese.
- Divide & Bake:
- Evenly divide mixture among muffin cups, filling each about 3/4 full. Bake for 22 to 25 minutes or until egg cups puff and set in center.
- Cool & Serve:
- Let cool for a few minutes. Carefully remove from tin and serve warm.
Save to Pinterest Last Sunday, we packed these egg cups for a family picnic, and everyone enjoyed the fresh taste out in the sunshine. It made breakfast so easy!
Required Tools
Use a 6-cup muffin tin, mixing bowl, whisk, and spatula for best results.
Allergen Information
Recipe contains eggs and dairy. Ranch dressing may have milk, eggs, or soy. Always check labels for specific allergens.
Nutritional Information
Each egg cup: 185 calories, 12 g total fat, 4 g carbohydrates, 14 g protein. Great for a balanced breakfast.
Save to Pinterest Serve warm and enjoy a delicious protein-packed breakfast that will keep you energized all morning.
Common Recipe Questions
- → Can I use a different protein instead of chicken?
Yes, you can substitute cooked turkey, ham, or even tofu for chicken, adjusting seasoning to taste.
- → How do I keep the egg cups from sticking to the pan?
Grease the muffin tin well with cooking spray or olive oil to ensure easy removal after baking.
- → What vegetables can I add to the mixture?
Try adding spinach, cherry tomatoes, scallions, or bell peppers for more color and flavor.
- → Can the egg cups be prepared ahead of time?
Yes, store the cooked cups in an airtight container in the fridge for up to 3 days and reheat as needed.
- → Is this dish suitable for gluten-free diets?
Yes, all listed ingredients are gluten-free, but double-check product labels for potential gluten sources.
- → What dressing works best for this combination?
Ranch dressing pairs well, but you can experiment with other creamy dressings for a different flavor profile.