Avocado Ranch Chicken Egg Cups (Printable Version)
Savory cups with chicken, creamy avocado, and ranch make a perfect breakfast or low-carb meal option.
# What You'll Need:
→ Protein
01 - 1 cup cooked chicken breast, finely diced or shredded
02 - 6 large eggs
→ Vegetables
03 - 1 medium ripe avocado, diced
04 - 1/4 cup chopped scallions
05 - 1/2 cup cherry tomatoes, quartered
06 - 1/4 cup fresh baby spinach, chopped
→ Dairy & Dressings
07 - 1/4 cup ranch dressing
08 - 1/4 cup shredded cheddar cheese
→ Seasonings
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon salt
→ For greasing
12 - Cooking spray or olive oil
# Steps to Follow:
01 - Preheat oven to 350°F and grease a 6-cup muffin tin with cooking spray or olive oil.
02 - Whisk together eggs, ranch dressing, garlic powder, salt, and black pepper in a mixing bowl until thoroughly blended.
03 - Fold in diced chicken, avocado, chopped scallions, cherry tomatoes, spinach, and shredded cheddar cheese using a spatula.
04 - Divide mixture evenly among muffin cups, filling each about three-quarters full.
05 - Bake for 22 to 25 minutes, or until egg cups are puffed and set in the center.
06 - Allow to cool for several minutes before removing from tin. Serve warm.
# Additional Tips::
01 -
- High-protein breakfast to keep you full
- Easy meal prep for busy mornings
02 -
- Egg cups can be refrigerated for up to 3 days; reheat gently to avoid rubbery texture
- Always check dressing labels to ensure gluten-free and allergen safety
03 -
- For more flavor, add chopped fresh herbs like dill or parsley before baking
- Swap out chicken for turkey or ham for variety