Bacon Avocado Ranch Egg Muffins

10 45 367
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Bacon Avocado Ranch Egg Muffins
Health Highlights
These over the top delicious bacon avocado ranch egg muffin cups are a great easy breakfast recipe that can be made fresh or made ahead as a freezer meal!


1 tbsp chopped Yellow onion (Diced)
2 tbsp Chives
3 tbsp Dill, fresh
2 tbsp Parsley, fresh
6 medium slice Bacon (Diced)
2 avocado(s) Avocado (diced)
2 tsp Black pepper
4 tsp Onion powder
4 tsp Garlic powder
12 large egg Egg


  1. Preheat oven to 350 ° F and spray muffin tin generously with oil or cooking spray, or use cupcake liners.
  2. Prepare Dry Ranch: Mix together 2 tsp salt, 4 tbsp parsley, 3 tsp dill weed, 2 tsp dried chives, 4 tsp garlic powder, 4 tsp onion powder, 2 tsp black pepper
  3. Place about a tablespoon of diced avocado in the bottom of each muffin cup
  4. Crumble the bacon and mix with finley chopped onion put about 1/2 a slice of crumbles on top of the avocado in each cup, then sprinkle 1/4 teaspoon of ranch seasoning over the top of each one.
  5. If using prepackaged egg whites pour the eggs in each up almost to the top, it will be about 1/4 cup in each muffin cup. If you are using whole eggs, use one egg per cup and scramble them, then pour the scrambled eggs into each cup. It should come close to the top of the cup.
  6. Bake for 22-30 minutes or until the eggs are baked through.
  7. Enjoy!



are a great source of protein and contain important B vitamins!

Try and source free range eggs if possible!

Nutrition Facts

Per Portion

Calories 367
Calories from fat 264
Calories from saturated fat 69
Total Fat 29.3 g
Saturated Fat 7.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 14.0 g
Cholesterol 448 mg
Sodium 315 mg
Potassium 588 mg
Total Carbohydrate 10.2 g
Dietary Fiber 5.3 g
Sugars 1.4 g
Protein 18.1 g

Dietary servings

Per Portion

Meat 0.3
Meat Alternative 1.1
Vegetables 0.8

Energy sources