Pin Avocado Ranch Chicken Egg Cups are savory little gems perfect for busy mornings or leisurely brunch spreads. With tender chicken and creamy avocado tucked into fluffy eggs and a ranch-spiked base, these cups offer a satisfying and protein rich bite that keeps you full for hours. I love making a batch on Sunday so I can grab a wholesome breakfast even on my busiest days.
The first time I made these, my kids devoured them before they even cooled. Now they are a requested favorite after sleepovers and sleep-in weekends.
Ingredients
- Cooked chicken breast: finely diced bit adds savory protein you can use rotisserie or leftover roast for best texture
- Large eggs: build the base and hold everything together choose fresh eggs with vivid yolks
- Ripe avocado: gives creamy richness and a buttery mouthfeel be sure to pick avocado that yields gently when pressed
- Chopped scallions: bring mild flavor and a touch of color select firm stalks with bright green tops
- Cherry tomatoes: add sweetness and acidity you can skip them or swap in chopped bell pepper
- Fresh baby spinach: offers extra nutrients and fresh flavor bright green leaves with no wilting are ideal
- Ranch dressing: gives tang and herby depth try to use a good quality refrigerated ranch for best taste
- Shredded cheddar cheese: melts beautifully and adds sharpness opt for a block and shred yourself if possible for better texture
- Garlic powder, black pepper, salt: simple seasonings so use fresh spices for maximum aroma
- Cooking spray or olive oil: keeps the egg cups from sticking make sure you coat your muffin tin well
Instructions
- Preheat and Prepare Tin:
- Set your oven to 350 degrees Fahrenheit and generously coat a six cup muffin tin with cooking spray or a dab of olive oil. Make sure every nook is coated so the egg cups release easily.
- Whisk the Egg Mixture:
- In a large mixing bowl, whisk the eggs with ranch dressing, garlic powder, black pepper, and salt for about one minute. Mix until the eggs look smooth and pale yellow with no visible streaks. This thorough blending ensures an even rise and consistent flavor in each bite.
- Fold in Proteins and Veggies:
- Use a spatula to gently fold in the chicken, diced avocado, scallions, cherry tomatoes, spinach, and cheddar cheese. Stir carefully so the avocado stays in soft chunks. Fold just enough so all ingredients look evenly distributed.
- Fill Muffin Cups:
- Divide the egg mixture as evenly as you can into the prepared tins, filling each cavity to about three fourths full. A flexible ladle or large spoon helps minimize drips and keeps the cups uniform in size for even baking.
- Bake to Perfection:
- Place the pan in your preheated oven and bake for twenty two to twenty five minutes. The egg cups will puff up and turn golden at the edges. The centers should look set and not jiggly when you gently shake the pan.
- Cool and Serve:
- Let the egg cups cool in the tin for about three minutes so they firm up and release easily. Run a thin rubber spatula or knife around the edges, then lift them out. Serve warm for best flavor and texture.
Pin My favorite part about this recipe is the creamy avocado layer that almost melts into the egg while baking. Once, my youngest insisted on adding extra cheddar, and it created irresistible cheese crusts on the cups. These little touches always make family breakfasts special.
Storage Tips
Let egg cups cool completely before storing so you avoid condensation in the storage container. Keep them in an airtight container in the fridge and eat within three days for optimal freshness. To reheat, pop them in the microwave for twenty seconds or warm them in a low oven until heated through.
Ingredient Substitutions
You can swap in turkey or ham if you do not have chicken. Greek yogurt mixed with dill works if you want to skip ranch dressing. For a dairy free option, leave out the cheddar and use a dairy free ranch.
Serving Suggestions
Egg cups are perfect on their own but pair well with salsa, sliced avocado, or a handful of mixed greens. Serve with buttered toast if you do not need low carb. They also travel well so tuck into lunchboxes or picnic baskets.
Cultural and Seasonal Context
Egg cups are a modern twist on classic baked omelets. This version packs in American flavors with ranch and chicken but you can play with the herbs or cheese to give it a Mediterranean or southwest flair. In spring, swap in asparagus or fresh peas for a seasonal update.
Seasonal Adaptations
Try roasted sweet potatoes in fall for a sweeter taste In summer, use heirloom tomatoes and fresh herbs For winter, swap spinach with kale and add a pinch of smoked paprika
Pin These Avocado Ranch Chicken Egg Cups will add protein packed flavor to any morning, and a batch always brings smiles to my family table.
Recipe Q&A
- → Can I use turkey or ham instead of chicken?
Yes, turkey or ham can be substituted for chicken for a different flavor profile in the egg cups.
- → How do I prevent egg cups from sticking?
Lightly grease your muffin tin with cooking spray or olive oil for easy removal and minimal sticking.
- → Can these egg cups be prepared ahead of time?
Absolutely! Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently before eating.
- → What vegetables work best in these cups?
Avocado, scallions, cherry tomatoes, and spinach add flavor and texture. Experiment with your favorites for variety.
- → Is ranch dressing necessary for flavor?
Ranch dressing imparts a zesty, creamy taste, but you can use other dressings or omit it for a lighter version.
- → Are these suitable for gluten-free or low carb diets?
Yes, the ingredient list is both gluten-free and low in carbs, making them suitable for various dietary needs.
