Creamy avocado, chicken, ranch and eggs baked into quick, savory cups—great for a protein-rich morning meal.
# Ingredients:
→ 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
# Instructions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 6-cup muffin tin using cooking spray or olive oil.
02 - In a large mixing bowl, vigorously whisk eggs with ranch dressing, garlic powder, salt, and black pepper until well integrated.
03 - Fold chicken, avocado, scallions, cherry tomatoes, baby spinach, and cheddar cheese into the egg mixture until evenly distributed.
04 - Spoon the prepared mixture evenly into the greased muffin tin, filling each cup approximately three-quarters full.
05 - Bake for 22 to 25 minutes, or until egg cups are puffed and cooked through in the center.
06 - Allow egg cups to cool briefly before gently unmolding from tin. Serve warm.
