Save These avocado ranch chicken egg cups pack a vibrant punch of protein and flavor into a portable breakfast you can make ahead. With tender chicken, creamy avocado, and a zesty pop of ranch, they are a regular part of my weekend meal prep and a family favorite for busy mornings.
The combination of creamy avocado and ranch makes these irresistible. The first time I tested these, my husband asked for a second batch before the first even cooled.
Ingredients
- Cooked chicken breast: diced or shredded for a hearty dose of lean protein choose rotisserie for convenience
- Large eggs: the structure and heart of every cup aim for farm fresh if possible
- Ripe avocado: creates creamy pockets throughout pick one that yields slightly to pressure
- Scallions: for a savory oniony brightness use only the green tops for a milder flavor
- Cherry tomatoes (optional): for juicy, colorful bites look for firm and shiny skins
- Fresh baby spinach (optional): a boost of greens and extra moisture
- Ranch dressing: infuses classic tangy herby flavor opt for a good quality chilled version
- Shredded cheddar cheese: for gooey richness grate your own for best melting
- Garlic powder: a quick hit of savory depth
- Ground black pepper: rounds out the flavors with gentle heat
- Salt: enhances all the other flavors use flaky salt for best results
- Cooking spray or olive oil: so the cups turn out easily and edges lightly crisp
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit and allow it to come to temperature. Use cooking spray or a small amount of olive oil to generously coat each well of a six cup muffin tin. This prevents sticking and gives a lightly crisped edge to the egg cups.
- Mix the Egg Base:
- Crack six large eggs into a large mixing bowl. Add in the ranch dressing, garlic powder, salt, and ground black pepper. Use a whisk to beat the mixture until the yolks and whites are smooth and the ingredients are fully incorporated. This step ensures the seasonings are evenly distributed.
- Fold in Fillings:
- Into the egg mixture, gently fold in the diced chicken, avocado cubes, sliced scallions, optional cherry tomatoes and spinach, and the shredded cheddar cheese. Take care not to mash the avocado so it stays in bite sized chunks. Use a spatula to combine just until evenly distributed.
- Fill and Bake:
- Carefully spoon the mixture into the prepared muffin tin dividing evenly among the six wells. Each should be about three quarters full but not overflowing. Place the tin in the center of your oven and bake for twenty two to twenty five minutes until the tops are puffed and golden and centers feel set when tapped with a fingertip.
- Cool and Release:
- Allow the egg cups to rest for a few minutes in the tin so steam can help them release. Run a small flexible spatula or butter knife around the edges to loosen. Lift each egg cup out gently and arrange on a plate.
- Serve:
- Enjoy the cups warm as is or with extra ranch or hot sauce for dipping. Leftovers can be cooled and chilled for up to three days and taste just as good the next day.
Save When I make these my favorite part is biting into a cube of creamy avocado amidst the fluffy baked egg. My kids love helping fold in the colorful fillings and popping them from the tin before school.
Storage Tips
Store the cooled egg cups in an airtight container and refrigerate for up to three days. To reheat place in the microwave for about twenty seconds or until heated through. Egg cups can also be frozen individually then thawed overnight in the fridge for quick meals later.
Ingredient Substitutions
Swap turkey breast or diced ham for the chicken for a new twist. Try feta or pepper jack cheese instead of cheddar for different flavor. Greek yogurt mixed with ranch seasoning makes a tangy lighter dressing substitute.
Serving Suggestions
Pack in lunchboxes with a cup of fruit for a complete meal. Sprinkle with extra fresh herbs like dill or parsley just before serving. Enjoy alongside a crisp green salad for brunch.
Cultural and Historical Context
Egg muffins or egg cups are a modern American twist on classic oven baked frittatas making them easy to individualize and meal prep. Avocado and ranch dressing both have roots in west coast cuisine bringing classic flavor to updated recipes. Their rise in popularity comes from the low carb trend and the demand for hand held breakfasts.
Seasonal Adaptations
Add chopped roasted red peppers or zucchini in summer. Stir in sautéed mushrooms or sun dried tomatoes in winter for extra savoriness. Use leftover holiday ham diced small for post holiday breakfasts.
Save These egg cups freeze and reheat beautifully whether you make them for meal prep or a fun breakfast spread. Your mornings just got much easier and delicious!
Recipe Questions & Answers
- → Can I use turkey or ham instead of chicken?
Yes, you can substitute turkey or ham for chicken for a different protein and flavor profile. Adjust seasonings as desired.
- → Do I need to use ranch dressing or can I swap it out?
You can swap ranch dressing with another creamy dressing you enjoy, such as Caesar or Greek yogurt, if preferred.
- → Are these egg cups suitable for meal prep?
Absolutely. Store cooled egg cups in an airtight container for up to 3 days in the fridge. Reheat gently before serving.
- → How do I prevent egg cups from sticking to the muffin tin?
Grease the muffin tin well with cooking spray or olive oil to ensure easy removal of the egg cups once baked.
- → Can I add vegetables or herbs?
Feel free to add or swap vegetables like bell peppers, spinach, or fresh herbs such as dill or parsley for extra flavor.
- → Are these egg cups gluten-free and low carb?
Yes, they are both gluten-free and low carb. Always check labels to avoid any unwanted gluten contamination.
- → Can I freeze the egg cups?
Egg cups can be frozen for up to 1 month. Thaw in the refrigerator overnight, then reheat in the microwave or oven.