Savory egg cups with chicken, avocado, and ranch—great for breakfast or meal prep. Easy, flavorful, and satisfying.
# Components:
→ 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
# Preparation steps:
01 - Preheat oven to 350°F (175°C). Lightly grease a standard 6-cup muffin tin with cooking spray or olive oil.
02 - In a mixing bowl, whisk eggs, ranch dressing, garlic powder, salt, and black pepper until well blended.
03 - Fold in diced chicken, avocado, scallions, cherry tomatoes, spinach, and shredded cheddar cheese until evenly distributed.
04 - Divide mixture evenly into each muffin cup, filling each about three-quarters full.
05 - Place tin in oven and bake for 22–25 minutes, or until egg cups are puffed and set in the center.
06 - Allow to cool for several minutes, then carefully remove egg cups from tin. Serve warm.
