Avocado Breakfast Muffins
These avocado, egg and cheese breakfast muffins are delicious and would be a satisfying breakfast option. You can make a batch on the weekend and keep them in the refrigerator. When you want to eat, just simply warm them up using a microwave.
You can easily modify this recipe however you want. You can use any type of cheese that you like. You can also replace beef patties with ground pork, bacon, ham or any type of meat and also add mushrooms, fresh basil, etc… for extra flavors.
This recipe makes 20 muffins and is perfect for meal prepping.
These muffins can be made ahead of time and stored in the fridge or freezer for your busy week days. Simply heat it up and ready for the go!
Let's Ketofy It!
Preheat oven to 350°F. Use a large muffin tin and grease it. Put one patty in each hole and shape it so it’s hollow for the fillings.
Dice avocado and cube cheese then distribute evenly into each hole.
In a bowl, add heavy cream and egg then mix together. Pour this mixture into each hole to cover the avocado and cheese then sprinkle salt and pepper to taste.
Bake for 20 minutes at 350° until it’s cooked. Enjoy!
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