BACON AVOCADO RANCH EGG MUFFINS
These over the top delicious bacon avocado ranch egg muffin cups are a great easy breakfast recipe that can be made fresh or made ahead as a freezer meal and reheated.
Ingredients
- 2 Tbsp. Chives
- 3 Tbsp. Dill
- 2 Tbsp. Parsley
- 6 pieces Bacon, cooked,diced
- 12 whole Eggs
- 2 tsp. Avocado
- 2 tsp. Black Pepper
- 4 tsp. Onion Powder
- 4 tsp. Garlic Powder
- 1 Tbsp. Onion, diced
Instructions
- Preheat oven to 350 ° F and spray muffin tin generously with oil or cooking spray, or use cupcake liners.
- Prepare Dry Ranch: Mix together 2 tsp salt, 4 tbsp parsley, 3 tsp dill weed, 2 tsp dried chives, 4 tsp garlic powder, 4 tsp onion powder, 2 tsp black pepper
- Place about a tablespoon of diced avocado in the bottom of each muffin cup
- Crumble the bacon and mix with finely chopped onion put about 1/2 a slice of crumbles on top of the avocado in each cup, then sprinkle 1/4 teaspoon of ranch seasoning over the top of each one.
- If using prepackaged egg whites pour the eggs in each up almost to the top, it will be about 1/4 cup in each muffin cup. If you are using whole eggs, use one egg per cup and scramble them, then pour the scrambled eggs into each cup. It should come close to the top of the cup.
- Bake for 22-30 minutes or until the eggs are baked through.
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