Cheesy Avocado Egg Muffins

These Cheesy Avocado Egg Muffins are great for feeding a hungry breakfast or brunch crowd! All your favorite breakfast ingredients in one bite sized vegetarian egg muffin.

With the holidays just around the corner it is time to start planning all of those feasts! Of course we look forward to the main meals. But I also love a good family brunch.

The perfect brunch recipe is easy, satisfying, flavorful and nutritious. These Cheesy Avocado Egg Muffins are all of those things!

Avocados are known for being a “good” fat and are completely free of cholesterol and sodium.

The Avocados add a creaminess to these egg muffins and a TON of vitamins and minerals!

Did I mention that these are vegetarian? You won’t even miss the meat.

Of course, you can add bacon if you feel the need. {bacon makes everything better, right!?!}

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Cheesy Avocado Egg Muffins

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Ingredients

• 3 Cups Frozen Potatoes O'Brien with Onion & Peppers - thawed*
• Olive Oil
• 1 Large Avocado - chopped**
• 6 Large Eggs
• 3 Tablespoons Whole Milk
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Ground Pepper
• 1 Cup Shredded Mild Cheddar Cheese

Instructions

1. Preheat oven to 375°F
2. Spray 12 standard muffin tins with nonstick.
3. Coat potatoes with a generous amount of olive oil. (really grease them up to prevent sticking)
4. Transfer potatoes to muffin tins and bake for 25-30 minutes or until light brown.
5. Remove potatoes from oven and top with chopped avocados.
6. Lightly beat eggs with milk, salt and pepper.
7. Pour egg mixture into muffin tins.
8. Top each with shredded cheese.
9. Bake 15 minutes. Remove and cool for 5 minutes.
10. Serve with fresh cilantro, Avocados and hot sauce.

Notes

*You can find this ingredient in the frozen aisle next to the hashbrowns.