These Avocado, Spinach and Egg Breakfast Muffins are a nutritious and tasty breakfast, designed to start the morning right! These savoury egg muffins combine creamy avocado, vibrant spinach and protein-packed eggs [1], creating a wholesome breakfast. These healthy breakfast egg muffins are easy to prepare and perfect for a grab-and-go breakfast for you or your baby/ toddler. Avocado [2] is packed with healthy fats, fibre, proteins and vitamins. Paired with egg (once it’s been successfully introduced to baby [3] with no allergic reaction), this avocado and egg recipe is a great baby and toddler food option. These protein-packed breakfast bites are deliciously satisfying.
Ingredients in Avocado, Spinach and Egg Breakfast Muffins
You’ll need the following ingredients to make these easy breakfast egg muffins:
Avocado – Use a ripe avocado, which should feel slightly soft when squeezed. Avocados ripen once picked. To speed up the ripening process, place the avocado in a paper bag with an apple or banana. I keep mine in the fruit bowl with bananas until ripe, and then transfer them to the fridge if I need them to keep for a little longer.
Spinach – Use fresh spinach, not frozen. I prefer baby spinach. The leaves are more tender and sweeter than regular spinach.
Eggs – Fresh whole eggs, with no cracked shells.
Onion – I use brown onion, but you could substitute with white or red onion.
Basil – One large handful, leaves only.
Cheese – Cheddar is preferred, but you could substitute with mozzarella. The cheese helps to bind the egg muffins together. For older family members, you could also add a little Parmesan cheese for extra flavour.
Salt and pepper – Leave out the salt if serving to family under 12 months of age
How to make this egg muffin recipe
Thermomixer? Use your machine to chop and mix the egg mixture. Firstly, grate the cheese and set aside. Next, finely chop the spinach, onion and basil, together with the salt and pepper. Add the olive oil and sauté in your machine. Then add the eggs, milk and reserved cheese, and mix to combine. Stir through the avocado with your spatula, pour into muffin holes and bake until deliciously golden.
Conventional cook? This is an easy recipe to make by hand. Firstly, grate the cheese and set aside. Next, finely chop the spinach, onion and basil. In a frypan over medium heat, sauté these in olive oil. Transfer to a large bowl and then add the eggs, milk, reserved cheese, salt and pepper. Mix to combine well. Next, stir through the avocado, pour into muffin holes and bake until deliciously golden.
See the full recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Adapting this recipe for babies and toddlers
Leave out the salt if serving this egg and avocado breakfast recipe to babies, or reduce it for toddlers. You might also like to chop the egg muffins once cooked, into pieces that are manageable for your little person.
Serving and storing these avocado and spinach egg muffins
Serve freshly baked for a delicious, warm breakfast. Alternatively, allow these spinach egg muffin cups to cool and then store these in the refrigerator for up to 3 days. You can then eat them chilled from the fridge or warm them for just a couple of seconds in the microwave. They’re a great portable breakfast option to meal prep for those busy mornings! These aren’t suitable for freezing because of the fresh avocado.
Looking for another easy breakfast recipe that you can prepare ahead of time? Try these delicious Apple Baked Oat Cakes. They’re a sugar-free healthy breakfast recipe for the whole family. Or, for more savory breakfast recipes, try this Chive, Potato and Egg Breakfast Scramble. Eggs are a fantastic high-protein breakfast, and this is a great way to enjoy them!
If you make these Avocado, Spinach and Egg Breakfast Muffins, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my easy meals work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more delicious recipes.
Happy cooking,
Chloe x
Avocado, Spinach and Egg Breakfast Muffins
Category: Finger FoodTap or hover to scale
Ingredients
- 60 g cheddar cheese (Thermomixer: cut into 2cm cubes)
- 40 g / 1 cup packed baby spinach
- 135 g / 1 brown/yellow onion peeled and quartered
- 10 g / 1/4 cup packed fresh basil leaves only
- 1/4 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 2 tsp olive oil
- 4 eggs
- 2 tbs milk
- 1 avocado flesh only, cubed small
Thermo Cooker Instructions
- Pre-heat oven to 180° C. Line a 12-hole muffin tray with patty pans or grease with cooking spray and set aside (Note 1).
- Put cheese into the mixing bowl. Chop 10 seconds, speed 6, MC on. Transfer to a small bowl and set aside.
- Put spinach, onion, basil, salt and pepper into the mixing bowl. Chop 5 seconds, speed 7, MC on. Scrape down the mixing bowl. If large pieces of ingredients remain, chop 2 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add the olive oil. Cook 3 minutes, 100°C, speed 1, MC off.
- Add the reserved cheese, milk and eggs. Mix 10 seconds, speed 3, MC on.
- Add the avocado and stir through with the spatula.
- Pour avocado mixture evenly into muffin holes. Bake in the oven for 20 minutes or until golden. Allow to cool.
Conventional Instructions
- Pre-heat oven to 180° C. Line a 12-hole muffin pan with patty pans or grease with cooking spray and set aside (Note 1).
- Grate the cheese and set aside in a small bowl.
- Finely chop the spinach, basil and onion.
- Heat the olive oil in a frypan, and sauté the onion until translucent. Stir in basil and spinach, and continue cooking for 1 to 2 minutes. Transfer to a large bowl.
- Add the reserved cheese, milk, eggs, salt and pepper. Mix well to combine.
- Stir through the avocado.
- Pour avocado mixture evenly into muffin holes. Bake in the oven for 15 minutes or until golden. Allow to cool.
Recipe Notes
Nutrition Information
[1] Eggs for babies and children, 2023, Australian Eggs Limited.
[2] Avocado, 2023, Solid Starts Inc.
[3] Eggs, 2023, Solid Starts Inc.
