Bacon Avocado Ranch Egg Muffin Recipe {Paleo, Whole 30 Compliant} (2024)

These over the top delicious bacon avocado ranch egg muffin cups are a great easy breakfast recipethat can be made fresh or made ahead as a freezer meal and reheated. They are even Paleo and Whole30 compliant so make a great healthy on the go breakfast too!

Breakfast was no doubt one of the hardest parts of my Whole30 challenge. You can read more about why I decided to do Whole30 here, and it is not what you are probably thinking. I am a carb kinda girl and breakfast to me is defined by carbs. Pancakes, waffles, muffins, egg sandwiches, toast, english muffins, even cereal. My splurge breakfast and even my every day breakfast are pretty much just carbs.

This is obviously a problem for a no carb food challenge. Thankfully I actually do really like eating eggs! What I don’t like, which is the thing that keeps me from eating them as often normally, is that I don’t like cooking them every morning and having to wash the pan. Silly, I know. But it’s a fact so I am just going to have to own up to it.

I knew for us to be successful on the Whole30 challenge, I would need to prep some breakfast foods so I didn’t have to have that dirty pan looming over me all day.

One of my favorite regular cooking tricks is to take any flavor combination I love and throw it in any number of different dishes to keep things familiar but still new. These egg muffins were going to get the same treatment whole30 style! I got a pen and paper and wrote down about 20 ideas for different flavor combos for these little guys.

Bacon Avocado Ranch Egg Muffin cups would have to be first I tried. I specifically thought my husband would love them (spoiler: he did!) and you know the way to a man’s heart after all.

Prep on these guys is pretty simple. Grab your eggs (or egg whites,) a muffin tin, some avocado, precooked bacon (I make baconin large batches like this,) and some ranch mix. If you are Whole30 you will want to use this Whole30 ranch seasoning recipe, otherwise you can use store bought or any recipe you like.

I used egg whites in my egg muffins, but you can use whole eggs too. It is totally a preference thing. If you do whole eggs you will want to break them into a bowl and scramble them first. Chop up some ripe avocado, and crumble up some bacon (or use store bought bacon crumbles.)

Grease your muffin tin generously, then put in a spoonful of avocado in each cup. It will amount to about 1/6 an avocado in each. Sprinkle a little seasoning over each one and then put the bacon crumbles (about half a slice in each) over the top.

Pour the eggs into each cup so it is just below full. Place in an oven preheated to 350˚F and let them bake 22-30 minutes or until done all the way through.

Serve the egg muffins hot or you can let them cool and then put them in a ziplock bag and keep them in the fridge or freezer for a healthy breakfast to grab anytime you are on the go… or just don’t want to get a pan dirty first thing in the morning.