BACON AVOCADO RANCH EGG MUFFINS
- 3 cups egg whites or 12 whole eggs, scrambled
- 2 large avocados diced
- 6 strips of bacon, cooked crispy
- 3 tsp dry ranch mix (organic preferred)
Preheat oven to 350F and spray muffin tin generously with oil or cooking spray, or use cupcake liners.
Place about a tablespoon of diced avocado in the bottom of each muffin cup (about ⅙ avocado.)
Crumble the bacon into pieces and put about ½ a slice of crumbles on top of the avocado in each cup, then sprinkle ¼ 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 ¼ 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.