Eggs-traordinary avocado breakfast muffins

This is a quick make-ahead high-quality protein breakfast!

Because it is made ahead of time it’s a quick grab, heat and go morning pick me up!

Eggs are great protein source to fuel workouts and the vegetables add fiber and potassium.

Avocados are a great source of heart-healthy fat to keep hunger at bay. They also are a great source of vitamin B6. B vitamins help the body convert food to energy which is particularly important for athletes as they train; their bodies need to access that energy easily.


  • ½ large red bell pepper, chopped
  • 1 large avocado, seeded, peeled and diced
  • 1.5 c. fresh baby spinach leaves, washed and roughly chopped
  • ¾ tsp chipotle seasoning
  • 8 whole eggs, beaten
  • ¼ cup milk
  • Salt and pepper to taste (optional)
  • 3 Tbsp feta cheese




  1. Preheat oven to 350 degrees
  2. Spray a mini muffin nonstick pan thoroughly with cooking spray. (Be sure to get into each muffin section, otherwise the eggs will stick.)
  3. Combine vegetables with seasonings in a medium bowl.
  4. Spoon 1 to 2 tsp of vegetables into each muffin cup.
  5. Beat eggs and milk together in a separate bowl.
  6. Pour egg mixture over the vegetables.
  7. Sprinkle each egg with cheese.
  8. Bake for about 15 to 20 minutes, or until eggs spring back and forth.

Optional seasonings:

Lime juice
Smoked paprika