Go Back
Delicious avocado and bacon egg cups in mini muffin tins, with perfectly cooked eggs in the center. The dish features golden-brown bacon and avocado, with firm egg whites and slightly runny yolks. Set on a rustic wooden board with a fork and knife beside it.

Avocado and Bacon Egg Cups

Start your day with these keto-friendly, nutrient-packed Avocado and Bacon Egg Cups. They’re a quick, healthy breakfast made with creamy avocado, eggs, and turkey bacon—perfect for anyone seeking a protein-rich, low-carb meal.
Print Recipe Pin Recipe
Calories 320 kcal

Equipment

  • - Sharp chef’s knife
  • Sturdy cutting board
  • Muffin tin or ramekins
  • - Mixing bowl
  • - Whisk or fork
  • Oven mitts

Ingredients
  

  • 1 ripe avocado halved and pitted
  • 2 large eggs
  • Salt and pepper to taste
  • ¼ cup turkey bacon crumbled
  • 1 tablespoon fresh chives for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Slice the avocado in half and remove the pit.
  • Scoop out a small amount of avocado to create space for the egg.
  • Place the avocado halves in a muffin tin or individual ramekins.
  • Crack one egg into each avocado half.
  • Season with salt and pepper.
  • Sprinkle crumbled turkey bacon on top.
  • Bake for 17-20 minutes, or until eggs are set to your desired consistency.
  • Garnish with fresh chives and serve.