Avocado and Bacon Keto Egg Cups

Indulge in these delicious Avocado and Bacon Keto Egg Cups, a perfect blend of creamy avocado and savory bacon, baked to perfection with eggs for a satisfying low-carb breakfast. These cups are not only visually appealing but also packed with healthy fats and proteins, making them a great start to your day!

Course Breakfast

Cuisine American

Keyword Avocado, Bacon, easy keto recipes, Keto egg cups, low carb breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 340kcal

Equipment

Muffin tin

Ingredients

2 large ripe avocados (about 400g / 14 oz)
6 large eggs (about 360g / 12.7 oz)
6 slices cooked bacon, chopped (about 180g / 6.3 oz)
½ cup shredded cheddar cheese (about 60g / 2.1 oz)
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh chives, chopped (optional)
Cooking spray or olive oil for greasing

Instructions

Preheat your oven to 350°F (175°C).
Cut the avocados in half and remove the pits. Scoop out a small amount of flesh to create a cavity for the egg.
Lightly spray a muffin tin with cooking spray or brush it with olive oil.
Evenly distribute the chopped bacon into the bottom of each avocado half.
Carefully crack an egg into each avocado half.
Sprinkle salt and black pepper over the eggs. Add chives if using.
Top each egg with shredded cheddar cheese.
Bake for 15-20 minutes, or until the eggs are set to your desired doneness.
Remove from the oven and let cool for a few minutes before serving.

Notes

Feel free to customize these egg cups by adding other ingredients like diced tomatoes, bell peppers, or different cheeses. They can be stored in the refrigerator for up to 3 days and reheated in the microwave for a quick breakfast!

Nutrition