Bacon Avocado Egg Cups
Halved avocados stuffed with a whole egg and wrapped in crispy bacon, then baked until the egg is just set — a hearty, no-carb keto breakfast with almost zero cleanup.
Ingredients
- 4 ripe avocados, halved, pitted
- 8 large eggs
- 8 strips bacon strips
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 2 tbsp fresh chives, chopped
- as needed hot sauce (optional)
Instructions
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1
Preheat oven to 425 degrees F (220 degrees C). Have a baking dish or rimmed sheet pan ready.
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2
Scoop out about a tablespoon of flesh from each 4 halved, pitted ripe avocados half to widen the well enough to hold an egg.
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3
Wrap one strip of 8 strips bacon strips around the rim of each avocado half to form a collar that will contain the egg.
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4
Place the avocado cups snugly in the baking dish. Crack one large eggs into each avocado well. Season the tops with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder.
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5
Bake for 15 to 20 minutes until the egg whites are fully set and the yolks have reached your preferred doneness — 15 minutes for runny, 20 for fully cooked. The internal temperature of the cooked egg white should reach 160 degrees F (71 degrees C).
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6
Garnish with 2 tbsp chopped fresh chives and a dash of hot sauce (optional) if desired. Serve immediately.