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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.

30 minEasyServes 4300 cal/serving

AmericanBreakfastOvenKetoLow CarbHigh ProteinGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

  • 4 ripe avocados, halved, pitted
  • 8 large eggs
  • 8 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

  1. 1

    Preheat oven to 425 degrees F (220 degrees C). Have a baking dish or rimmed sheet pan ready.

  2. 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.

  3. 3

    Wrap one strip of 8 bacon strips around the rim of each avocado half to form a collar that will contain the egg.

  4. 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.

  5. 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).

  6. 6

    Garnish with 2 tbsp chopped fresh chives and a dash of hot sauce (optional) if desired. Serve immediately.

Questions

How long does Bacon Avocado Egg Cups keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Bacon Avocado Egg Cups?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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