Bacon and Egg Cups with Avocado

Here's a great morning recipe to keep you going till lunch!

Bacon and Egg Cups with Avocado. Adding avocado before cooking changes the flavor and texture slightly. It's like finding a little treasure at the bottom of your breakfast.

Serves 2

Butter or coconut oil
4 slices thick-cut bacon
½ large avocado, diced
4 pastured eggs ("Pastured" means that the eggs come from chickens permitted to roam free and snack on plants and insects.) Sea salt and fresh-cracked pepper

  1. Preheat oven to 375°F. Lightly grease four cups in a muffin tin with butter or coconut oil.
  2. In large, heavy-bottomed frying pan, cook bacon over medium-low heat until lightly cooked, but still pliable, 3-4 minutes.
  3. Divide diced avocado evenly among greased muffin cups.
  4. Line sides of each muffin cup with one slice of bacon. Crack an egg into each muffin cup, and season with salt and pepper to taste. Bake 15-20 minutes,or until whites are firm and yolks arestill slightly soft.
  5. Cool bacon and egg cups in muffin tin 2-3 minutes, then carefully remove from tin by running a rubber spatula around edges of each one. Serve immediately.

per serving: 360 cal; 22g pro; 29g total fat (8g sat fat); 5g carb; 730mg sodium; 3g fiber; 1g sugars

Written by nicole for Better Nutrition and legally licensed through the Matcha publisher network. Please direct all licensing questions to


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