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Avocado Egg Cups baked with crispy bacon and bell pepper are a super healthy and easy breakfast to start the day. Best of all, this simple recipe comes together in less than 30 minutes. Low carb, keto and paleo friendly.

Avocado Egg Cups

Avocado Egg Cups baked with crispy bacon and bell pepper are a super healthy and easy breakfast to start the day. Best of all, this simple recipe comes together in less than 30 minutes. Low carb, keto and paleo friendly.

Course Breakfast
Cuisine American
Keyword avocado, bacon, baked, boats, breakfast, cups, eggs, healthy, keto, low carb, paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 251 kcal
Author Kelly

Ingredients

  • 2 avocados halved with pit removed
  • 4 medium eggs
  • salt and pepper to taste

Optional toppings:

  • 2 strips of bacon diced and cooked till crispy (optional)
  • 1/2 red bell pepper finely chopped
  • 1/4 cup spinach chopped
  • chopped fresh herbs for garnish

Instructions

  1. Preheat oven to 400 F degrees.

  2. Line a baking sheet or baking pan with foil or parchment paper (for easier cleanup).
  3. Cut avocados in half and scoop an additional 1-2 tablespoons of the avocado flesh out to create a larger nest for the eggs.
  4. Position the avocado halves propped against the baking dish or touching the other avocados snugly to avoid spilling over. You can also place a small ramekin and prop them against the avocados.
  5. Gently crack one egg in each avocado half - if needed - save some of the egg whites in another bowl if the avocado well is too small.
  6. Bake for 13-18 minutes, or until the whites are set and the egg yolks are cooked to your liking.

  7. 13-14 min. - softer yolks

  8. 15-16 min. - medium yolks

  9. 17-18 min. - hard boiled yolks

  10. Top with crispy bacon, chopped red bell pepper, spinach and fresh herbs. Serve immediately.
Nutrition Facts
Avocado Egg Cups
Amount Per Serving (1 g)
Calories 251 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g20%
Cholesterol 167mg56%
Sodium 108mg5%
Potassium 600mg17%
Carbohydrates 9g3%
Fiber 7g28%
Sugar 1g1%
Protein 8g16%
Vitamin A 1025IU21%
Vitamin C 29.5mg36%
Calcium 37mg4%
Iron 1.4mg8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.