Avocado-Bacon Egg Cups with Cheddar
Baked egg cups nestled in creamy avocado halves, topped with crispy bacon and melted sharp cheddar for a rich keto breakfast. This american-inspired keto (low carb, gluten free) ready in about 25 minutes pairs whole large ripe avocado, whole large eggs, strips bacon strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 whole large ripe avocado
- 2 whole large eggs
- 2 strips bacon strips
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Slice 1 large ripe avocado in half and carefully remove the pit to create two halves with a hollow center large enough for an egg.
- Step 2: Cook 2 bacon strips in a skillet over medium heat for 5-6 minutes until crispy. Remove and crumble once cooled.
- Step 3: Place avocado halves in a small baking dish, ensuring they are stable; if needed, trim the bottom slightly to level.
- Step 4: Crack 1 large egg into each avocado half, season each with 1/8 tsp salt and 1/16 tsp black pepper.
- Step 5: Sprinkle 1/8 cup shredded sharp cheddar cheese and half of the crumbled bacon over each egg-filled avocado half.
- Step 6: Bake in preheated oven for 12-15 minutes until egg whites are set but yolks remain slightly runny.
- Step 7: Remove from oven and let cool for 2 minutes before serving, garnished with remaining bacon crumbles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Bacon Egg Cups with Cheddar take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Bacon Egg Cups with Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole large ripe avocado from drying out.
Can I substitute ingredients in Avocado-Bacon Egg Cups with Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Bacon Egg Cups with Cheddar for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Bacon Egg Cups with Cheddar low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
