Avocado-Bacon Egg Muffins
Fluffy egg muffins packed with creamy avocado and crispy bacon for a protein-rich keto breakfast. This american-inspired keto (high-protein) ready in about 35 minutes pairs (chopped) bacon, large eggs, (diced) avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 6 slices (chopped) bacon
- 4 large eggs
- 1 (diced) avocado
- 1/4 cup shredded cheddar cheese
- 1 tbsp (chopped) fresh chives
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with parchment liners or lightly grease with oil.
- Step 2: Cook chopped bacon in a skillet over medium heat for 5 minutes until crisp; drain on paper towels, reserving 1 tbsp bacon fat.
- Step 3: Whisk 4 large eggs in a bowl with 1/4 tsp salt, 1/8 tsp black pepper, 1 tbsp reserved bacon fat, and 1/4 cup shredded cheddar cheese.
- Step 4: Stir in diced avocado and 1 tbsp chopped chives, then pour the mixture evenly into the muffin cups (filling 3/4 full).
- Step 5: Top each muffin with 1/2 tsp reserved bacon bits, then bake for 18 minutes until centers are set and a toothpick comes out clean.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Bacon Egg Muffins take to make?
Total time is about 35 minutes (15 min prep + 20 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 Muffins?
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 (chopped) bacon from drying out.
Can I substitute ingredients in Avocado-Bacon Egg Muffins?
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 Muffins for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Muffins high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
