Avocado-Bacon Egg Muffins with Cheddar
Savory keto breakfast muffins packed with creamy avocado, crispy bacon, and sharp cheddar cheese for a satisfying start to your day. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs large eggs, ripe avocado, bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 large eggs
- 1 medium, diced ripe avocado
- 4 slices, cooked and crumbled bacon
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp heavy cream
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp chopped fresh chives
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and lightly grease a 6-cup muffin tin with butter or non-stick spray.
- Step 2: In a large bowl, whisk 6 large eggs with 2 tablespoons heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until fully combined and slightly frothy.
- Step 3: Gently fold in 1 medium diced ripe avocado, 4 slices cooked and crumbled bacon, 1/2 cup shredded sharp cheddar cheese, and 1 tablespoon chopped fresh chives until evenly distributed.
- Step 4: Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full.
- Step 5: Bake for 18-20 minutes until the egg muffins are set and the edges are lightly golden.
- Step 6: Remove from oven and let cool for 5 minutes before carefully removing muffins from the tin. Serve warm.
Frequently asked questions
How long does Avocado-Bacon Egg Muffins with Cheddar take to make?
Total time is about 30 minutes (10 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 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 large eggs from drying out.
Can I substitute ingredients in Avocado-Bacon Egg Muffins 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 Muffins with Cheddar 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 with Cheddar low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
