Avocado-Stuffed Egg Muffins with Smoked Bacon

Fluffy egg cups filled with creamy avocado and smoky bacon, baked to golden perfection for a protein-packed keto breakfast.

Cuisine: American

Category: Breakfast

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 medium avocados
• 4 large eggs
• 4 slices smoked bacon
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh, finely chopped chives

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 2 medium avocados in half lengthwise, remove pits, and scoop flesh into a bowl, leaving shells on a baking sheet.
2. Step 2: Whisk 4 large eggs with 1/4 tsp salt and 1/4 tsp black pepper until combined, then stir in 1/4 cup shredded cheddar cheese.
3. Step 3: Pour the egg mixture into each avocado half until filled to the brim, then place the baking sheet in the oven.
4. Step 4: Bake for 15-18 minutes until egg mixture is set and edges are golden, then remove from oven.
5. Step 5: While baking, cook 4 slices smoked bacon in a skillet over medium heat for 5-7 minutes until crisp, then crumble.
6. Step 6: Top each avocado egg muffin with 1/4 cup crumbled bacon and 1/4 cup fresh chives.