Bacon and Avocado Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy avocado and crispy bacon baked into portable egg muffins with a perfect texture for busy mornings. This American-inspired keto recipe (high protein), ready in about 32 minutes, pairs avocado, bacon, eggs 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.

Prep: 10 min Cook: 22 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray.
  2. Step 2: Whisk eggs, heavy cream, dill, salt, and pepper in a bowl. Stir in diced avocado and crumbled bacon until combined.
  3. Step 3: Divide mixture evenly among muffin cups (fill 3/4 full). Bake for 20-22 minutes until set and golden around edges.
  4. Step 4: Let cool in pan for 5 minutes before removing. Serve warm or at room temperature.

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