Bacon and Avocado Stuffed Eggs

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.

Perfectly poached eggs nestled in creamy avocado halves, topped with crispy bacon and melted cheddar for a satisfying keto breakfast. This American-inspired keto recipe, ready in about 30 minutes, pairs avocados, bacon, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 15 min Cook: 15 min Serves 3 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Halve 3 medium avocados, remove pits, and scoop out a small amount of flesh to create wells; return scooped flesh to halves.
  2. Step 2: Cook 6 slices bacon in a skillet over medium heat until crisp, about 5-7 minutes; drain on paper towels and crumble.
  3. Step 3: Place avocado halves on a parchment-lined baking sheet. Crack 6 large eggs into the wells, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
  4. Step 4: Bake for 12-15 minutes until egg whites are set but yolks remain runny.
  5. Step 5: Sprinkle baked eggs with 1/4 cup crumbled bacon and 1/4 cup shredded cheddar cheese; return to oven for 2 minutes until cheese melts.
  6. Step 6: Garnish with 2 tbsp chopped fresh chives before serving.

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