Bacon-Wrapped Avocado and Egg Muffins
Fluffy egg muffins wrapped in crispy bacon and stuffed with creamy avocado, perfect for a low-carb breakfast that keeps you full all morning. This American-inspired recipe (low carb), ready in about 35 minutes, combines large eggs, bacon, avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 160 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
- 3 slices, chopped bacon
- 1, diced avocado
- 1/4 cup, grated cheddar cheese
- 2 tbsp, chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with 2 tbsp olive oil.
- Step 2: Whisk 6 large eggs in a bowl with 1/4 tsp salt and 1/4 tsp black pepper until well combined.
- Step 3: Stir 3 chopped bacon slices and 1/4 cup grated cheddar cheese into the egg mixture.
- Step 4: Divide the mixture evenly among the muffin cups, then top each with 1/2 diced avocado and 1 tbsp chopped fresh chives.
- Step 5: Bake for 18-20 minutes until edges are golden and eggs are set, then cool for 5 minutes before removing.
