Egg and Avocado Breakfast Skillet with Bacon
A hearty keto breakfast skillet featuring crispy bacon, creamy avocado, and eggs cooked sunny-side up with sautéed mushrooms and spinach. This american-inspired breakfast (keto, low carb) ready in about 20 minutes combines strips bacon strips, large eggs, small, sliced 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 520 calories and feeds 1, 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
- 4 strips bacon strips
- 3 large eggs
- 1 small, sliced avocado
- 2 cups baby spinach
- 1 cup sliced cremini mushrooms
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 4 bacon strips and cook for 4-5 minutes per side until crispy. Remove bacon and set aside on paper towels.
- Step 2: In the same skillet with bacon fat, add 1 cup sliced cremini mushrooms and 2 cups baby spinach. Sauté for 3-4 minutes until mushrooms are golden and spinach is wilted.
- Step 3: Push mushrooms and spinach to the side of the skillet, add 1 tbsp unsalted butter to the empty space, then crack 3 large eggs into the skillet. Cook sunny-side up for 3-4 minutes until whites are set but yolks remain runny.
- Step 4: Season eggs and vegetables with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Arrange 1 small sliced avocado and crispy bacon strips around the eggs and vegetables in the skillet.
- Step 6: Serve immediately for a satisfying and nutrient-dense keto breakfast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Egg and Avocado Breakfast Skillet with Bacon take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Egg and Avocado Breakfast Skillet with Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Egg and Avocado Breakfast Skillet with Bacon?
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 Egg and Avocado Breakfast Skillet with Bacon for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Egg and Avocado Breakfast Skillet with Bacon keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
