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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
