Sautéed Avocado and Egg Cups with Bacon
Creamy avocado wells filled with perfectly runny eggs and smoky bacon, baked to golden perfection. This american-inspired breakfast (low-carb) ready in about 30 minutes combines ripe avocado, bacon, large eggs 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 385 calories and feeds 2, 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
- 2 ripe avocado
- 4 slices bacon
- 4 large eggs
- 1 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut avocados in half lengthwise, remove pits, and scoop out 1/4 of the flesh from each half to create wells. Place cut-side up on a parchment-lined baking sheet.
- Step 2: Fry bacon in a skillet over medium heat until crisp, 3-4 minutes. Drain on paper towels, then crumble. Add 1 tbsp olive oil to the skillet, crack 4 eggs into the pan, and cook until whites are set but yolks are still runny, about 2 minutes.
- Step 3: Spoon crumbled bacon and cooked eggs into avocado wells. Sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Bake for 12-15 minutes until edges of avocado are golden and eggs are set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Avocado and Egg Cups with Bacon take to make?
Total time is about 30 minutes (15 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 Sautéed Avocado and Egg Cups 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 Sautéed Avocado and Egg Cups 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 Sautéed Avocado and Egg Cups with Bacon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Avocado and Egg Cups with Bacon low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Bacon was crispy perfection with the creamy avocado. Made it for my whole family—everyone devoured it!
- ★★★★☆
Loved this for a quick breakfast! Only needed a pinch more pepper to balance the bacon.
- ★★★★☆
The avocado was creamy and the egg cups held together perfectly. My kids asked for seconds!
