Savory Egg and Avocado Cups with Crispy Bacon

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 drafted and published.

Individually baked cups featuring creamy avocado, fluffy scrambled eggs, and crispy bacon, perfect for a satisfying keto breakfast. This American-inspired recipe, ready in about 35 minutes, combines large eggs, ripe avocado, bacon 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 320 calories and feeds 4, 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners and brush with 1 tsp butter.
  2. Step 2: Whisk 4 large eggs with 1/4 tsp salt in a bowl. Divide evenly among the muffin cups, filling each 3/4 full.
  3. Step 3: Top each egg cup with 1/4 of the sliced avocado and 1/4 of the chopped bacon. Sprinkle 1/4 cup shredded cheddar cheese over all.
  4. Step 4: Bake 20 minutes until eggs are set and cheese melts, rotating pan halfway for even browning.
  5. Step 5: Garnish with 2 tbsp chopped fresh chives and serve immediately.

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