Savory Egg and Avocado Muffins
Fluffy individual muffins packed with creamy avocado and crispy bacon, baked to golden perfection for a satisfying keto breakfast. This American-inspired keto recipe (low-carb), ready in about 40 minutes, pairs large eggs, cooked bacon, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 155 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 1/2 cup, diced cooked bacon
- 1/2 cup, mashed ripe avocado
- 1/4 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C) and grease a standard 6-cup muffin tin with 1 tbsp olive oil.
- Step 2: In a medium bowl, whisk 6 large eggs until smooth, then stir in 1/2 cup diced cooked bacon, 1/2 cup mashed ripe avocado, 1/4 cup shredded cheddar cheese, 1/4 tsp salt, and 1/8 tsp black pepper until fully incorporated.
- Step 3: Divide the mixture evenly among the 6 greased muffin cups, filling each about 3/4 full.
- Step 4: Bake for 22-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Step 5: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
