Savory Egg and Avocado Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy individual muffins packed with creamy avocado and crispy bacon, baked to golden perfection for a satisfying keto breakfast. This american-inspired keto (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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 25 min Serves 6 American cuisine 155 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and grease a standard 6-cup muffin tin with 1 tbsp olive oil.
  2. 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.
  3. Step 3: Divide the mixture evenly among the 6 greased muffin cups, filling each about 3/4 full.
  4. Step 4: Bake for 22-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  5. Step 5: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Frequently asked questions

How long does Savory Egg and Avocado Muffins take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Savory Egg and Avocado Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Savory Egg and Avocado Muffins?

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 Savory Egg and Avocado Muffins for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Savory Egg and Avocado Muffins 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.

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