Avocado Egg Cups with runny yolks, crisp bacon, and green onions nestled in creamy avocados. They are a simple yet satisfying breakfast treat everyone would love waking up for! Avocado Egg Cups baked with crispy bacon and bell pepper are a super healthy and easy breakfast to start the day.
Best of all, this simple recipe comes together in less than 30 minutes. Low carb and paleo-friendly. Avocado and eggs for breakfast happen daily around here. They are packed with loads of nutrients, vitamins, and heart-healthy fats.
Servings: 4 Servings | Calories: 320kcal
- 2 avocados
- 4 eggs
- salt and pepper to taste
- 2 slices bacon, cooked crisp and crumbled
- 1 tablespoon green onions, chopped
With a knife, cut avocados lengthwise into halves and remove the pit.
If needed, slightly hollow out the avocados to make room for the eggs.
Arrange avocados in a single layer on a baking dish.
Break an egg into each avocado half and season with salt and pepper to taste.
Bake in a 425 F oven for about 10 to 15 minutes or until eggs are cooked to your liking.
Remove from oven and garnish with bacon and green onions.
Serving: 156g | Calories: 320kcal | Carbohydrates: 9.2g | Protein: 11g | Fat: 27.9g | Saturated Fat: 6.8g | Cholesterol: 174mg
| Sodium: 361mg | Potassium: 604mg | Fiber: 6.8g | Sugar: 0.9g | Vitamin A: 400IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1.6mg
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