Bacon-Wrapped Avocado Egg Cups: The Ultimate Low-Carb Breakfast

Hey there, food lovers! Jason Griffith here from ChefManiac. If you are looking for a breakfast that feels like a Five-Star brunch but requires minimal effort, you’ve landed in the right place.

We all know that breakfast is the most important meal of the day, but let’s be honest—sometimes a bowl of cereal just doesn’t cut it. When I want something that is high in protein, rich in healthy fats, and tastes like pure indulgence, I turn to these Bacon-Wrapped Avocado Egg Cups.

Why I Love This Recipe

There is something magical that happens when you bake an avocado. It transforms from a firm fruit into a buttery, creamy vessel that holds a perfectly set egg. But the real game-changer? The bacon. By wrapping the avocado in salty, smoky bacon, you create a natural “bowl” that crisps up in the oven while infusing the avocado with flavor.

This recipe is a staple in my house because it’s naturally keto-friendly and gluten-free. It’s much more satisfying than this 3-ingredient egg wrap when I have a few extra minutes to spare, yet it feels just as effortless as this one-pan breakfast bake. Plus, it looks absolutely stunning on a plate!

Ingredients You’ll Need

To get started, you only need a handful of high-quality ingredients. Since this recipe is so simple, the quality of your produce really shines through.

• 2 Ripe Avocados: Look for ones that give slightly when pressed but aren’t mushy.
• 4 Large Eggs: Fresh, farm-raised eggs provide the best golden yolks.
• 8 Slices of Bacon: I prefer standard cut over thick-cut here so it crisps up at the same rate the egg cooks.
• Salt and Black Pepper: To taste.
• Garnish: Fresh chives or parsley add a pop of color and freshness.

Swaps and Notes

• The Bacon: If you want to lean into a lighter profile, you can use turkey bacon, though you may need a toothpick to secure it as it has less natural fat to “stick” to the avocado.
• The Spice: Love heat? Sprinkle some red pepper flakes or a dash of hot sauce on top before serving.
• The Cheese: A sprinkle of sharp cheddar or feta during the last 2 minutes of baking is never a bad idea.
• The Size: If your avocados are small, use medium eggs to prevent overflow.

Step-by-Step Instructions

1. Prep the Oven: Preheat your oven to 400°F (200°C). This high heat is essential for getting that bacon crispy without overcooking the egg yolk into oblivion.
2. Prepare the Avocados: Slice the avocados in half lengthwise and remove the pits. Use a spoon to scoop out about one tablespoon of flesh from the center of each half. This creates a larger “well” for the egg to sit in.
3. The Bacon Wrap: Take two slices of bacon per avocado half. Wrap them crosswise around the avocado. Pro-tip: Ensure the ends (the seams) are tucked underneath the avocado. The weight of the fruit will keep the bacon in place as it shrinks and crisps.
4. Positioning: Place the wrapped halves into an oven-safe baking dish or on a rimmed baking sheet. If they seem tippy, you can create small “nests” out of crumpled aluminum foil to keep them upright.
5. Add the Eggs: Gently crack one egg into each avocado hollow. It’s okay if a little bit of the white spills over—it just adds to the rustic look!
6. Season: Sprinkle generously with salt and freshly cracked black pepper.
7. Bake: Slide them into the oven for 15-20 minutes.
   • 15 minutes will give you a beautiful, runny yolk.
   • 20 minutes will result in a firm, fully set yolk.
8. Finish and Serve: Remove from the oven, garnish with your fresh herbs, and serve immediately.

Tips for Success

• Room Temperature Eggs: Using eggs that aren’t ice-cold helps them cook more evenly with the avocado.
• The Pit Trick: Don’t throw away the scooped-out avocado! Mash it up with some lime juice and save it for a quick snack later.
• Don’t Over-Scoop: Leave enough avocado walls so that the fruit maintains its structure while baking.

Serving Suggestions and Pairings

These egg cups are quite filling on their own, but they pair beautifully with other breakfast favorites. If you are hosting a weekend brunch, I highly recommend serving these alongside the viral cottage cheese pancake for a high-protein feast.

If you’re moving into a late-morning “brunch” territory, why not pair this savory dish with a classic margarita? The acidity of the lime cuts through the richness of the bacon and avocado perfectly.

Nutritional Information (Per Serving)

• Calories: 380 kcal
• Protein: 14g
• Net Carbs: 4g
• Fat: 32g
• Fiber: 9g

Storage and Leftover Tips

While these are best served fresh (nobody likes a brown avocado!), you can store leftovers in an airtight container in the fridge for up to 24 hours. To reheat, place them back in the oven or an air fryer at 350°F for about 5 minutes. Avoid the microwave, as it will turn the avocado rubbery and the egg rubbery!

More Recipes You Will Love

If you enjoyed this one-pan wonder, you should definitely check out these other favorites from the ChefManiac kitchen:

• This Mexican Chicken and Rice Casserole
• This One-Pan Breakfast Bake
• The Viral Cottage Cheese Pancakes

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Final Thoughts

I hope you give these Bacon-Wrapped Avocado Egg Cups a try! They are the perfect solution for those mornings when you want to feel fancy without spending hours in the kitchen.

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered right to your feed.

Happy cooking! — Jason Griffith