These warm breakfast cups use halved avocados as a base for baked eggs, topped with melted cheddar and crumbled bacon. They have a rich, buttery texture and a savory flavor profile as a flour-free breakfast dish that can be customized with different cheeses or meats for a morning meal.

About This Recipe

To prepare the cups, a small amount of the avocado center is scooped out to ensure the egg sits securely within the fruit without overflowing during the baking process. Placing the halves on a lined baking sheet provides stability while they cook at a high temperature to set the egg whites. It is important to monitor the oven time closely to achieve the preferred yolk consistency, as the avocado flesh becomes softer and creamier the longer it is heated.

The flavor relies on the combination of the mild avocado and the saltiness of the bacon and cheddar cheese toppings. The eggs provide the main structure of the filling, while the fresh chives added after baking offer a light onion note that cuts through the richness of the fats. Because the avocado skin remains intact, it serves as a natural container that holds the ingredients together, making the dish easy to handle and serve directly from the oven.

These breakfast cups suit a quick meal or a brunch gathering. It’s easy to customize the toppings by adding red pepper flakes for heat or swapping the bacon for smoked salmon after the eggs have finished cooking. They are best served warm, allowing the contrast between the firm egg white and the softened avocado to be enjoyed immediately.

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Why You’ll Love This Recipe

• High in protein and healthy fats
• Quick and easy with minimal cleanup
• Customizable with different toppings
• Naturally gluten-free and keto-friendly
• Perfect for breakfast, brunch, or meal prep

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What You’ll Need for This Keto Avocado & Egg Breakfast Cups

• 2 ripe avocados, halved and pitted
• 4 large eggs
• 1/2 cup shredded cheddar cheese (or mozzarella)
• 2 slices cooked bacon, crumbled
• 1 tbsp fresh chives, chopped
• Salt and pepper, to taste

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Step-by-Step Preparation

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Scoop a little avocado flesh from the center to make room for the egg. Place avocado halves on the baking sheet.
3. Crack one egg into each avocado half. Season with salt and pepper.
4. Top with shredded cheese and crumbled bacon.
5. Bake for 12–15 minutes, until egg whites are set but yolks remain slightly runny (or longer for firmer yolks).
6. Remove from oven, sprinkle with chives, and serve warm.

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FAQ

• Can I make these ahead of time?
  They’re best served fresh, but you can prep the avocados and toppings in advance.
• What if my eggs overflow?
  Scoop out enough avocado flesh so the egg sits snugly. You can also use medium eggs instead of large.
• Can I use other toppings?
  Yes! Try diced ham, sausage, jalapeños, or different cheeses.
• Do I need to peel the avocado?
  No—the peel holds everything in place while baking. Just scoop the flesh out when eating.

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Variations & Substitutions

• Swap cheddar for pepper jack for extra spice
• Add hot sauce or sriracha for a kick
• Use turkey bacon or omit bacon for a lighter option
• Sprinkle with everything bagel seasoning before baking

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Serving Suggestions

• Pair with a fresh side salad for brunch
• Serve with keto coffee for a filling breakfast
• Add a slice of smoked salmon on top for a gourmet touch

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Scrambled Eggs with Cheese & Avocado
• Creamy Mushroom & Herb Scramble

New keto recipes are added every week — check back often for more low-carb inspiration!