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–+ servings

Avocado-Bacon Egg Cups

Picture silky avocado halves hugged by smoky bacon, each cradling a just-set egg yolk that oozes into every bite.
Print Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 2 servings
Calories: 225kcal

Ingredients

  • 1 large ripe but firm Haas avocado sub: 2 small avocados or hollowed zucchini boats
  • 2 large eggs sub: egg whites or liquid egg for lower fat
  • 2 bacon strips cooked crisp; sub: turkey bacon, chorizo crumbles, or veggie bacon
  • 2 tbsp shredded queso Chihuahua or cheddar sub: pepper jack, cotija, or dairy-free shreds
  • Sea salt & cracked pepper pinch each; sub: Tajín or chipotle powder for extra heat
  • 1 tbsp fresh cilantro chopped; sub: green onion tops or parsley
  • Optional garnish: hot-sauce drizzle pico de gallo, or lime wedge

Instructions

  • Pre-heat: Air fryer to 375°F for 3 min, or oven to 400°F with a lined sheet pan.
  • Prep the avocados: Halve lengthwise and remove the pit. Scoop out 1–2 teaspoons of flesh from each cavity so the egg will fit. Season lightly.
  • Assemble: Crumble a little bacon into each cavity. Crack an egg into a small cup, then gently slide it into the avocado well. Sprinkle cheese on top.
  • Cook: Air fryer, 8–10 min until whites are set and yolks are slightly runny. Oven, bake 12–14 min.
  • Finish & serve: Rest 1 minute, top with cilantro, a shake of hot sauce, or pico.

Nutrition

Serving: 1serving | Calories: 225kcal | Protein: 9g | Fat: 19g | Fiber: 5g
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