Bacon Avocado Egg Cups

Bacon + Avocado is one of my favorite combinations, especially in salads, sandwiches and burgers. So for my next breakfast cup idea, I decided to try making bacon avocado cups. This may be my favorite combination yet.

Creamy avocado, plus crispy smokey bacon. *Sigh*

These cups are a little more delicate than the previous breakfast cups I’ve made. Because the avocado is soft, it might fall out of the bottom if jostled too much. The egg does hold it together, but not as well as some of the other cups,so I wouldn’t take these on the go. They are better eaten with a fork or spoon.

I think these make a very colorful brunch item, perfect for a potluck. And they are just as easy to make as the previous breakfast cups I’ve made.

Print Recipe

Bacon Avocado Egg Cups

Yield: 4

Ingredients:

2 ripe avocados
4 eggs
4 strips of bacon (to save cooking time and for crunchier bacon, you can use precooked bacon like the one at Costco or cook the raw bacon for a few minutes in the microwave (about 50% done) prior to wrapping)

Directions:

1. Preheat oven to 375F. Grease muffin pan. Slice avocados in half. Take one half, remove pit, the slice off a small portion of the bottom so that the avocado has a flat edge. Careful not to cut too much as you don't want to cut too deep into the hollowed surface created by the pit. You want there to be an indented round surface in the avocado but you don't want there to be a hole through the bottom as the egg will fall out. Place each cut half (that has hollowed center) into the muffin pan. For the remaining small scraps, you can eat or use for something else.
2. Wrap a strip of bacon around the exterior of the avocado. Break an egg into the center, so that the egg yolk sits in the avocado middle where the pit once was. Bake for about 12-17 minutes, until egg white is fully cooked. Gently remove cups from muffin pan with a large spoon, lifting from the bottom of the cups. Serve while warm.