Bacon Avocado Egg Cups
Bacon Avocado Egg Cups is a gluten free, dairy free, and primal recipe with 4 servings. One portion of this dish contains about 8g of protein, 19g of fat, and a total of 224 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.
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.