Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned Avocado and Bacon Egg Cups recipe.
Avocado and Bacon Egg Cups
Ingredients
- 2 avocados, halved and pitted
- 4 large eggs
- 4 slices of bacon
- Salt and pepper to taste
Directions
- Preheat Oven:
• Preheat your oven to 375°F (190°C). - Prepare Avocado Halves:
• Scoop out a small portion of the avocado flesh to create a well for the egg. Place the avocado halves in a baking dish to keep them stable. - Wrap with Bacon:
• Wrap a slice of bacon around the outside of each avocado half, securing it in place. - Crack Eggs:
• Carefully crack an egg into each avocado well. If the eggs are large and there’s excess, you can remove a little bit of the egg white. - Season:
• Sprinkle salt and pepper over the eggs to taste. - Bake:
• Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the eggs are cooked to your liking and the bacon is crispy. - Garnish and Serve:
• Remove from the oven and let it cool for a few minutes.
• Garnish with chopped chives or parsley if desired.
Makes 4 Serving
Based on Brands and ingredients we use
Per Serving = 79% Fat | 2% Carbs | 19% Protein
