Keto Avocado and Bacon Egg Cups

Preheat your oven to 375°F (190°C).

Cut the avocados in half and carefully remove the pits. If needed, you can scoop out a small portion of the flesh to create a larger well for the egg. Place the avocado halves in a baking dish to keep them stable.

Carefully wrap one slice of bacon around the outside of each avocado half, creating a "cup" with the bacon. Make sure the bacon is snugly wrapped but not too tight.

Gently crack one egg into the centre of each avocado half, over the bacon. If you're concerned about the yolks spilling, you can first crack the eggs into a small bowl and then pour them into the avocado halves. Season each egg with a pinch of salt and pepper.

Place the baking dish with the avocado and egg cups into the preheated oven. Bake for 20-25 minutes, or until the egg whites are set, but the yolks are still slightly runny if you prefer them that way. If you like your yolks more well-done, you can bake for an additional 5 minutes.

Carefully remove the avocado and bacon egg cups from the oven using oven mitts or a kitchen towel. Let them cool for a minute or two.

Garnish your Keto Avocado and Bacon Egg Cups with your choice of toppings, such as shredded cheese, chopped chives, or a drizzle of hot sauce.

Serve immediately while they are still warm. The creamy avocado, crispy bacon, and perfectly baked egg make for a delicious keto-friendly breakfast or brunch option.