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Avocado and Turkey Bacon Breakfast Cups

Avocado and Turkey Bacon Breakfast Cups

Breakfast
Prep Time
15min
Cook Time
15min
Servings
4
Calories
444
Chef's Note

For a time-saving tip, you can partially cook the turkey bacon and prep the vegetables the night before. Store them separately in the refrigerator, then assemble and bake in the morning. These cups also freeze well for up to a month - just reheat in the microwave for a quick breakfast on busy mornings.

Tags
breakfast
low-carb
high-protein
turkey
avocado
eggs
quick
meal prep
weekday
savory
Ingredients

  • 12 slices turkey bacon

  • 2 large avocado

  • 8 large eggs

  • 1 cup cherry tomatoes

  • 2 cups spinach

  • 1/2 cup cheddar cheese

  • 3 stalks green onions

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil

  • 8 slices whole grain bread

  • 2 cups mixed berries

  • 2 tablespoons honey

Instructions
  • 1

    Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with 1 tablespoon of olive oil.

  • 2

    Cook 12 slices of turkey bacon in a skillet over medium heat until just starting to crisp but still pliable, about 3-4 minutes. Remove from heat and let cool slightly.

  • 3

    Line each muffin cup with 1 slice of turkey bacon, creating a cup shape by pressing it against the sides.

  • 4

    Dice 2 large avocados and divide evenly among the bacon cups.

  • 5

    Slice 1 cup of cherry tomatoes in half and chop 2 cups of spinach. Mix together and distribute evenly over the avocado layer.

  • 6

    In a medium bowl, whisk together 8 large eggs, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 7

    Pour the egg mixture evenly into each bacon cup, filling about 3/4 full.

  • 8

    Sprinkle 1/2 cup of shredded cheddar cheese on top of the egg mixture.

  • 9

    Finely chop 3 stalks of green onions and sprinkle over the cheese.

  • 10

    Bake for 15-18 minutes until eggs are set and bacon is crispy around the edges.

  • 11

    While the cups are baking, toast 8 slices of whole grain bread.

  • 12

    Serve 3 breakfast cups per person with 2 slices of toast, 1/2 cup of mixed berries, and 1/2 tablespoon of honey drizzled over the berries.

Nutrition Information (per serving)
444
Calories
35g
Protein
48g
Carbs
13g
Fat
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