• 4 ripe avocados
  • 8 large eggs
  • 4 pieces sugar free bacon
  • 1 teaspoon each salt, pepper


Preheat oven to 425°F. Partially cook bacon and crumble.  Cut avocados in half lengthwise, leaving the skins on, and remove pits. Scoop out a little of the avocado to create a deeper well for the egg. Balance each avocado half in a muffin pan cup or baking dish.  Crack 1 egg into each avocado half. Sprinkle with salt, pepper.  Evenly distribute crumbled partially cooked bacon.  Bake 15 minutes for soft-set eggs or 20 minutes for hard-cooked eggs.