Start your day with these tasty Stuffed Avocado Breakfast Cups filled with scrambled eggs, crumbled bacon and chives.
This post is has been sponsored by Eggland’s Best
The combination of eggs, bacon and avocado is certainly a breakfast favorite! Often when I make scrambled eggs I’ll add some diced avocados and crumbled bacon on top as well. It’s so good! Another variation are my Egg, Caramelized Onion and Avocado Breakfast Tacos. They are yum-e! There are so many variations you can make with just eggs, bacon and avocado and 3 staple ingredients I ALWAYS have on hand!
That’s actually how I came up with these Stuffed Avocado Breakfast Cups. These tasty little cups are simple, delicious and filling. Simply cut the avocado in half, remove the pit and skin. Scoop out a little of the flesh to make a well in the center. That’s where all the yummy filling will go. So easy. I like to rub a little lime or lemon juice on the avocados as well to prevent them from browning quickly. Once my cups are ready to go it’s time to scramble some eggs and assemble these cups.
What I love about these is they’re totally customizable. I keep it simple with just eggs, a little diced onion, bacon and chives. You could also add in a little cheese in the eggs or on top as well. That’s how Mr. Mother Thyme likes it. For the most part I still skip the cheese. Don’t get me wrong I love cheese and dairy and do consume it but just on a very limited basis. I don’t even use any milk in my scrambled eggs. I used to but I don’t anymore and I don’t even miss it or even notice there’s no milk in the scrambled eggs.
My family eats A LOT of eggs. My kiddos love scrambled eggs so I go through a few dozen each week. Along with eggs for breakfast I always hard boil a half a dozen eggs each week to use in salads, egg salad or just to grab and eat for a quick little boost with a little salt and pepper on top. Eggland’s Best Eggs has been my go-to brand for eggs for many years. Eggland’s Best is the number 1 branded egg in the United States.
Eggland’s Best (EB) eggs are an excellent source of:
- Vitamin D
- EB eggs has SIX times more Vitamin D
- EB eggs has more than double the omega-3
- EB eggs have 25% less saturated fat than ordinary eggs
- EB eggs has 10 times more Vitamin E
Independent testing has also confirmed that Eggland’s Best eggs star fresher longer than ordinary eggs! You can learn more about EB eggs superior nutrition HERE.
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Click HERE for more information, how to to enter and official rules!
I’ve had the pleasure to work with Eggland’s Best for many years and I’m thrilled to offer a $25.00 virtual Visa Gift Card + a coupon valid for a free dozen Eggland’s Best eggs to one lucky Mother Thyme reader from Eggland’s Best! This giveaway is for U.S. citizens only. To enter simply use the form below. Giveaway ends at 11:59pm EST on November 6th. One will be chosen at random. Good luck!
- 2 ripe avocados
- 1 lime or lemon
- ¼ cup diced white onion
- 4 large Eggland's Best eggs
- 3 slices cooked bacon, crumbled
- ½ teaspoon fresh chives chopped or freeze-dried
- Salt and pepper
- Cut avocados in half lengthwise.
- Remove pit and skin.
- Remove some of the flesh from the center of the avocado to create a well.
- Rub lime or lemon juice on avocado to prevent browning.
- Season flesh with a pinch of salt and pepper and set aside.
- Heat a medium skillet over medium heat.
- Add onions and cook for 5-7 minutes until slightly tender.
- While onions are cooking whisk eggs in a small bowl until frothy.
- Once onions are cooked pour in egg mixture and add bacon and ¼ teaspoon of chives.
- Cook eggs, stirring occasionally until just cooked and scrambled. Don't overcook so they get rubbery.
- Remove from heat and season with a pinch of salt and pepper to taste.
- Divide cooked egg mixture into avocado cups.
- Sprinkle with remaining chives and a pinch of salt and pepper and serve immediately.
Disclosure: This post has been sponsored by Eggland’s Best. All thought and reviews are my own.