Stuffed Avocado Breakfast Cups

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Jenn - Mother Thyme


  • 2 ripe avocados
  • 1 lime or lemon
  • 1/4 cup diced white onion
  • 4 large Eggland's Best eggs
  • 3 slices cooked bacon crumbled
  • 1/2 teaspoon fresh chives chopped or freeze-dried
  • Salt and pepper


  1. Cut avocados in half lengthwise.
  2. Remove pit and skin.
  3. Remove some of the flesh from the center of the avocado to create a well.
  4. Rub lime or lemon juice on avocado to prevent browning.
  5. Season flesh with a pinch of salt and pepper and set aside.
  6. Heat a medium skillet over medium heat.
  7. Add onions and cook for 5-7 minutes until slightly tender.
  8. While onions are cooking whisk eggs in a small bowl until frothy.
  9. Once onions are cooked pour in egg mixture and add bacon and 1/4 teaspoon of chives.
  10. Cook eggs, stirring occasionally until just cooked and scrambled. Don't overcook so they get rubbery.
  11. Remove from heat and season with a pinch of salt and pepper to taste.
  12. Divide cooked egg mixture into avocado cups.
  13. Sprinkle with remaining chives and a pinch of salt and pepper and serve immediately.