Avocado, Bacon And Egg Breakfast Bowls With Sharp Cheddar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Pork · gluten-free, keto, low-carb, high-protein

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Ingredients

• 6 slices thick-cut bacon
• 6 eggs
• 1, diced avocado
• 2 oz, shredded sharp cheddar
• 1 1/2 tbsp unsalted butter
• 1/2 cup, halved cherry tomatoes
• 2, sliced scallions
• 1, juiced lime
• for serving hot sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Lay the bacon on a foil-lined sheet pan and bake at 400F for 15 to 18 minutes, until it is uniformly crisp and the fat has turned clear. Drain it on paper towels.
2. Whisk the eggs with the salt and pepper. Melt the butter in a nonstick skillet over medium-low, add the eggs, and push them slowly around the pan for 4 minutes until they form soft folds and are still slightly wet.
3. Toss the diced avocado with the lime juice and a pinch of salt so it holds its color.
4. Divide the eggs among four bowls, top with the cheddar while they are hot enough to melt it, then add the avocado and tomatoes.
5. Break three slices of bacon over each bowl, scatter the scallions and pass the hot sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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