Gluten-Free Bacon and Avocado Egg Cups
By the Gluten Free Recipes team ·
Savory and satisfying, these gluten-free egg cups are packed with crispy bacon and creamy avocado for a perfect grab-and-go breakfast. Each bite offers a delightful contrast of textures and rich, comforting flavors.
At a glance: This easy breakfast recipe yields 4 servings in about 28 minutes (10 min prep, 18 min cook). It uses 7 ingredients — including bacon, avocado, eggs — and walks through 6 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Bacon and Avocado Egg Cups: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Bacon and Avocado Egg Cups: This recipe is naturally gluten-free, relying on whole food ingredients. Always ensure any added ingredients like cheese are certified gluten-free.
Ingredients
- 4 slices bacon, cooked and crumbled
- 1 medium avocado, diced
- 8 large eggs
- 2 tbsp milk or unsweetened almond milk
- 0.25 tsp salt
- 0.125 tsp black pepper
- optional shredded cheese (cheddar, Monterey Jack)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. This will prevent the egg cups from sticking and ensure easy removal after baking.
- 2
Divide the crumbled bacon and diced avocado evenly among the prepared muffin cups. Ensure each cup has a good distribution of these flavorful ingredients.
- 3
In a medium bowl, whisk together the 8 large eggs, 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and slightly frothy. This mixture forms the base of your egg cups.
- 4
Carefully pour the egg mixture over the bacon and avocado in each muffin cup, filling them about three-quarters full. If using, sprinkle a small amount of shredded cheese on top of each cup.
- 5
Bake for approximately 18-20 minutes, or until the eggs are set and the edges are lightly golden brown. The centers should no longer be jiggly when gently shaken.
- 6
Let the egg cups cool in the muffin tin for about 5 minutes before carefully removing them. Serve warm for the best texture and flavor, or store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
- Mash avocado immediately after cutting to slow browning; a squeeze of lemon or lime juice helps further.
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