Gluten-Free Bacon and Avocado Egg Cups

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.

Prep: 10 min Cook: 18 min Total: 28 min Serves: 4

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 October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Bacon and Avocado Egg Cups: When preparing this breakfast recipe, bacon is usually gluten-free, but flavored or precooked bacon can include seasonings, so choose bacon labeled gluten-free and cook it in a pan not shared with breaded foods. Pre-shredded cheddar or Monterey Jack is lower-risk but worth a label check.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for milk or unsweetened almond milk. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

4 slices bacon, cooked and crumbled
1 medium avocado, diced
8 large eggs
2 tbsp milk or unsweetened almond milk Shop
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)

200

Calories

12g

Protein

Carbs

16g

Fat

Fiber

390mg

Sodium

Tips & Notes

Cook the bacon until fully crisp before crumbling. It softens a little in the egg as the cups bake. Choose bacon labeled gluten-free.
Toss the diced avocado with a little lemon juice so it stays green in the oven.
Fill the cups only three-quarters full, as step 4 says. The eggs puff while baking and settle as they cool.

Common questions

What cross-contamination risk is specific to Gluten-Free Bacon and Avocado Egg Cups?

Check bacon, cooked and crumbled, avocado, diced, eggs before they go into Gluten-Free Bacon and Avocado Egg Cups. Bacon is usually gluten-free, but flavored or precooked bacon can include seasonings, so choose bacon labeled gluten-free and cook it in a pan not shared with breaded foods. Pre-shredded cheddar or Monterey Jack is lower-risk but worth a label check.

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