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Avocado Scrambled Eggs Recipe

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Bacon and avocado blend nicely in these easy eggs from Sundra Lewis of Bogalusa, Louisiana. "While great for breakfast, I prefer to whip them together after a church meeting or football game...or anytime friends drop by for coffee and a bite to eat," she notes.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium ripe avocado, peeled and cubed
  • 2 tablespoons butter
  • 6 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (1 each) equals 233 calories, 19 g fat (7 g saturated fat), 302 mg cholesterol, 434 mg sodium, 4 g carbohydrate, 1 g fiber, 12 g protein.


  1. In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon. Yield: 6 servings.
Originally published as Avocado Scrambled Eggs in Quick Cooking May/June 1999, p12

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Reviewed Sep. 4, 2010

"very tasty and for the person who says it doesn't add anything i thought it was excellent!"

Reviewed Jul. 11, 2010

"My husband and I liked this recipe. I used skim milk and Oscar Mayer ready to eat bacon strips to save time. I thought the salt was too much with the bacon but my husband added more citing that something (spice) was missing. Overall, the avocado did not add anything to the dish as far as flavor or texture so I would say add it only if you wish for the nutritional benefit. Should I make it again, I would add cheese to give it more flavor."

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