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Avocado Scrambled Eggs

Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings


  • 8 large eggs
  • 1/2 cup 2% 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


  • 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.
Nutrition Facts
1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

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Average Rating:
  • joyfulcooking
    Sep 4, 2010

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

  • flaketown
    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.