Ingredients:

• 6 large eggs
• 2 ripe avocados, halved and pitted
• 6 slices of bacon, cooked and crumbled
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• Chopped fresh chives for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone muffin cups to prevent sticking.

2. Slice a small portion off the bottom of each avocado half to create a stable base. Then, scoop out a bit of the flesh to make room for the eggs.

3. Place each avocado half in a muffin cup, making sure they are stable.

4. In a separate bowl, crack the eggs and gently place the yolks in the avocado halves. Add a little egg white to fill the hollow space.

5. Season the eggs with salt and pepper to taste. You can also sprinkle a bit of crumbled bacon on top of each egg.

6. Bake the avocado and egg muffins in the preheated oven for about 12-15 minutes, or until the egg whites are set to your desired level of doneness. If you like your yolks runny, be cautious not to overcook.

7. If desired, sprinkle a bit of shredded cheddar cheese on top of each muffin during the last 2-3 minutes of baking to melt the cheese.

8. Remove the muffins from the oven and garnish with chopped chives (optional).

9. Serve your Keto Avocado and Bacon Egg Muffins hot, and enjoy!

These muffins are a delicious and low-carb breakfast option, combining the creaminess of avocado with the savory goodness of bacon and eggs.