Avocado And Bacon Stuffed Omelet – Keto Breakfast
No matter how busy life gets, never skip your breakfast!” This is something my mom still tells me every time we see each other.
And this avocado and bacon stuffed omelet is my answer to fueling up fast without compromising flavor or health. It’s gluten-free, dairy-free, and keto-friendly, yet never feels like a “diet” meal.
What Makes This Omelet Special?
It is how it balances simplicity and indulgence. The avocado adds richness without dairy, and the bacon gives it a salty crunch.
I’ve always loved omelets for their versatility, but when my family shifted to a keto lifestyle, I needed recipes that kept carbs low and satisfaction high.
It has become a weekend staple, but it’s easy enough for weekdays. My kids even request it; winning over picky eaters is no small feat.
This version, stuffed with creamy avocado and crispy bacon, hits every craving.
Plus, it’s ready in 15 minutes.
For anyone avoiding gluten or dairy, this recipe proves restrictions don’t mean missing out. It’s hearty enough to keep you full for hours, thanks to the healthy fats and protein. It just tastes like comfort.
Ingredients
4 large eggs pasture-raised preferred
1 medium Hass avocado about ½ cup mashed
4 strips thick-cut sugar-free bacon
1 tbsp coconut oil or ghee for non-dairy-free
¼ tsp salt adjust to taste
Freshly cracked black pepper
Pinch of chili flakes optional, for heat
Instructions
Heat a nonstick skillet over medium heat. Add bacon strips and cook for 4–5 minutes per side until crispy. Transfer to a paper towel-lined plate. Once cooled, crumble into small pieces.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash roughly with a fork, leaving some chunks for texture. Set aside.
In a medium bowl, crack the eggs and add salt and pepper. Whisk vigorously for 30 seconds until fully blended and slightly frothy.
Wipe the skillet clean of bacon grease and return to medium-low heat. Add coconut oil and let it melt, swirling to coat the pan.
Pour in the whisked eggs, tilting the pan to spread them evenly. Let cook undisturbed for 1–2 minutes until edges set and the center is slightly jiggly.
Spoon the mashed avocado evenly over one half of the omelet. Sprinkle crumbled bacon on top.
Using a silicone spatula, gently lift the unfilled half and fold it over the stuffed side. Press lightly to seal.
Cook for another 30 seconds to warm the filling. Slide onto a plate, garnish with chili flakes (if using), and cut into portions. Serve immediately.
FAQs
Can I use olive oil instead of coconut oil?
Yes! I’ve done it. Just keep the heat medium to avoid bitterness. Coconut oil adds a subtle sweetness, though.
My omelette sticks to the pan. Help!
Two fixes:
Ensure your skillet is nonstick and properly heated before adding eggs.
A tiny extra spoon of oil. I rub it with a paper towel to even coat it.
What’s a vegetarian version?
Skip the bacon and add sauteed mushrooms or smoked tofu. I add a pinch of smoked paprika to mimic bacon’s depth.
Related Keto Recipes You’ll Also Enjoy
Finally, If you loved this recipe, you might also want to try:
Each one is low in carbs, big on flavor, and perfect for a ketogenic lifestyle.
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