Bacon and Egg Cups with Guac-Kale-Mole Recipe


For the Bacon and Egg Cups

  • 6 strips of thick-cut bacon
  • 6 large eggs
  • Salt and pepper to taste
  • Nonstick cooking spray

For the Guac-Kale-Mole

  • 2 ripe avocados, pitted and scooped
  • 1/4 cup finely chopped kale
  • 3-4 tablespoons chopped cilantro
  • 3 cloves garlic, minced
  • Juice of 1/2 lime
  • Salt and pepper to taste


1. Preheat the oven: Preheat your oven to 400°F (200°C).

2. Cook the bacon: Line a baking sheet with parchment paper or foil. Arrange the bacon on the sheet and bake for 15-20 minutes, or until crispy. Let cool slightly on a paper towel-lined plate.

3. Prepare the muffin tin: Grease a 6-cup muffin tin generously with nonstick cooking spray.

4. Shape the bacon cups: Once cooled enough to handle, carefully coil each bacon strip into a spiral and place it into a muffin cup. Press gently to form a cup shape.

5. Add the eggs: Crack one egg into each bacon cup. Season the eggs with salt and pepper. Lightly spray the tops of the eggs with nonstick cooking spray to prevent sticking.

6. Bake the egg cups: Place the muffin tin in the preheated oven and bake for 9-10 minutes, or until the egg whites are set and the yolks have reached your desired doneness.

7. Make the Guac-Kale-Mole: While the eggs are baking, mash the avocados in a medium bowl. Add the finely chopped kale, cilantro, garlic, lime juice, salt, and pepper. Mix well and adjust seasonings to taste.

8. Assemble: Carefully remove the bacon and egg cups from the muffin tin using a knife or spatula. Top each cup with a generous dollop of the Guac-Kale-Mole.


Customize the doneness: Adjust the egg baking time to your liking from runny yolk to fully set.

Add spice: If you like a little heat, add some chopped jalapeño or a pinch of red pepper flakes to the Guac-Kale-Mole.

Make it ahead: You can bake the bacon and make the Guac-Kale-Mole ahead of time and store in the refrigerator. Assemble and bake the egg cups just before serving.


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