Bacon and Egg Lettuce Cups

These lettuce cups pack crisp bacon, creamy soft scrambled eggs, and cool avocado into fresh butter lettuce leaves for a quick, satisfying meal. They are rich and savory, with a bright pop of chives and a clean crunch from the lettuce.

Nutrition · per serving

447kcal

21gProtein

7gCarbs

38gFat

5gFiber

2 servings

Ingredients

8 items

Lettuce cups

butter lettuce leaves8 large leaves (about 120 g)

avocado1 medium (about 150 g flesh), sliced

Egg filling

eggs4 large

cream cheese40 g

chives10 g, finely sliced

fine salt1/4 tsp

black pepper1/8 tsp

Bacon

streaky bacon100 g

Tips

•For the best texture, keep the eggs softly scrambled rather than dry; overcooked eggs will make the lettuce cups watery.
•If your avocado is very large, use only enough slices to fill the cups neatly so they are easy to pick up.
•These are best eaten fresh, but you can prep the lettuce, chives, and egg mixture a few hours ahead for even faster assembly.
•For extra richness, spread a very thin layer of cream cheese directly onto the lettuce leaves before filling.

Steps

1
Separate, wash, and thoroughly dry the butter lettuce leaves so they stay crisp. Slice the avocado and finely slice the chives. In a bowl, whisk the eggs with the cream cheese, salt, and black pepper until mostly smooth; a few tiny cream cheese bits are fine and will melt into the eggs.
8 large leaves (about 120 g) butter lettuce leaves1 medium (about 150 g flesh), sliced avocado10 g, finely sliced chives4 large eggs40 g cream cheese1/4 tsp fine salt1/8 tsp black pepper
2
Place the bacon in a cold nonstick frying pan in a single layer, then set over medium heat. Starting in a cold pan helps the fat render evenly. Fry for 4-6 minutes, turning once or twice, until deeply golden and crisp.
100 g streaky bacon
3
Transfer the bacon to a plate lined with paper towel to drain for 1 minute. Pour off all but about 1 tsp of bacon fat from the pan.
100 g streaky bacon
4
Reduce the heat to low. Pour the egg mixture into the pan and cook gently, stirring slowly with a spatula, for 2-3 minutes until softly scrambled and just set. Take the pan off the heat while the eggs still look slightly glossy; they will finish from residual heat. Fold in most of the chives, reserving a little for garnish.
4 large eggs40 g cream cheese10 g, finely sliced chives1/4 tsp fine salt1/8 tsp black pepper
5
Arrange the butter lettuce leaves on plates. Divide the avocado slices among the leaves, then spoon in the scrambled eggs. Break or fold the bacon into shorter pieces and tuck it into each cup.
8 large leaves (about 120 g) butter lettuce leaves1 medium (about 150 g flesh), sliced avocado100 g streaky bacon4 large eggs
6
Scatter over the reserved chives and serve immediately while the bacon is crisp and the eggs are warm.
10 g, finely sliced chives

Origin & History

Lettuce cups are a modern American low-carb adaptation of wrap and brunch dishes, designed to keep familiar flavors while replacing bread or tortillas. The combination of bacon, eggs, avocado, and creamy cheese draws from classic American breakfast staples and contemporary keto-style cooking.

american keto bacon egg lettuce-cups breakfast quick

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Steps

Separate, wash, and thoroughly dry the butter lettuce leaves so they stay crisp. Slice the avocado and finely slice the chives. In a bowl, whisk the eggs with the cream cheese, salt, and black pepper until mostly smooth; a few tiny cream cheese bits are fine and will melt into the eggs.

8 large leaves (about 120 g) butter lettuce leaves1 medium (about 150 g flesh), sliced avocado10 g, finely sliced chives4 large eggs40 g cream cheese1/4 tsp fine salt1/8 tsp black pepper

Place the bacon in a cold nonstick frying pan in a single layer, then set over medium heat. Starting in a cold pan helps the fat render evenly. Fry for 4-6 minutes, turning once or twice, until deeply golden and crisp.

100 g streaky bacon

Transfer the bacon to a plate lined with paper towel to drain for 1 minute. Pour off all but about 1 tsp of bacon fat from the pan.

100 g streaky bacon

Reduce the heat to low. Pour the egg mixture into the pan and cook gently, stirring slowly with a spatula, for 2-3 minutes until softly scrambled and just set. Take the pan off the heat while the eggs still look slightly glossy; they will finish from residual heat. Fold in most of the chives, reserving a little for garnish.

4 large eggs40 g cream cheese10 g, finely sliced chives1/4 tsp fine salt1/8 tsp black pepper

Arrange the butter lettuce leaves on plates. Divide the avocado slices among the leaves, then spoon in the scrambled eggs. Break or fold the bacon into shorter pieces and tuck it into each cup.

8 large leaves (about 120 g) butter lettuce leaves1 medium (about 150 g flesh), sliced avocado100 g streaky bacon4 large eggs

Scatter over the reserved chives and serve immediately while the bacon is crisp and the eggs are warm.

10 g, finely sliced chives