Bacon, Egg, and Avocado Bites
Scrambled eggs are the most basic food ever, right? NOT SO FAST! Let us tell you, these Bacon, Egg and Avocado Bites are “fancy holiday brunch-worthy.” They’re made with cream cheese, heavy cream, avocados, bacon, and delicious Weber® Chicago Steak Seasoning. Serve them for Mother’s Day, Father’s Day, Easter…or whenever the mood strikes!
Tips for Perfecting Scrambled Eggs
Here are the biggest differences between “good” scrambled eggs and really creamy, flavorful scrambled eggs:
Start with the right pan + heat
- Use a nonstick or well-seasoned skillet.
- Keep the heat medium-low to low. High heat makes eggs dry and rubbery fast.
- Let the pan warm first, then add butter.
Use butter generously
Butter gives scrambled eggs better flavor and texture than oil alone.
- Add enough to coat the pan completely.
- Wait until melted but not browned.
Don’t over-whisk
Beat the eggs until the yolks and whites are just combined.
- Over-whisking can make them foamy and airy instead of creamy.
- A fork works perfectly.
Add dairy carefully (optional)
A splash of:
- milk
- half-and-half
- heavy cream
- sour cream
- cream cheese
can make eggs softer.
Heavy cream gives richness; sour cream adds tang and silkiness.
Salt timing matters
There are two good approaches:
- Salt 10–15 minutes before cooking for tender eggs.
- Or salt right at the end for a slightly fluffier texture.
Pull them before they look done
This is the biggest trick.
- Eggs keep cooking from residual heat.
- Remove them when they still look slightly glossy and soft.
Stir slowly
For creamy diner-style eggs:
- Stir gently with a silicone spatula.
- Push from the edges toward the center.
- Let soft curds form before stirring again.
For fluffier eggs:
- Stir less often.
- Use slightly higher heat.
Don’t overcrowd the pan
Too many eggs at once steam instead of scramble.
- 2–4 eggs per standard skillet is ideal.
Fresh black pepper at the end
Black Pepper is more aromatic added after cooking rather than during.
Flavor upgrades
A little of these goes a long way:
- chives
- green onion
- shredded cheddar
- goat cheese
- fresh herbs
- everything bagel seasoning
- hot sauce
- truffle salt
Restaurant-style creamy eggs
For ultra-soft eggs like fancy brunch spots:
- Cook on low heat.
- Stir constantly.
- Add a tiny cube of butter near the end.
- Finish with crème fraîche or sour cream.
Common mistakes
- Cooking too hot
- Overcooking
- Not enough seasoning
- Using old eggs
- Walking away from the stove
A simple ratio that works well:
- 2 eggs
- 1 tsp butter
- 1 tbsp cream or milk
- pinch of salt
That combination gives consistently soft, rich scrambled eggs.
Bacon, Egg, and Avocado Bites
Ingredients
- 8 pieces Hormel® Black Label Thick Cut Bacon
- French or Italian Bread, Sliced
- Land O'Lakes® Salted Butter
- 2 small Avocados, sliced
- ReaLemon® 100% Lemon Juice
- Pam® Original Cooking Spray
- 6 Eggs
- 1/4 cup Member’s Mark™ Heavy Cream
- 2 oz Philadelphia® Original Cream Cheese, cubed
- 1 tsp Weber® Chicago Steak Seasoning
- Member’s Mark™ Sea Salt and Ground Black Pepper
Instructions
- Preheat the oven to 400℉.
- Cook the 8 pieces of bacon separately in oven for 12 to 15 minutes.
- Slice the bread and place on a baking sheet. Butter one side and bake at 350 degrees for 6 to 8 minutes.
- Slice 2 small avocados and place in a bowl and coat them with lemon juice to keep them fresh.
- Scramble 6 eggs in a medium bowl. Mix in the heavy cream, cream cheese and Weber® Chicago Steak Seasoning and mix together.
- Cook eggs in a well-greased skillet while continuously folding the eggs onto itself. Arrange the bread on a plate, lay 2 pieces of cooked bacon across the bread and top with 2 slices of avocado and the eggs. Sprinkle with Member’s Mark™ Sea Salt and Member’s Mark™ Ground Black Pepper to taste.
- Serve with fruit or a cinnamon roll.
- Please note: the video below features Weber® Savory Swiss Seasoning, which is no longer available. It's easy to swap it out with Weber® Chicago Steak Seasoning, or any of your Weber® favorites!
Video
