Bacon, Avocado, and Tomato Scramble


An egg skillet is the ideal breakfast because it comes together quickly, doesn’t require a lot of ingredients, and best of all: it packs a lot of delicious flavor into a small package.

Bacon, Avocado, and Tomato Scramble
Photo: Caitlin Bensel

You’ll start by cooking bacon until crispy, then use the rendered fat to sauté sliced onions until they’re caramelized and tomatoes until they’re bursting with sweet-tart juice. Adding beaten eggs right to the mixture ensures every bite is packed with tomato and onion. Topped off with crumbled bacon and creamy avocado, it’s the ideal way to start your day. Psst…If you’re looking to amp up the brunch vibes, serve with roasted cubed potatoes or toasted sourdough bread.


  • 2 slices bacon

  • ¼ cup sliced red onion (from 1 onion)

  • 1 cup cherry or grape tomatoes, halved

  • 4 large eggs

  • ¼ teaspoon kosher salt

  • ½ ripe avocado, sliced


  1. Cook bacon in a 10-inch nonstick skillet over medium, flipping once, until crispy, about 3 minutes per side. Transfer to a plate lined with paper towels, reserving drippings in skillet.

  2. Cook onion in reserved drippings over medium, stirring often, for 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes are softened and bursting, about 5 minutes.

  3. Whisk eggs and salt in a small bowl. Add eggs to skillet and scramble. Divide between 2 plates. Crumble bacon over eggs. Serve with sliced avocado.

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