Go Back
+ servings
overhead view of fat bomb balls covered with bits of crispy bacon, showing some avocado between pieces, surrounded in a sprinkling of salt, pepper, red pepper flakes, and cilantro

Breakfast Bacon Fat Bombs

Course Breakfast
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 183kcal


  • 1 Hardboiled Egg
  • ¼ Avocado
  • 4 Tbsp Unsalted or Clarified Butter
  • 1 Tbsp Mayonnaise
  • 1 Serrano Pepper seeded and diced
  • 1 Tbsp Cilantro chopped
  • Kosher Salt to taste
  • Cracked Pepper to taste
  • Juice of ¼ Lime
  • 2 Tbsp Bacon Grease
  • 6 Cooked Bacon Slices


  • In a large bowl, combine the hardboiled egg, avocado, butter, mayonnaise, serrano pepper, and cilantro. Mash into a smooth paste with a fork or potato smasher. Season with salt and pepper, then add the lime juice and stir.
  • Prepare bacon in your favorite fashion until crispy, reserving 2 tablespoons of bacon grease. Add the bacon grease to the fat bomb mixture and stir gently. Cover and place in the fridge for 30 minutes, or until the mixture has cooled and can form solid balls. Crumble the bacon into small bits in a small bowl.
  • Using a spoon, scoop out 6 even-sized amounts of the fat bomb mixture and form into balls. Add the balls to the bacon bits and roll around until completely covered. Serve immediately.


*If you are strapped for time, you can purchase hardboiled eggs at your local grocer, otherwise add eggs to a pot of water and bring to a full, but low, boil. Cover and immediately remove from heat, allow to sit for 12 minutes, then drain and add the eggs to an ice bath and allow to cool completely before peeling. Older eggs peel easier than new eggs.
Nutrition Disclaimer


Serving: 1fat bomb | Calories: 183kcal | Carbohydrates: 1g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 273mg | Potassium: 40mg | Vitamin A: 400IU | Vitamin C: 0.8mg | Iron: 0.4mg