In a large skillet over medium-high heat, add bacon and cook until browned, about 3 to 5 minutes. Remove from heat and slice half of the cooked bacon in half widthwise and dice the remaining and set aside.
In a 12-cup muffin pan, grease cups with 2 tablespoons coconut oil and line with a half slice of bacon. Crack one egg into each cup and bake for 15 minutes or until cooked to desired doneness.
In the same skillet with remaining bacon grease over medium-high heat, heat remaining coconut oil and remaining ingredients, except avocado. Cook for 5 to 8 minutes, or until the vegetables have slightly softened. Season to taste with salt and pepper and serve warm alongside baked eggs, topped with avocado.