Loaded Avocado Baked Eggs

This delicious breakfast dish looks as good as it tastes. As an added bonus, you won’t need to dirty any pots or pans to prepare it if you microwave the bacon rather than fry it.
There are a couple of “tricks” to perfecting this recipe, however. For starters, use large avocados and medium-sized eggs. Otherwise, the egg white may overflow the avocado. Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.

Tip: To keep your egg-filled avocados from tipping over while baking, position them over the holes of a muffin tin, rather than on a flat baking sheet, before placing them in the oven.

Prep time: 5 minutes
Cook time: 20 – 25 minutes
Serves: 4

Ingredients:

2 large ripe avocados
4 medium eggs
Sea salt and black pepper, to taste
½ c. Cheddar Jack Cheese, shredded
3 strips sugar-free bacon, cooked crispy and crumbled

Optional garnish: chives or green onions (green parts only), sliced thin
Directions:

  1. Preheat oven to 160°C / 350° F and line a rimmed baking sheet with parchment paper.
  2. Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving).
  3. Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.
  4. Place filled avocado halves in pre-heated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.
  5. Remove from oven and top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces. Garnish with chives or sliced green onions, if desired, and serve immediately. Enjoy!

Carbs/Serving:*

Total carbs: 7.9 g
Fiber: 5.9 g
Net carbs: 2 g

*Source: VeryWell.com recipe analyzer

11 Comments Add yours

  1. MK Hall says:

    *drooolll** This looks amazing!!!

    Like

  2. Kimberly says:

    I’ve never seen this dish before. It’s definitely fit for a trendy restaurant. Thanks for the post

    Like

  3. ellohome says:

    Looks delicious…I can’t wait to try your recipe!

    Like

  4. JoannesBubble says:

    Yumm avocado! ❤

    Like

  5. This looks yummy! I often have an egg and an avocado for breakfast. This would be a new twist on a common breakfast for me.

    Liked by 2 people

  6. Oooh! This looks delicious! I’m definitely going to try this out! Thanks for the idea!

    Like

  7. Nagako says:

    This looks so good!!

    Like

  8. simplywendi says:

    This looks amazing. I am going grain-free so this is something I am going to add to my recipe book. Thank you so much!

    Like

  9. Miriam H. says:

    This recipe looks incredible!
    I love avocados so I will definetely try it 🙂

    Like

  10. Beautiful presentation and with the rich fatty acids, vitamin E and antioxidants from the avocado that reduce the signs of aging– and the protein and biotin from the eggs that are great for damaged skin–BEAUTIFUL for your insides too! Can’t wait to try!

    Like

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