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–+ servings

Loaded Avocado Baked Eggs: A Deliciously Healthy Breakfast

If you're searching for an easy yet scrumptious breakfast dish that embodies both flavor and nutrition, look no further than Loaded Avocado Baked Eggs. This delightful meal not only tantalizes the taste buds but also presents beautifully on the plate, making it perfect for brunch gatherings or a nourishing start to your day.
What makes this recipe particularly unique is the use of avocados as the shell for eggs, thereby infusing healthy fats and creaminess into the dish. Plus, the bonus of minimal cleanup is undeniably appealing: by microwaving the bacon instead of frying it, you significantly reduce the amount of cookware needed. Let's explore how to create this invigorating breakfast delight.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine International
Servings 4 servings
Calories 282 kcal

Ingredients
  

Optional garnish:

All

Instructions
 

  • Preheat oven to 350° F and line a rimmed baking sheet with parchment paper.
  • 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).
  • 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.
  • Place filled avocado halves in pre-heated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.
  • 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!
Disclaimer

Some parts of recipe maybe AI-generated.

Notes

Before diving into the preparation, it is essential to note the importance of selecting large avocados and medium eggs. If not, you risk the egg whites overflowing the avocado halves. Cracking each egg into a small bowl before transferring it into the avocado can help contain any spills, ensuring a tidy meal preparation. Additionally, using a muffin tin to hold the egg-filled avocados during baking prevents tipping and promotes even cooking.

Nutrition

Calories: 282kcal (14%)Carbohydrates: 9g (3%)Protein: 11g (22%)Fat: 24g (37%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 178mg (59%)Sodium: 177mg (8%)Potassium: 559mg (16%)Fiber: 7g (29%)Sugar: 1g (1%)Vitamin A: 526IU (11%)Vitamin C: 10mg (12%)Calcium: 137mg (14%)Iron: 1mg (6%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword avocado, eggs
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