Description
These Baked Eggs in Avocado Cups make a healthy, low-carb breakfast that’s high in protein and full of flavor. Perfect for a quick weekday breakfast or a weekend brunch.
Ingredients
- 2 ripe avocados
- 4 small eggs
- Salt, to taste
- Black pepper, to taste
- Optional toppings: chopped fresh herbs (like parsley or chives), crumbled bacon, shredded cheese, hot sauce
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the avocados in half lengthwise and remove the pits.
- Scoop out about 1 to 1½ tablespoons of avocado flesh from each half to create enough room for the egg.
- Place the avocado halves in a baking dish, using foil or a muffin tin to help keep them upright if necessary.
- Crack one egg into each avocado half. If your eggs are large, you may need to pour out some of the white before placing in the avocado.
- Season with salt and black pepper to taste.
- Bake for 12 to 15 minutes, or until the egg whites are set and yolks are cooked to your preference.
- Remove from oven and top with optional toppings if desired.
- Serve warm.
Notes
- Use small eggs to ensure they fit into the avocado halves.
- Scooping out more avocado makes more room for the egg and helps it cook more evenly.
- Baking time may vary depending on egg size and how cooked you like your yolks.
- Great for customizing with your favorite toppings like salsa, herbs, or bacon.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half with 1 egg
- Calories: 160
- Sugar: 0.4g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 185mg
