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.

Course Breakfast, Brunch, lunch

Cuisine American, Keto

Keyword 30 minute meals

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 373kcal

Author Brandy

Ingredients

2 large ripe avocados
4 Eggs
Sea salt and black pepper to taste
½ cup Cheddar Jack Cheese shredded
4 strips bacon cooked crispy and crumbled
Optional garnish: chives or green onions green parts only, sliced thin

Instructions

Preheat oven to 350° F.
Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the flesh around the pit to create more space for your egg. Reserve removed flesh for another use or smash and season to top each half 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 top of a muffin tin well to keep it from tipping while baking. If you don't have a muffin tin, use a parchment lined baking sheet and take care to make sure eggs will stay upright.
Repeat with the rest of the eggs and avocados. Season each with salt and pepper to your liking.
Place filled avocado halves in pre-heated oven to bake for 17-22 minutes, or until the eggs are cooked to your preference.
Remove from oven and top each avocado half with shredded Cheddar Jack cheese and chopped bacon.
Garnish with salsa, chives or sliced green onions, if desired, and serve immediately.

Notes

See post for tips and only make as many as will be eaten in one day.

Cut avocados don't store well after being baked.

Nutrition