This avocado egg bake isa quick and satisfying breakfast that will keep you feeling full straight on through lunch! You will enjoy the buttery taste of fresh avocados with a baked egg center and a colorful assortment of easily customizable toppings! You can make this breakfast bake as healthy as you like, or not!
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Instructions
Cut the avocados in half and remove the pit. If necessary, spoon out some of the flesh from the center of the halved avocados and set the excess aside (to mix with sour cream and taco seasoning, if desired). Place the avocados on a baking sheet or in a baking dish.
Fill each avocado half with 1 egg (pour off some of the egg white if necessary or spoon out a bit more avocado flesh to make them fit - small eggs work best but that is never what I have on hand!).
Season the avocado and eggs with salt, pepper, paprika or any other seasoning you like (garlic salt, taco seasoning, cajun seasoning, basil).
Add toppings: tomato, bacon crumbles, and green onion (or?? the possibilities are endless). If you prefer, the toppings can be added after baking the avocado baked egg.
Bake in a preheated oven at 425°F (220°C) for 15-20 minutes. Add additional toppings (avocado sour cream mixture) if desired and serve immediately.
Video
Notes
Set your avocados into the back side of amuffin pan. This will hold them neatly in place with no worries about a balancing act going wrong.
If you don't have a muffin pan, you can set your baked avocados up on a baking sheet (which usually means leaning them together so they don't tip and spill out the eggs). Baking dishes that neatly fit your desired number of avocados for baking are another option.
To store: Keep leftover avocado egg bakes in an airtight container in the fridge. You will want to enjoy them within 2 days. A squeeze of lime juice over the exposed avocado will slow down the browning. Do not freeze.