We’re comin’ at ya with another simple, versatile recipe that takes hardly any time at all to whip up: The Avocado Egg Bake. I’m a big fan of multi-tasking, especially during my morning routine. Something about it makes me feel like I’m starting my day in a more productive way. Adding that feeling to the satisfaction of eating a healthy breakfast and I’m feeling like I’m ready to take the day on. This recipe takes five minutes to prep, then you pop it into the oven for 15-20 minutes, go do something else, come back and enjoy! Just don’t forget to set your timer. That could really ruin this whole starting the day off right thing.
We kept it simple with this example, because avocado and egg are pretty spectacular on their own, but you can definitely dress this breakfast (or snack) up a bit. Think: cheddar cheese and bacon bits, sun-dried tomatoes and basil, Cotija cheese and jalapeños. There are tons of fun ways to get creative here. Oh, and don’t think you have to eat this in the morning! Avocado egg bakes make a killer afternoon or post-workout snack and they’re a crowd pleaser at brunches to boot.
Avocado Egg Bake
ingredients:
- 1 avocado
- 2 eggs
- 1 tsp fresh lime juice
- 1/2 tbsp green onion, chopped
- 1 tbsp fresh cilantro
- salt and pepper to taste
- Hot sauce (optional)
instructions:
How to cook Avocado Egg Bake
- Preheat oven to 425F.
- Slice ripe avocado in half and remove the seed.
- Using a spoon, scoop out just enough of the avocado flesh that a cracked egg will fit in it.
- Place avocado halves in a baking dish.
- Crack one egg into each of the avocado halves.
- Bake for 15-20 minutes.
- Remove from oven and top with lime juice, salt, pepper, cilantro and hot sauce if desired.
Calories
447.32Fat (grams)
39.01Sat. Fat (grams)
7.40Carbs (grams)
18.82Fiber (grams)
13.66Net carbs
5.16Sugar (grams)
1.99Protein (grams)
16.73Sodium (milligrams)
281.35Cholesterol (grams)
372.00