By Lazy Girl
Baked avocado eggs are the perfect keto and paleo breakfast. The avocado becomes so creamy! This dish is also substantial enough to be served as a meatless dinner. It is healthy, filling, keto and paleo. It’s also a gorgeous looking dish. This Best Breakfast Baked Avocado Eggs Recipe is my new favorite healthy breakfast idea. Easy to make, packed with nutrients, they have protein, healthy fats, and are a good source of fiber, and sooo tasty. Perfect to start your day the right way!
Eggs and avocados are incredibly nutrient-dense foods.
Include fresh avocados in everyday healthy eating plans to help increase fruit and vegetable intake and as a delicious, heart-healthy, whole food source of naturally good fats. A variety of fruits and veggies is recommended to help control weight and blood pressure, and avocados fit right in.
Pair the eggs and avocados together, and you’ve got a breakfast (or snack!) that’s packed with protein, healthy fats, and plenty of fiber. You may want to start eating a baked stuffed avocado every day…
This recipe is best made fresh because you don’t want to re-cook the eggs or avocado.
When it comes to nutrition, avocados are the holy grail. I love avocados, and try to incorporate them into my family meals as much as possible. You can cook, grill, and bake avocados! Like this super easy and healthy avocado eggs recipe. One of my favorite breakfast ideas so far.
Avocado contains naturally good fats; in fact, over 75% of the fat in avocados is good fat with 3g coming from monounsaturated fat and 0.5g from polyunsaturated fat per 1-oz serving. We really need those healthy fats in our diets!
Baked Avocado Eggs Keto Recipe
Baked avocado eggs are the perfect keto and paleo breakfast. Easy to make, packed with nutrients, they have protein, healthy fats, and are a good source of fiber, and sooo tasty. Perfect to start your day the right way!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 208kcal
Ingredients
- 1 large Haas avocado, ripe but firm (not very soft)
- 2 eggs the smaller the better
- ½ tsp kosher salt divided
- ¼ tsp freshly ground black pepper divided
- ¼ tsp red pepper
- 1 tbsp chopped parsley or to taste
Instructions
- Preheat oven to 450° F. Line a small baking dish with parchment paper. Look for a small baking dish that would allow the avocado halves to stand upright. If you don`t have small baking dish you can use a toothpick to make your avocados stand upright.
- Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half – you want it to be large enough to accommodate a medium egg.
- Season the avocado halves with half of the kosher salt and black pepper, and place them in the prepared baking dish.
- Break each egg into a small bowl, then carefully slide the yolk, and as much as will fit from the white, into the center of each avocado half.
- Bake until whites are set, about 15 minutes. If the egg yolks have developed a thin crust while baking, remove it carefully with a small sharp knife.
- Season the baked avocado egg with the remaining kosher salt, freshly ground black pepper
and red pepper flakes, and garnish with chopped parsley. Serve immediately.
Notes
Nutrition
Per Serving (0.5 avocados): Calories 208; Calories from Fat 153; Total Fat 17g; Saturated Fat 3g; Sodium 350mg; Total Carbohydrates 8g; Dietary Fiber 6g; Sugars 0.4g; Protein 7g; Net Carbs 1.6g;If you like this recipe share it with your friends and (..of course..) pin it for later. 🙂
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