Avocado Egg Bake (Baked Eggs in Avocado)
This easy Avocado Egg Bake (or Baked Eggs in Avocado) makes for a filling grab-and-go breakfast or to enjoy on the side for brunch!
Servings: 6 servings
Ingredients
- 3 extra-large avocados
- 6 large eggs
- salt, to taste
- freshly ground black pepper taste
- 1/2 lime, juiced
- cotija cheese, for garnish
- cilantro, for garnish
Instructions
- Preheat oven to 400°F.
- Cut avocados in half and carefully remove and discard the pit.
- Scoop out about 1 tablespoon of avocado from each half and place it in a small bowl. Set aside.
- Place the avocado halves on a muffin tray to help keep them upright and stop them from falling over.
- Carefully crack an egg into each avocado well and bake for 15-20 minutes.
- While the avocados are baking, grab the bowl with the scooped out avocado and season with a pinch of salt, black pepper, and lime juice. Mix together with a fork until mashed, give it a taste, and season with more salt if necessary.
- Remove the baked avocados from the oven, season with salt and pepper, and garnish with a scoop of the mashed avocado, cotija cheese, and cilantro.
- Serve and enjoy.
Notes
The larger the avocados, the better! If you can’t find extra large avocados, you can use medium eggs to ensure that the entire cracked egg fits into each well. If you only have regular sized avocados and large eggs, that’s okay. Just be aware that some of the egg white may spill over the edges of the avocado halves.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 10g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 78mg | Potassium: 562mg | Fiber: 7g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 1mg