Avocado Egg Bake
Quick, easy, yummy, and naturally sweet - avocado egg bakes are a perfect keto breakfast to have. These baked avocado egg boats are low in carbs, high in protein and fiber.
Servings: 2 avocado boats
Ingredients
- 1 large avocado
- 2 medium eggs
- A pinch of salt & black pepper
- A dash of Italian seasoning
- 1 tbsp salsa
- Scallions chopped
Instructions
- Preheat the oven to 425F.
- First, cut the avocado in half and then take out the seed. Now, scoop out some of the avocado flesh, making an indent for the egg.
- Place avocado on a plate or board. Crack 1 egg into each avocado half. Some of the egg white might come out because the indent is too small, don’t worry about that, don’t try to get into the avocado.
- Place the avocados in a smaller baking dish. The smaller, the better because we want to make sure that our avocados don’t tip over while baking.
- Sprinkle with salt, black pepper, and Italian seasoning.
- Bake in the oven for 12-15 minutes until the egg is fully cooked.
- Drizzle with some salsa and top with scallions before serving.
Video
Nutrition
Serving: 1 avocado boat (5 oz) | Calories: 232kcal | Carbohydrates: 11g | Protein: 7.9g | Fat: 19g | Saturated Fat: 3.5g | Polyunsaturated Fat: 13.7g | Cholesterol: 164mg | Sodium: 201mg | Fiber: 7.4g | Sugar: 1.4g