If you’re looking for a breakfast that’s high in nutrients, packed with protein, and takes less than 15 minutes to make—Baked Avocado Eggs are your new go-to.
This easy recipe takes two superfoods—avocados and eggs—and combines them into one warm, satisfying meal. It’s keto-friendly, gluten-free, low-carb, and perfect for anyone who wants a clean, energizing start to the day.
Why Baked Avocado Eggs?
Avocados are loaded with healthy fats, fiber, and essential vitamins like potassium and vitamin E. Eggs are a powerhouse of protein and nutrients like vitamin D and choline. When you bake them together, you get a creamy, savory breakfast that keeps you full and focused for hours.
Ingredients:
- 1 ripe avocado
- 2 small eggs
- Salt and pepper to taste
- Optional: red pepper flakes, paprika, shredded cheese, herbs, or hot sauce
Instructions:
- Preheat your oven to 425°F (220°C).
- Slice the avocado in half and remove the pit.
- Scoop out a little extra flesh to create room for the egg.
- Crack an egg into each half. (Tip: use small eggs or separate yolk and white if needed.)
- Season with salt, pepper, and your favorite toppings.
- Bake for 12–15 minutes, or until the egg whites are set and yolks are done to your liking.
- Serve warm. Add toast or fresh greens on the side for a complete breakfast.
Why You’ll Love It:
- 🥑 Healthy fats for sustained energy
- 🥚 High in protein to keep you full
- ⏱ Ready in 15 minutes
- ✨ Fancy-looking, but super easy
Custom Ideas:
- Cheesy delight: Sprinkle shredded cheddar or Parmesan before baking.
- Southwest style: Add black beans, salsa, and cilantro after baking.
- Spicy kick: Top with chili flakes, Sriracha, or jalapeños.
- Vegetarian upgrade: Pair with cherry tomatoes, spinach, or sautéed mushrooms.
This breakfast feels indulgent but is actually super good for you. It’s great for solo mornings, weekend brunch, or impressing guests with a gourmet-looking plate that took barely any effort.
