Best Baked Avocado Egg Recipe – Incredibly Delicious

Baked avocado egg recipe

Baked avocado egg recipe also known as an egg in an avocado tastes incredibly delicious.

It’s also super easy to make.

This low-carb Keto recipe has two of my favorite superfoods: Eggs and avocados.

Both eggs and avocados are stapled foods on the Keto diet for a good reason.

Eggs are highly nutritious. With 77 calories, 6 grams of protein and 5 grams of healthy fats, it is a superfood in a little shell (1).


It’s a great source of vitamin D, E, K, B6, calcium, and zinc. It’s also very satisfying and good for your health.

I also love that it’s accessible and affordable. Just be sure to get free-range varieties.

Avocados are another superfood that’s incredibly nutritious and healthy. With more than 20 different vitamins and minerals, it is one of the most prized fruits in recent years.

Avocados provide ample soluble fibre, essential amino acids, vitamin B-complex, and potassium.

They are also rich in monounsaturated fat, a healthy fat source also found in olives.

In this simple breakfast recipe, you get to combine these two power foods. The softness of the eggs and creaminess of ripe avocado makes this a morning delight.

(More avocado recipes here)

As desired, you can sprinkle bacon bits, sesame seeds, or drizzle olive oil on top to change things up.



Print Recipe
Baked Avocado Egg Recipe
Baked avocado egg recipe that tastes incredibly delicious and is very easy to make.
Baked avocado egg recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Baked avocado egg recipe
Instructions
  1. Turn the oven on and preheat it to 425 degrees F. Line a parchment paper on a baking sheet and set it aside.
  2. Cut the avocado in half and remove the seed. Rest the avocado halves on the edge of the baking sheet so they won't tip over.
  3. Scoop out some of the avocado out so there is enough room for the egg. How much to scoop out depends on the size of the seed. Typically, I have to scoop out about 2 spoons for an egg to fit in without egg whites spilling out.
  4. Gently crack an egg into each of the avocado halves. Drop in the yolk before the egg whites. Let the egg whites fill the cup after the yolk is settled in the shell.
  5. Season them with salt and pepper. If desired, you can sprinkle a pinch of cayenne powder.
  6. Bake them in the oven for 15-20minutes until the egg whites are cooked. Remove from the oven and garnish with crumbled cooked bacon before serving.
Recipe Notes

Per Serving: 248 calories, 21 g fat, 9g protein, 9g total carbs

Tina Alexandre
Tina Alexandre

Co-founder

Hi, I'm Tina, a mom, and wife who loves to write about nutrition and dieting. When I'm not writing, I also enjoy baking healthy pastries with my 7-year-old daughter.

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