Loaded Avocado Baked Eggs
Are you looking for a delicious keto breakfast idea? These low carb loaded avocado baked eggs feature my favorite ketogenic ingredients - bacon, cheese, eggs and avocado!
Servings 4
Calories 281kcal
Ingredients
- 2 large ripe organic avocados
- 2 medium pastured eggs
- Sea salt to taste
- Black pepper to taste
- Garlic powder to taste
- 1/2 cup shredded organic cheddar (or your favorite cheese)
- 3 strips sugar-free bacon, cooked crispy and crumbled (I get mine from Butcher Box)
- Organic chives or green onions (green parts only), sliced thin (optional)
Instructions
- Preheat your oven to 350° F and line a rimmed baking sheet with unbleached parchment paper.
- Cut avocados in half lengthwise and remove the pits (you can toss them). Use a spoon to carefully remove a small amount of the avocado around where the pit was to make enough room for your egg. Set aside the avocado flesh you remove for another use (or you can smash it, season it with sea salt and pepper to taste, and top each baked avocado half with a spoonful before serving).
- Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. It's a lot easier to make sure you don't get any peel in your egg this way. Place the egg-filled avocado half onto the prepared baking sheet and repeat this process with the remaining avocado halves and cracked eggs. Season each half with sea salt, garlic powder and fresh ground black pepper, to taste.
- Place your egg-filled avocado halves into your pre-heated oven and bake them for 20-25 minutes, or until the eggs are cooked to your liking.
- Remove the baked avocado halves from the oven and top each one with shredded cheese and crispy bacon pieces. Garnish with chives or sliced green onions, if desired, and serve immediately. Enjoy!
Notes
Tip: To keep your egg-filled avocados from tipping over while baking, position them over the holes of a muffin tin, rather than on a flat baking sheet, before placing them in the oven.