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Breakfast Stuffed Avocados

Breakfast stuffed avocados with baked eggs are oven-roasted in ripe avocado halves until the whites set and the yolk stays barely firm. Crispy bacon, feta crumbles, and herbs finish each avocado egg cup for a keto-friendly easy avocado breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Avocados
  • 2 ripe avocados Halved and pitted.
Eggs
  • 4 large eggs Crack one into each avocado cavity.
Bacon topping
  • 4 strips bacon Cooked and crumbled.
Cheese topping
  • 0.25 cup feta cheese Crumbled.
Seasonings
  • 1 salt To taste; season inside of avocado and the egg.
  • 1 black pepper To taste; season inside of avocado and the egg.
  • 1 garlic powder To taste; season inside of avocado.
  • 1 red pepper flakes To taste; sprinkle over the finished bake.
  • 1 fresh chives or cilantro For garnish after baking.
  • 1 lime wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F.
  2. Scoop out a bit more avocado from each half to make a larger cavity for the egg.
  3. Place the avocado halves on a sheet pan and crumple foil around them to keep them upright.
  4. Season the inside of each avocado with salt, black pepper, and garlic powder.
  5. Crack one egg into each cavity, then season each egg with salt and black pepper.
Bake and finish
  1. Bake for 12–15 minutes, until the egg whites are set.
  2. Top the baked avocado halves with bacon, feta, red pepper flakes, and fresh chives or cilantro, then serve with lime wedges.

Notes

For clean slices when scooping avocado, use a spoon to remove a little extra flesh without breaking the skin. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat at 350°F until warmed through. Freezing is not recommended because baked egg texture and avocado can turn watery. To make this lower-sodium, choose reduced-salt bacon and use a lighter hand with the added salt.