Loaded keto avocado baked eggs is a not just an easy breakfast recipe or keto diet favorite. It is so much more. Although they are nutrient-dense foods, avocados are just simply tasty! This delicious breakfast dish looks as good as it tastes, especially if you’re an avocado fan. The best part of this low carb breakfast is you won’t need to dirty any pots or pans to prepare it if you microwave the bacon rather than fry it. There is so much you can do with a delicious avocado and a few simple ingredients. In this case, a loaded avocado recipe with bacon and cheddar cheese, which makes a healthy breakfast or a snack at anytime.
There are a couple of “tricks” to perfecting this recipe, however. For starters, use large creamy avocados and medium-sized eggs instead of large eggs. Otherwise, the egg white may overflow the avocado. Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.
Nutrition Facts
Carbs/Serving:*
Total carbs: 7.9 g
Fiber: 5.9 g
Net carbs: 2 g
*Source: VeryWell.com recipe analyzer
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Ingredients
- 2 large ripe, fresh avocados
- 4 medium eggs
- Sea salt and black pepper, to taste
- ½ cup Cheddar Jack Cheese, shredded
- 3 strips sugar-free bacon, cooked crispy and crumbled
Optional garnish:
- chives or green onions (green parts only), sliced thin
Equipment
- Rimmed, small baking dish
- Parchment paper
- Small bowl
Instructions
- Preheat oven to 350° F and line a rimmed baking sheet with parchment paper.
- Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the center of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful of extra avocado before serving).
- Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled ripe avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.
- Place filled avocado halves in preheated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.
- Remove from oven and top each avocado half with shredded Cheddar Jack cheese and crispy bacon bits. Garnish with chives or sliced green onions, if desired, and serve immediately. Enjoy!
Cooking Tips
- 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
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Loaded Keto Avocado Baked Eggs
Loaded keto avocado baked eggs is a not just an easy breakfast recipe or keto diet favorite. It is so much more. Although they are nutrient-dense foods, avocados are just simply tasty! This delicious breakfast dish looks as good as it tastes, especially if you're an avocado fan. The best part of this low carb breakfast is you won’t need to dirty any pots or pans to prepare it if you microwave the bacon rather than fry it. There is so much you can do with a delicious avocado and a few simple ingredients. In this case, a loaded avocado recipe with bacon and cheddar cheese, which makes a healthy breakfast or a snack at anytime.
There are a couple of “tricks” to perfecting this recipe, however. For starters, use large creamy avocados and medium-sized eggs instead of large eggs. Otherwise, the egg white may overflow the avocado. Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.
Nutrition Facts Carbs/Serving:*Total carbs: 7.9 g
Fiber: 5.9 g
Net carbs: 2 g
*Source: VeryWell.com recipe analyzer
Ingredients
- 2 large ripe, fresh avocados
- 4 medium eggs
- Sea salt and black pepper, to taste
- ½ cup Cheddar Jack Cheese, shredded
- 3 strips sugar-free bacon, cooked crispy and crumbled
- Optional garnish:
- chives or green onions (green parts only), sliced thin
Instructions
- Preheat oven to 350° F and line a rimmed baking sheet with parchment paper.
- Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the center of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful of extra avocado before serving).
- Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled ripe avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.
- Place filled avocado halves in preheated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.
- Remove from oven and top each avocado half with shredded Cheddar Jack cheese and crispy bacon bits. Garnish with chives or sliced green onions, if desired, and serve immediately. Enjoy!
Notes
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
