Preheat oven to 425 degrees. Scoop out avocado halves, forming a large enough impression to hold egg mixture; reserve pulp. Brush avocados with 1 tablespoon lime juice. Arrange avocados, cut side up, in a baking pan.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Our Avocado Egg Bake recipe is packed with healthy fats to keep you on track with your Keto diet.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ripe large avocados, halved and seeded | ||
| 2 tbsp. fresh lime juice, divided | ||
| 1 Hy-Vee large egg | ||
| 2 tbsp. Hy-Vee heavy whipping cream | ||
| ½ tsp. Hy-Vee salt | ||
| 3 tbsp. red bell pepper, seeded and finely chopped | ||
| ¼ c. chorizo, cooked and drained | ||
| ¼ c. Hy-Vee shredded Monterey Jack cheese | ||
| 3 tbsp. cilantro, stems removed, finely chopped | ||
| Hy-Vee ground black pepper |
Things To Grab
- Silicone pastry brush
- Baking pan
- Whisk
- 2 small bowls
Directions
Whisk together egg, cream, and 1/2 teaspoon salt. Carefully pour egg mixture into avocado wells without overfilling. Bake 15 minutes or until egg is set.
Mash avocado pulp; combine with remaining 1 tablespoon lime juice and bell pepper. When eggs are set, top each avocado half with chorizo and cheese. Bake 5 minutes more or until cheese is melted. Top each with mashed avocado mixture, cilantro, and black pepper before serving.
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 140mg
- Sodium: 900mg
- Total Carbohydrates: 24g
- Protein: 15g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 25%