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.
Our Avocado Egg Bake recipe is packed with healthy fats to keep you on track with your Keto diet.
Servings and Ingredients
|2 ripe large avoacdos, halved and seeded|
|2 tbsp. fresh lime juices, 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
- 2 small bowls
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.
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 140mg
- Sodium: 900mg
- Total Carbohydrates: 24g
- Protein: 15g