Avocado Egg Bake

Recipe

Breakfast
Avocado Egg Bake

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

2
Servings
10min
Prep
30min
Total

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    Description

    Our Avocado Egg Bake recipe is packed with healthy fats to keep you on track with your Keto diet.

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    2ripe large avoacdos, halved and seeded
    2 tbsp.fresh lime juices, divided
    1Hy-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

    1. 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.

    2. 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.

    3. 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%

    Recipe Source:

    Seasons January 2020