I have been wanting to share this recipe ever since I started this blog. It's super easy, healthy, and yes... tastes every bit amazing as it looks.
Who can say no to a warmed avocado with baked eggs, cheese, and bacon?
Not this girl.
How ever fortunate or unfortunate it is... I'm the only one in the house that likes avocado, so I generally wait for my mom to come over and partake of anything I make that includes one of my obsessions.
Baked Egg & Avocado Bowls
Servings: 2 • Size: 1 Avocado Basket • Calories: 271.3 • Fat: 22.3 g • Carb: 2 g • Fiber: 2.7 g • Protein: 14.2 g • Sugar: 0.4 g • Sodium: 351.7 mg
1 Large Hass Avocado
2 Egg Whites, Lightly Whisked
4 Tbsp. Reduced Fat Mexican Cheese, Shredded
2 Slices Center Cut Reduced Sodium Bacon, Cooked & Crumbled
Salt & Pepper to Taste
Sriracha Drizzle (Optional)
Preheat the oven to 400 degrees F and lightly spray a baking sheet with non-stick cooking spray or line with foil.
Cut the avocado in half and remove the pit.
Scoop out some of the avocado and set aside for another use.
Or if you're like me... just eat it when no one is looking.
Sprinkle the avocado with a little salt and fresh cracked pepper.
Pour the egg into the avocado halves and top each with 2 tbsp. of cheese.
Now... sprinkle each avocado half with one piece of crumbled up bacon. Carefully transfer to the prepared baking sheet. Bake for 25-30 minutes or until the eggs are cooked through.
When the eggs are cooked, they tend to puff/bubble up under the cheesy bacon goodness.
Remove from the oven and allow to cool slightly.
Serve with a drizzle of sriracha if desired.