This is an oldie, but a goodie. I originally made these Baked Egg & Avocado Bowls back in 2013! So, to say that the photos needed some updating and the post needed a face-lift would be a bit of an understatement.
I had been wanting to share this recipe ever since I started this blog a whole 5 months before it actually made it into fruition. (That was now nearly 4 years ago! Can you believe it?!) 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.
I couldn't 4 years ago, and I still can't today!
A lot has changed over the past 4 years, but one thing has remained the same; my love and obsession with avocados. In fact, it's grown.
How ever fortunate or unfortunate it is... I'm the only one in the house that likes avocado. I used to wait for my mom to come over and partake of anything I would make that includes one of my little green obsessions. These days though? Not so much. I eat anywhere from half to a full avocado a day now.
I'll be honest, I didn't really intend to eat these today after I had made them. But somehow with the smell wafting up to me as I was shooting these new pictures... I couldn't help myself. So, what is usually breakfast, turned into lunch and I'm totally okay with that.
These fun little bowls are a really great brunch food too. Their savory and light and perfectly great when served with a simple salad or some fresh fruit. No matter how you go about it, this is definitely still and likely always will be one of my most favorite and super simple recipes!
Baked Egg & Avocado Bowls
TheSkinnyFork.com - Originally Posted 6/9/2013
Servings: 2 • Size: 1 Avocado Bowl • 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 Large Whole Eggs (Feel free to use egg whites only instead!)
4 Tbsp. Reduced Fat Shredded Cheese
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 for easy clean up.
Cut the avocado in half and remove the pit.
Scoop out some of the avocado to make room for the egg and set the removed avocado 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 eggs into the avocado halves and place into the oven to bake for about 20 minutes or until the eggs are nearly cooked through to your liking.
NOTE: You don't want the avocados to be 'completely' full of egg before baking as the eggs rise during the cooking process and could overflow.
NOTE #2: Using foil to 'hold' your avocados in place will help to keep them from toppling over when moving into and out of the oven.
Once nearly done, remove the pan from the oven and sprinkle each avocado half with 2 Tbsp. cheese and one piece of crumbled up bacon.
Place the sheet back into the oven to bake for another 5-10 minutes or until the cheese has melted.
Remove from the oven and allow to cool slightly.
Serve with a drizzle of sriracha if desired and enjoy!