Baked Eggs in Avocado: 1 Delicious Keto Breakfast
A simple and delicious baked egg recipe in avocado halves, perfect for a healthy low-carb and keto breakfast.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 2 ripe avocados
- 4 large eggs
- Salt, to taste
- Black pepper, to taste
- Optional toppings: chives, red pepper flakes, crumbled bacon
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the avocados in half lengthwise and remove the pits.
- If the avocado halves are wobbly, scoop out a small amount of flesh from the bottom to create a flat surface.
- Place the avocado halves in a small baking dish or muffin tin to keep them stable.
- Crack one egg into each avocado half.
- Season with salt and pepper.
- Bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove from oven and add any optional toppings.
- Serve immediately.
Notes
- Choose avocados that are ripe but still firm.
- If you prefer a firmer yolk, bake for a few extra minutes.
- For a runnier yolk, bake for a shorter time.
Nutrition
- Serving Size: 1 avocado half with 2 eggs
- Calories: Approximately 350-400 (will vary based on avocado size and egg yolk preference)
- Sugar: Less than 3g
- Sodium: Approximately 200mg (without added salt)
- Fat: Approximately 30-35g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 20-25g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 10-15g
- Protein: Approximately 15-20g
- Cholesterol: Approximately 370mg
