Last week I ended up baking three cakes, which made me realize I needed to cut back on how much bread and baked goods I eat for breakfast. It’s so easy to reach for waffles, pancakes, biscuits, muffins, scones or even breakfast burritos that mornings had become a default bread-heavy routine.
I’ve tried shakes, yogurt and scrambled eggs, but I wanted something different and quick. That’s when I discovered these simple and satisfying Baked Eggs in Avocado Cups.
They couldn’t be easier: three ingredients, about 15 minutes in the oven, and breakfast is ready. They’re perfect when you want a nutritious, low-carb start to the day without a lot of fuss.
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Below is the recipe for Baked Eggs in Avocado Cups. Save or print it for later.
Baked Egg Avocado Cup Recipe
Ingredients
- 1 avocado, halved with pit removed
- 2 medium eggs
- 2 ounces pepper jack cheese, grated
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Arrange the avocado halves on a baking sheet or in a cast-iron skillet. Crack an egg into the hollow where the pit was, being careful not to overflow the avocado cavity. Sprinkle each with grated pepper jack cheese.
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Bake for about 15 minutes, or until the eggs reach your preferred doneness.
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Remove from the oven, season with kosher salt and freshly ground black pepper, and serve warm.
Notes
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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I hope you enjoy this recipe as much as we do.
Now, I think I’ll check if any cake is left—priorities, right?