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Looking for an easy high protein breakfast? Serve this Baked Eggs in Avocado Breakfast!
I’m going to say something controversial here: avocado’s are a fruit. And in Texas, a pretty popular fruit. While we primarily eat them in guacamole, they are also one of my favorite things to have for breakfast. In fact, they are the foundation for my easy high protein avocado breakfast.
For this baked breakfast, I suggest picking out large ripe avocado’s and using small eggs. Start by cutting your avocado in half and remove the pit. Then use a spoon to scoop out a little more. You need space for your eggs. I reserved the extra avocado to use as a topping for the eggs. Another tip is to separate the egg yolk from the egg white. Drop a yolk in each avocado, and then add as much egg white as will fit.
I placed my avocado’s in a rectangular dish, helping them to stay positioned. Add a dash of salt and pepper and they are ready for the oven. Bake the avocado eggs at 425 degrees for approximately 15-20 minutes, or until your desired doneness.
While the avocados were baking I cooked up some bacon to add to the top. When it’s ready, chop up the bacon and add them to the eggs in avocados. And another dash of salt and pepper.
Mash up your reserved avocado and use it to add a little decoration to the top of your baked avocado and egg breakfast. You can even put it in a plastic bag and pipe it on, which is what I did.
Easy enough for an everyday breakfast, but delicious enough to serve guests for brunch!