I have a big secret to share. I had never eaten an avocado until a few years ago. Can you believe it? I also didn’t eat guacamole until recently. Equally as surprising considering I could now eat an avocado for every meal, and guacamole is just about my favorite food. I like an avocado alone, I like them in my protein smoothies, I like them in dip, I like them on toast. You get the picture. I really, really like avocados, and considering the health benefits, that’s not a bad thing! Add egg, bacon, and cheese and I’m on cloud nine! I’m excited to share this Bacon and Egg Avocado Bake recipe with you, I think you are going to love it.
This is part three of 12 of my protein-packed breakfast recipes (stay tuned for each post!):
- Healthy Egg Muffins
- Peanut Butter Banana Rice Cakes
- Bacon and Egg Avocado Bake
- Protein Blueberry Muffins
- Berry Smoothie Bowl
- Sausage and Egg Sandwich
- Chocolate Banana Protein Smoothie
- Yogurt Parfaits
- Protein French Toast Roll-Ups
- Breakfast Burritos
- Green Protein Smoothie
- Protein Pancakes
This recipe is surprisingly super easy, and very quick to throw together. There are a couple of key steps to get it right, but if you follow those steps you can easily produce a very healthy, very yummy (and very pretty) breakfast. The first step is choosing a large avocado. The egg will not fit well in a small avocado, so go ahead and get a big one! Slice it in half and remove the seed.
The next step is very important. Scoop out 2+ tablespoons of the avocado, making a deep hole to place your egg. If you don’t scoop enough, your egg won’t fit and it makes clean up necessary and it can make things more difficult. I either eat the remaining, add it to the top after, or make some guacamole for lunch! Another tip, when cracking the egg, let a little of the egg white fall out before pouring in the hole of the avocado, just another step to ensure you’ve got the right amount of space and the right amount of egg!
After you bake for 18-20 minutes, pull them out of the oven. I have overbaked mine before and you want to try to avoid that. If you see the yellow start to turn a brighter color, that means it’s fully cooking and becoming solid. It’s still good this way, but I personally like my eggs a little runny. Next up, sprinkle preferred toppings and get ready to enjoy. I like really crispy bacon, a little bit of cheese, and a dash of salt and pepper. After they have cooled a little, grab a spoon and eat right out of the shell. They are so easy to eat! You could make this ahead and grab and go, or toss the ingredients together and let it bake while you get ready for the day.
This Bacon and Egg Avocado Bake is creamy, and the combination of the warm, runny eggs with the avocado, bacon, and cheese is oh so yummy! If you love avocados like I do, this recipe will be such a great way to start your day!!! If you have started your kids eating avocados early, then this breakfast will be great for them too. Two of my kids love this, but they’ve been eating avocados since they were babies. I’m still working on the others to give it a try, but I have no doubt they’ll love it!
Now let’s get to that recipe!
I’ll be sharing more recipes in this series this week, so stay tuned. I sincerely hope this Bacon and Egg Avocado Bake recipe and my 12-recipe plan will save you some time and help you keep on track too! Pin this now so you’ll have it for later!