Description
This baked avocado egg recipe is topped with crispy bacon, fresh chives, and sriracha for an easy, healthy, keto-friendly breakfast!
Ingredients
Scale
- 3 large avocados
- 6 eggs
- 4 strips of bacon, diced and cooked till crispy
- 1/4 cup fresh chives
- sriracha for drizzle
Instructions
- Preheat oven to 425°F.
- Spray a baking sheet or glass baking pan with cooking spray.
- Cut avocados in half. Scoop about an additional 1-2 tablespoons of the avocado to create a well for the eggs.
- Place avocados flesh side up on prepared baking sheet or glass pan.
- Gently crack one egg in each avocado well, making sure to keep the yoke intact.
- Bake for 15-18 minutes, or until eggs are desired temperature. Remove.
- Top with crumbled bacon, chopped chives and a drizzle of sriracha.
Nutrition
- Serving Size: 1 avocado half
- Calories: 242
- Sugar: 1 g
- Sodium: 243 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Carbohydrates: 6 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 196 mg
