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Avocado and egg breakfast bowl with a sprinkle of cheddar cheese

average rating is 3 out of 5, based on 150 votes

Start your day with a burst of flavor and nourishment! Our Avocado and Egg Breakfast Bowl is a delightful combination of creamy avocado, perfectly baked eggs, and a sprinkle of cheddar cheese that will leave your taste buds craving for more.

Serving Suggestions/Tips:

Pair it with a side of fresh mixed greens for a complete and satisfying meal.

Drizzle a dash of hot sauce for an extra kick of flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Carb High-Protein Diabetic-Friendly Gluten-Free Keto Low-Sugar Grain-Free Nutritious High-Fiber Healthy Fats Vegetarian Breakfast Quick & Easy Low-Lactose Low-Sodium

Ingredients

1 large ripe avocado, halved and pitted
2 large eggs
1/4 cup shredded cheddar cheese
Salt and pepper to taste
Fresh herbs (such as cilantro or parsley) for garnish (optional)

Directions

Preheat your oven to 375°F (190°C).
Scoop out a little extra flesh from the center of each avocado half to create enough space for the egg.
Place the avocado halves in a baking dish, so they don't tip over.
Crack one egg into each avocado half. Try to keep the yolks intact within the avocado wells.
Sprinkle a pinch of salt and pepper over each egg-filled avocado.
Top each avocado half with a generous sprinkle of shredded cheddar cheese.
Carefully place the baking dish in the preheated oven and bake for about 12-15 minutes or until the eggs are cooked to your desired level of doneness. If you prefer a runnier yolk, aim for the lower end of the cooking time.
While the eggs are baking, prepare any optional fresh herbs for garnishing.
Once the eggs are done, remove the baking dish from the oven, and let the avocado and egg breakfast bowls cool for a minute or two.
Garnish with your choice of fresh herbs if desired. It adds a nice pop of color and extra flavor.