These Loaded Breakfast Avocados look as good as they taste. As an added bonus, you won’t need to dirty any pots or pans to prepare it if you microwave the bacon rather than fry it.
There are a couple of “tricks” to perfecting this recipe, however. For starters, use large avocados and medium-sized eggs. Otherwise, the egg white may overflow the avocado. Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.
Tip: To keep your egg-filled avocados from tipping over while baking, position them over the holes of a muffin tin, rather than on a flat baking sheet, before placing them in the oven.
Amount Per Serving:Calories: 698 Saturated Fat: 17g Cholesterol: 378mg Sodium: 532mg Carbohydrates: 18g Fiber: 13g Sugar: 1g Protein: 26g
- The avocado is a fruit that matures on the tree but ripens off of the tree.
- The skin of an avocado is toxic to cats and dogs. (I don’t recommend testing to see if it is toxic to humans.)
- Avocados have more potassium than bananas and are an excellent source of healthy dietary fat.
Not into breakfast? Bake these for dinner and serve with a salad.