Avocado Egg Cups
These avocado egg cups are an easy, low carb breakfast idea! Made with avocado for healthy fat, eggs for protein, and a little cheese to add flavor, this recipe is simple but satisfying!
While I don’t normally share a lot of low carb recipes, this was a fun one to try and I thought you might enjoy it! This would be a great keto breakfast recipe, if that’s your thing.
How to Pick an Avocado
Look for a large, round avocado for this recipe. The larger round avocados will have a bigger pit, which will give you the perfect spot to nestle your egg. Your avocado should be soft but not mushy. Avoid avocados that are bruised or have overly soft spots.
PrintAvocado Egg Cups
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Breakfast
Description
These avocado egg cups are an easy, low carb breakfast idea! Made with avocado for healthy fat, eggs for protein, and a little cheese to add flavor, this recipe is simple but satisfying!
Ingredients
- 1 avocado
- 1 egg
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon shredded parmesan cheese
- 1/4 teaspoon red pepper flakes
- Salt & pepper optional
Instructions
- Preheat oven to 400 degrees.
- Slice your avocado in half and remove the pit.
- Crack the egg, and separate the yolk and the white.
- Place the yolk inside one half of the avocado and the egg white in the remaining half.
- Then sprinkle each half with a little cheese and red pepper flakes.
- Bake for 7 minutes or until cheese is browned. Add salt and pepper to taste.
I really love the idea of making an egg with avocado as the cooking vessel. Mighty fine breakfast idea.
Liz this is such a genius idea, love it!