Low Carb Avocado Breakfast Cups
The ultimate low-carb breakfast that combines creamy avocado and rich eggs in a delightful cup! Low Carb Avocado Breakfast Cups are easy to prepare and perfect for a quick meal. Enjoy this delicious, satisfying dish that will keep you coming back for more!
Equipment
- Baking Sheet
- Oven
Ingredients
- 2 avocados Avocados halved, pits removed
- 4 eggs Eggs large
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Ground black pepper
- 1/4 cup Low fat shredded Mexican cheese
- 1/4 cup Salsa
Instructions
- Preheat your oven to 450 °F.
- Line a small baking dish with baking paper.
- Scoop out a teaspoon or so of the flesh of each avocado half.
- Break each egg into the center of each avocado half.
- Sprinkle each egg with salt and pepper.
- Place into the baking dish and bake for 15 minutes or until the whites are set.
- Sprinkle with cheese when there is 1 minute left.
- Top with salsa.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat in the oven for the best texture.
- Freezing: It's best not to freeze these cups as the texture of the egg and avocado may change. Enjoy them fresh!
- Pairing: These breakfast cups pair wonderfully with a light salad or some toasted whole grain bread for a more filling meal.
- Experimenting: Try adding different toppings like hot sauce or chopped herbs for a unique twist each time you make them.
- Serving size: One avocado half per person is usually enough, but feel free to adjust based on your appetite!