Keto Avocado Egg Cups
A Low-Carb, Protein-Packed Breakfast Delight
About this recipe
Start your day with these delightful Keto Avocado Egg Cups, combining creamy avocado and fluffy eggs for a satisfying and low-carb breakfast. This dish is not only delicious but also packed with healthy fats and proteins to keep you full and energized. Perfect for those following a keto or paleo diet, these egg cups are simple to prepare and customizable with your favorite toppings.
Ingredients
- 2 ripe avocados
- 4 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 2 tbsp shredded cheese
- Optional: 2 tbsp chopped bacon
- Optional: 2 tbsp diced tomatoes
- Optional: 1 tbsp chopped herbs
Directions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut each avocado in half and remove the pits.
- 3
Scoop out some avocado flesh to make space for the egg.
- 4
Level the avocado halves by slicing a thin layer off the base if needed.
- 5
Place the avocado halves in a baking dish.
- 6
Crack each egg into a small bowl, then carefully pour into each avocado half.
- 7
Season with salt and freshly ground pepper.
- 8
Bake for 18-20 minutes until the eggs are set to your preference.
- 9
Remove from the oven, let cool slightly, and add optional toppings as desired.
- 10
Serve warm and enjoy!
Chef's tip
Ensure avocados are ripe but firm to prevent them from collapsing while baking. Customize with your preferred toppings for added flavor.
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