Spicy Avocado Egg Bake

Breakfast is the best meal of the day. Don’t fight with me, you know its true. I struggle with eating way too much bread at breakfast, so I’ve been playing around with various ways I can have all my favorite flavors without wasting stomach space on grain.

The avocado egg bake is born. This can easily be topped with all your favorite toppings, but I will suggest you try mine first. I am slowly being more and more addicted to avocado as a breakfast staple, and this is no exception.

Spicy Avocado Egg Bake (makes 2)

Ingredients:

  • 1 large avocado, split in half and seed removed
  • 2 eggs
  • 1/4 c white cheddar, shredded
  • 3-4 strips bacon, crumbled
  • sriracha

Instructions:

  1. Preheat your oven to 350. Prepare a baking sheet with foil.
  2. Using a spoon, scrape out a little additional avocado from the hole already created by the pit being removed. Don’t get rid of too much! Just enough where your egg will fit without spilling way over.
  3. Lay the two halves of the avocado skin down on the pan. If your avocados do not stay up on their own, you can place them in oven-safe ramekins on the baking sheet as well.
  4. Crack one egg into each half. Some egg white may remain outside of the hole, which is fine, but you do not want egg spilling over the sides.
  5. Crumble bacon over raw egg, sprinkle shredded white cheddar.
  6. Put in oven for about 8-10 minutes or until egg white is opaque and cheese is melted and browned. Remove from oven and drizzle sriracha on top.
  7. Eat out of the avocado skin with a spoon, and enjoy!
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