Keto Avocados Stuffed with Eggs – This recipe for low carb egg stuffed avocado is bound to become a staple in your kitchen. It’s a mouthwatering, low-carb, and nutrient-rich dish that not only fuels your body but also delights your taste buds. Imagine the creamy goodness of a perfectly ripe avocado, combined with a soft, runny egg yolk—pure bliss!
Why Keto Avocados Stuffed with Eggs?
Combining avocados and eggs creates a nutrient powerhouse. Avocados are a rich source of healthy fats, fiber, and essential vitamins like potassium, vitamin E, and B-vitamins. Eggs, on the other hand, provide high-quality protein and are packed with nutrients like choline and vitamin D. When eaten together, they make for a wholesome and filling keto meal.
This recipe is simple, quick to prepare, and highly customizable, perfect for a busy weekday breakfast or a leisurely weekend brunch.
Tips and Tricks for the Perfect Keto Avocado and Egg Bake
- Choosing the Right Avocado: Opt for avocados that are ripe but still firm. Overly soft avocados may become mushy when baked.
- Egg Size Matters: Depending on the size of your avocado halves, you may need to adjust the egg size. Smaller eggs work better for avocados that don’t have a lot of space.
- Scooping Technique: When making room for the egg, don’t discard the extra avocado flesh—save it for a quick salad or to add to a smoothie.
- Seasoning Savvy: For an extra flavor boost, try sprinkling a touch of smoked paprika or garlic powder before baking.
Delicious Variations to Try
One of the best things about this dish is how versatile it is. Here are some ideas to keep your taste buds excited:
- Cheesy Delight: Sprinkle shredded mozzarella, cheddar, or Parmesan over the eggs before baking for a melty, gooey finish.
- Meat Lovers’ Option: Add diced cooked bacon, crumbled sausage, or smoked salmon for a protein boost.
- Spicy Kick: Top with sliced jalapeños or a dash of hot sauce for some heat.
- Mediterranean Flair: Add diced tomatoes, chopped olives, and crumbled feta cheese before baking.
How to Serve Keto Avocados Stuffed with Eggs
- Perfect for Breakfast: Pair with a simple side salad or a few slices of crispy bacon for a balanced, keto-friendly meal.
- Lunch or Brunch: Serve alongside some fresh greens drizzled with olive oil and lemon juice.
- Snack: Make one avocado half for a quick, satisfying snack that keeps you full.
Storing and Reheating
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Note that the avocado may darken slightly, but the flavor will remain delicious.
- Reheating: Reheat gently in the microwave or oven until warmed through. Be careful not to overcook the eggs when reheating, as they can become rubbery.
Recipe FAQs
Q: Can I make these ahead of time?
A: While it’s best to enjoy these avocados fresh out of the oven, you can prepare the avocados and crack the eggs into them in advance. Store them in the fridge, covered, and bake just before serving.
Q: What if my avocados are too small for an egg?
A: If your avocados are small, consider using just the yolk or smaller eggs. Alternatively, scoop out more of the avocado flesh to create a larger well.
Q: Are there dairy-free topping options?
A: Absolutely! Skip the cheese and opt for dairy-free toppings like fresh herbs, diced tomatoes, or crispy prosciutto.
Q: Can I make this dish spicy?
A: Yes, add sliced jalapeños, a sprinkle of cayenne pepper, or a drizzle of hot sauce to bring on the heat.
Keto Avocados Stuffed with Eggs
Keto Avocados Stuffed with Eggs - This recipe for low carb avocados stuffed with eggs is bound to become a staple in your kitchen.
Ingredients
- 1 large avocado
- 2 eggs
- Salt and pepper to taste
- ½ tablespoon chopped parsley
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the avocado in half, lengthwise, and carefully remove the pit. If the pit is small, scoop out a bit more avocado to make space for the egg.
- Stabilize the avocado halves in small ramekins to keep them from tipping. If you don’t have ramekins, no worries—baking without them works too.
- Crack an egg into each avocado half. Season generously with salt and pepper, then top with chopped parsley and a sprinkling of Parmesan cheese.
- Bake for 12-14 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Serve warm, with a side of fresh tomatoes for an extra burst of flavor.
Nutrition Information
Yield
2Serving Size
1 gramsAmount Per Serving Calories 245Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 188mgSodium 277mgCarbohydrates 9gFiber 7gSugar 1gProtein 9g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Nutritional Benefits of Avocado and Egg
This dish isn’t just tasty; it’s packed with essential nutrients. Avocados provide healthy monounsaturated fats, which are great for heart health, and eggs offer complete protein, essential for muscle repair and satiety. Both ingredients are keto diet staples, helping to keep your body in a state of ketosis while ensuring you get a balance of healthy fats and protein.
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