Avocado and Egg Breakfast Bake

why make this recipe

Breakfast Stuffed Avocados are a delicious and nutritious way to start your day. Combining creamy avocados, fluffy scrambled eggs, crispy bacon, and crunchy hash browns creates a wonderful mix of flavors and textures. This dish is not only filling but also packed with healthy fats and protein, making it perfect for breakfast or a hearty brunch. It’s easy to make and can be customized to fit your taste, ensuring everyone at the table will enjoy it.

how to make Breakfast Stuffed Avocados

Ingredients

• 3 ripe but not mushy avocados
• 6 eggs
• 6 slices bacon (cooked and crumbled)
• 1 medium-size russet potato (peeled and shredded or one cup frozen hash browns)
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 tablespoons canola oil

Directions

1. Preheat the oven to 350°F.
2. Heat 1 tablespoon of oil in a small frying pan over medium heat. Add the potatoes in a thin layer, season with salt and pepper. Cook until crispy on the bottom, then drizzle in the other tablespoon of oil and turn the potatoes. Season again with salt and pepper. Cook until crispy and browned. Remove to a plate lined with a paper towel to drain.
3. Cook and scramble the eggs over medium-low heat until just barely set and a little runny.
4. Cut the avocados in half lengthwise and remove the pits. Using a spoon, scoop out a well in the center of each avocado. Place the avocado halves in a baking dish and fill with equal amounts of scrambled egg.
5. Equally divide the cooked hash browns on top of the scrambled eggs, then top with crumbled bacon. Sprinkle all over with the cheese.
6. Bake in the preheated oven for 5-10 minutes or until the cheese is melted and the eggs are fully cooked. Serve hot.

how to serve Breakfast Stuffed Avocados

Serve these stuffed avocados warm, right out of the oven. They make a fantastic centerpiece for a brunch table. Consider pairing them with fresh fruit, a light salad, or a drizzle of hot sauce for some extra flavor.

how to store Breakfast Stuffed Avocados

If you have leftovers, store the stuffed avocados in an airtight container in the refrigerator. They will keep well for about 1-2 days. To reheat, place them in the oven at 350°F until warmed through.

tips to make Breakfast Stuffed Avocados

• Ensure your avocados are ripe but not overly soft to avoid them falling apart when you scoop them.
• Feel free to add vegetables like spinach or bell peppers to the eggs for added nutrition.
• Experiment with different cheeses such as pepper jack or mozzarella for a twist.

variation

If you want a lighter version, you can use turkey bacon instead of regular bacon. You can also switch out the cheddar cheese with feta or make it dairy-free by using a cream cheese alternative.

FAQs

Can I make these ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator. Just fill the avocados and bake them when you’re ready to eat.

What can I use instead of bacon?
You can substitute bacon with turkey bacon, sausage, or even skip the meat altogether for a vegetarian version.

Can I use frozen hash browns?
Yes, frozen hash browns work well in this recipe. Just make sure to cook them according to the package instructions before adding them to the avocados.

Breakfast Stuffed Avocados

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• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

A delicious and nutritious breakfast option featuring creamy avocados, scrambled eggs, crispy bacon, and crunchy hash browns.

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Ingredients

Scale 1x2x3x

• 3 ripe but not mushy avocados
• 6 eggs
• 6 slices bacon (cooked and crumbled)
• 1 medium-size russet potato (peeled and shredded or one cup frozen hash browns)
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 tablespoons canola oil

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Instructions

1. Preheat the oven to 350°F.
2. Heat 1 tablespoon of oil in a small frying pan over medium heat. Add the potatoes in a thin layer, season with salt and pepper. Cook until crispy on the bottom, then drizzle in the other tablespoon of oil and turn the potatoes. Season again with salt and pepper. Cook until crispy and browned. Remove to a plate lined with a paper towel to drain.
3. Cook and scramble the eggs over medium-low heat until just barely set and a little runny.
4. Cut the avocados in half lengthwise and remove the pits. Using a spoon, scoop out a well in the center of each avocado. Place the avocado halves in a baking dish and fill with equal amounts of scrambled egg.
5. Equally divide the cooked hash browns on top of the scrambled eggs, then top with crumbled bacon. Sprinkle all over with the cheese.
6. Bake in the preheated oven for 5-10 minutes or until the cheese is melted and the eggs are fully cooked. Serve hot.

Notes

Ensure your avocados are ripe but not overly soft to avoid them falling apart when you scoop them. Feel free to add vegetables like spinach or bell peppers to the eggs for added nutrition.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 18g
• Cholesterol: 300mg

Keywords: stuffed avocados, breakfast, healthy, brunch, eggs, bacon