Description
A delicious and nutritious breakfast option, these Breakfast Stuffed Avocados combine eggs, bacon, and crispy potatoes all baked together for a hearty start to your day.
Ingredients
Scale
- 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
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 tablespoons canola oil
Instructions
- Preheat the oven to 350 F.
- Heat 1 tablespoon of the 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, 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.
- Cook and scramble the eggs over medium-low heat until just barely set and a little runny.
- Cut the avocados in half length-wise 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 eggs.
- Equally divide the cooked hash browns on top of the scrambled eggs, then top with crumbled bacon. Sprinkle all over with the cheese.
- Bake in the preheated oven for 5-10 minutes or until the cheese is melted and the eggs are fully cooked. Serve hot.
Notes
- Feel free to customize the toppings with vegetables or different types of cheese.
- Ensure avocados are ripe but not overly soft for the best texture.
- This dish can be prepared with egg substitutes for a lower cholesterol option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 300mg