High Protein Egg and Avocado Bake

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In a world of instant cereals, boxed cereals, breakfast sandwiches and muffins it is hard to believe that there are actually low carb high protein breakfasts that don’t involve innocuous mixture of flour, water and yeast. For someone eating low carb this mixture is anything but innocuous. The more baked goods we consume, the more some people may start finding you resemble the Pilsbury Dough Boy. Sure I love to visit the local boulangerie or coffee house from time to time. (more so for the wonderful coffee, @tampcoffeeco) but to start my day low carb, high protein yummies is what puts real fuel in my tank.

So we have covered this before, Sundays are my breakfast day. My day to provide a smash up meal and this one was a lovely one. Be sure to get large avocado (not too ripe, but not stone hard either) to accommodate the entire egg. I preferred this very simple with a dash of salt and pepper but I could also see placing a teaspoon of hot salsa in the avocado before cracking a smaller egg on top. A huevos rancheros take if you will.

If you prefer your eggs a little more runny adjust the cooking times accordingly.

This breakfast would make an ideal pre-workout meal. There is 17g protein and only 4.4g net carbs.

High Protein Egg and Avocado Bake Recipe

By kimmy Published: March 24, 2015

  • Yield: 1 Servings
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 25 mins

Calories: 473 | Fat: 39.6g | Protein: 17g | Carbs: 18g | Fibre: 13.6g | WW Points: 13

Ingredients

Instructions

  1. Cut avocado in 1/2 and remove stone. Hollow out more of the flesh to accommodate the entire egg. Leave peel on.
  2. Sprinkle the fresh basil on raw egg.
  3. Place pan carefully in the oven as to not tip the avocado and spill the egg. Bake for 20 or until yolk is cooked to your liking.
  4. Sprinkle with salt and pepper and carefully crack egg into hollow of avocado.
  5. Remove from oven, plate avocado and sprinkle with feta cheese and more salt and pepper. Enjoy!!!
By | 2015-03-24T11:07:54+00:00 March 24th, 2015|Breakfast, Lunch, Recipes, Vegetarian|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

One Comment

  1. Homemade & Yummy March 31, 2015 at 2:35 am - Reply

    These sound awesome. Avocados and eggs are a great pair. Nice idea.

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