Avocado Egg Breakfast Cups

$- 2 ripe avocados - 4 large eggs - 2 tablespoons cherry tomatoes, diced - 2 tablespoons red onion, finely chopped - 1 tablespoon fresh cilantro, chopped - Salt and pepper to taste - Optional: red pepper flakes for added heat Each serving of these avocado egg breakfast cups has about 300 calories. They provide a great balance of protein, healthy fats, and carbohydrates. Here’s a quick breakdown: - Protein: 12 grams - Fat: 22 grams - Carbohydrates: 18 grams Avocados are rich in healthy fats, which are good for your heart. They also contain fiber, helping with digestion. Eggs are a great source of protein and vitamins. The cherry tomatoes add vitamin C and antioxidants, while cilantro gives fresh flavor and nutrients. This meal is not just tasty; it packs a lot of health benefits too! {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). This makes sure your cups bake evenly. - Slice the avocados in half lengthwise and carefully remove the pits. Use a sharp knife for safety. - If the cavity is too small, scoop out a little avocado flesh. This creates enough space for the egg. - Place the avocado halves upright in a muffin tin. This helps them stay stable while baking. - Crack an egg into each avocado half. Be careful not to let the egg whites spill out. - Sprinkle diced tomatoes and chopped red onion on top. This adds flavor and color to your dish. - Bake the avocado cups for 12-15 minutes. Check on them to get your preferred egg doneness. - For runny yolks, bake less. For firmer yolks, bake longer. - After baking, let the cups cool for a minute. Garnish them with fresh cilantro before serving. - Choosing the right avocado Select ripe avocados that yield slightly to gentle pressure. They should feel soft but not mushy. A ripe avocado has a lovely creamy texture that pairs well with eggs. - Adjusting egg size for smaller avocados If your avocados are small, use medium eggs instead of large ones. This will help avoid spills and create a better fit. - Using a muffin tin for stability Nestle the avocado halves in a muffin tin. This keeps them steady while baking. It prevents any tipping, so your eggs stay where they belong. - Pairing options like toast or salad Serve your avocado egg cups with whole-grain toast. A fresh side salad adds a nice touch too. This makes your meal more filling and colorful. - Creative plating ideas Use a vibrant plate to showcase your cups. You can arrange the toast on the side and garnish with extra cilantro. This adds a fun, fresh look. - Adding spices and herbs for extra flavor Sprinkle red pepper flakes on top for heat. Fresh herbs like basil or dill can also enhance the taste. Don't be afraid to experiment with flavors! Pro Tips Choose Ripe Avocados: Ensure your avocados are ripe but not overripe for the best texture and flavor in your breakfast cups. Egg Size Matters: If your avocados are smaller, opt for medium eggs to avoid overflow and ensure a perfect fit. Watch the Baking Time: Keep a close eye on the eggs while they bake; adjust the time depending on whether you prefer runny or firm yolks. Garnish for Flavor: Fresh cilantro adds a delightful freshness, but feel free to experiment with other herbs like parsley or chives for a unique twist. {{image_4}} You can swap eggs for tofu or chickpeas. Tofu gives a nice texture. Use firm tofu, and crumble it. Chickpeas can add protein too. Just mash them lightly before adding. For veggies, try bell peppers or spinach. These add color and nutrients. You can mix and match to find your favorite combo. Herbs and spices can boost flavor. Try adding fresh basil or dill. These herbs add a fresh taste. You can also sprinkle garlic powder or paprika for warmth. Incorporating cheeses like feta or cheddar can make it creamy. If you enjoy meat, add crispy bacon or sausage for extra flavor. Experiment to find the perfect mix! For gluten-free options, this recipe fits well. All the ingredients are naturally gluten-free. If you're low-carb, skip the tomatoes. Instead, add extra greens like kale or zucchini. These keep the meal light and healthy. Adjust the recipe to suit your diet needs while keeping it tasty! To keep your avocado egg cups fresh, store leftovers in the fridge. Place them in an airtight container. This helps to prevent air from making them soggy. If you want to reheat them, use your oven. Preheat it to 350°F (175°C). Heat for about 10 minutes, or until warm. You can also use a microwave, but be careful. Microwaving can make the eggs tough if you heat them too long. These breakfast cups are best eaten fresh. However, you can store them for up to 2 days in the fridge. If you notice any changes in color or smell, it’s time to toss them. Signs of spoilage include browning avocados or a sour smell. Always check for these signs to ensure your food is safe to eat. Yes, you can prepare the avocado egg cups in advance. Make the filling and store it in the fridge until you are ready to bake. However, I recommend baking them fresh to enjoy the best taste and texture. Serve your avocado egg cups on a colorful plate. Pair them with whole-grain toast or a fresh side salad. Add some sliced fruit for a complete meal. This makes for a vibrant and healthy breakfast. Using frozen eggs in this recipe is not ideal. Frozen eggs can change texture when cooked. Fresh eggs provide the best taste and texture for your avocado cups. Always use fresh eggs for better results. Check the egg whites first. They should be set and no longer clear. For runny yolks, bake for about 12 minutes. For firmer yolks, bake for 15 minutes or more. Always keep an eye on them to get your desired doneness. You now have the tools to create tasty Avocado Egg Breakfast Cups. We covered all ingredients needed for this easy dish. I shared a simple method to prepare, bake, and serve these cups. Explore options for variations to fit your diet and taste. Remember to store leftovers properly for later enjoyment. Keep these tips handy to make your breakfast both fun and nutritious. Enjoy your cooking and the delicious results!$

Avocado Egg Breakfast Cups

Delicious avocado halves filled with eggs and topped with fresh vegetables, perfect for a nutritious breakfast.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 2

Calories 250 kcal

Ingredients

2 whole ripe avocados
4 large eggs
2 tablespoons cherry tomatoes, diced
2 tablespoons red onion, finely chopped
1 tablespoon fresh cilantro, chopped
to taste salt and pepper
optional red pepper flakes for added heat

Instructions

Begin by preheating your oven to 425°F (220°C) so it's ready for baking.
With a sharp knife, carefully slice the avocados in half lengthwise and remove the pit gently. If you find that the cavity isn't large enough to hold the egg, use a spoon to scoop out a small amount of avocado flesh, creating adequate space.
To ensure stability while baking, nestle the avocado halves upright in a muffin tin. This will prevent them from tipping over during the cooking process.
Crack an egg into each avocado half, taking care to prevent the egg whites from spilling over the sides. If your avocados are smaller, consider using medium-sized eggs for a better fit.
Evenly distribute the diced cherry tomatoes and finely chopped red onion over the eggs, adding vibrant colors and flavors to your dish.
Season the tops of the eggs with a sprinkle of salt and pepper. If you enjoy a bit of a kick, feel free to add red pepper flakes according to your heat preference.
Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes. Keep an eye on them to achieve your desired egg doneness—longer for firmer yolks, shorter for runny ones.
Once they are baked to perfection, carefully take the muffin tin out of the oven and allow the avocado egg cups to cool for a minute or two.
Just before serving, garnish your lovely breakfast cups with fresh cilantro for a burst of color and freshness.

Notes

Serve with whole-grain toast or a fresh side salad for a complete meal.

Keyword avocado, breakfast, eggs, healthy