Avocado Egg Bake

Have you ever seen those recipes where you put an egg inside an avocado and then bake it? Looks amazing right? I tried one of these about 6 months ago. Unfortunately, I didn’t hollow out the avocado (because why waste something wonderful?) and my egg white fell off the avocado. No major sadness for me, since the white is my least favorite part, but it does have nutritional value and the majority of the protein.

When they came out and it was just egg yolk and avocado I have to admit my taste buds were in heaven. So much fat haha. It was amazing. Since there is value in the egg whites, and it was messy and not exactly what I intended last time, I thought about how I could combine avocado and eggs into a quick casserole. With bacon, obviously. Voila avocado egg bake.

This one is kid friendly, as 2 of my kids actually ate it. My daughter was surprised to discover that warm avocado is actually delicious (as was I initially). I could have also called it breakfast fat bomb, because that’s exactly what it was! I’m still going strong on Whole 30, but this could also work for a keto diet. I did the nutritional calculations and there are only 3 carbs per serving for this avocado egg bake.

Since I’m sensitive to the taste of eggs this pregnancy, I’m getting very creative in eating them. I have something else up my sleeve in the next week! But for now we can turn our focus onto the loveliness that is avocados, bacon, and egg.

To keep this Whole 30 compliant you’ll need to use a no sugar added bacon (I like Pederson’s). Cut up some bacon and throw in a pan. Cook until slightly browned and move to 8×8 casserole dish. You could also make this in a cast iron skillet, but mine has sadly disappeared. Dice avocado and layer evenly across bacon.