Avocado Egg Breakfast Cups

$- 2 ripe avocados - 4 large eggs - 1/4 cup cherry tomatoes, halved - 2 tablespoons fresh chives, chopped - Salt and pepper to taste - 1/2 teaspoon garlic powder - 1/4 teaspoon paprika - Optional: hot sauce for serving To make Avocado Egg Breakfast Cups, you need simple ingredients. Avocados are creamy and rich. Eggs provide protein and keep you full. Cherry tomatoes add color and a touch of sweetness. Fresh chives give a nice onion flavor. You can adjust salt and pepper to your taste. Garlic powder and paprika boost the flavor. If you like heat, add hot sauce when serving. - Calories per serving: Around 300 - Macronutrient breakdown: - Carbs: 15 grams - Protein: 14 grams - Fat: 22 grams These cups are not just tasty; they are healthy too. Avocados are high in healthy fats. They help your heart and skin. Eggs contain many vitamins and minerals. They support your eye health and brain function. Together, they make a filling meal. This dish is perfect for a quick breakfast or brunch. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This temperature cooks the eggs just right. A hot oven helps the egg whites set while keeping the yolks creamy. Next, take your ripe avocados and cut them in half. Be careful when you do this! Remove the pit gently. Scoop out a little flesh from the center. This creates enough space for the egg. You want the avocado halves to hold the egg without spilling. Now, place the avocado halves in a muffin tin. This helps keep them steady while baking. If you don’t have a muffin tin, you can use aluminum foil to support them. Crack an egg into each half. Make sure not to let any egg white spill out. Season the eggs with garlic powder, paprika, salt, and pepper. Then, sprinkle halved cherry tomatoes and chopped chives on top for extra flavor. Put the muffin tin in your preheated oven. Bake for about 15 to 20 minutes. You want the egg whites set and the yolks sunny, but not hard. If you like the yolks firmer, leave them in a bit longer. When they’re done, take them out and let them cool. To get the perfect egg texture, aim for a soft yolk. Bake the cups until the whites are set but the yolks stay runny. Check them at 15 minutes. If you want firmer yolks, bake a bit longer. Use a toothpick to test the firmness. This way, you control how you like them best! Seasoning makes a big difference in taste. I use garlic powder and paprika for a warm flavor. Salt and pepper are key, too. If you like heat, add hot sauce after baking. Fresh chives bring a nice crunch and burst of flavor. You can also try other spices, like cumin or chili powder, for a twist. Serve these cups warm for the best taste. They look great on a plate! Pair them with whole-grain toast or a fresh salad. You can also serve them with fresh fruit for a balanced meal. They make a fun brunch dish for guests, too. Enjoy them right after baking for the best flavors! Pro Tips Choose the Right Avocados: Make sure to select ripe avocados that yield slightly to pressure. This ensures they are creamy and perfect for baking. Adjust Cooking Time: Baking time can vary based on your oven and how you like your eggs. Keep an eye on them, especially if you prefer runny yolks. Experiment with Toppings: Feel free to add other toppings like cheese, bacon bits, or spinach for a twist on flavor and texture. Use a Muffin Tin: A muffin tin helps keep the avocado halves stable and prevents spills, making it easier to bake them without mess. {{image_2}} You can make this dish vegetarian easily. Just skip the eggs and use egg substitutes. Silken tofu works well for this. It gives a creamy texture and is packed with protein. You can also add some sautéed veggies like spinach or bell peppers for more nutrients. This keeps the meal filling and tasty. If you don’t have avocados, you can use bell peppers. Cut them in half and remove the seeds. They hold the egg nicely, too. If you’re out of chives, green onions are a great swap. For tomatoes, you can use diced red onion or even olives for a different flavor. You can make your breakfast cups more exciting with flavor add-ins. Try adding cheese like feta or cheddar for a creamy taste. Fresh herbs like basil or parsley can brighten the dish. You can also sprinkle in some cayenne pepper or your favorite spice mix for extra heat. To store leftover avocado egg breakfast cups, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to two days. If you want to save space, you can separate the eggs from the avocado. This helps keep the avocado fresh. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the breakfast cups on a baking sheet. Heat them for about 10 to 15 minutes. This will warm them up without overcooking the eggs. You can also use a microwave. Heat on high for 30 seconds to 1 minute. Check to make sure the eggs are warm. If you store the avocado egg breakfast cups properly, they last about two days in the fridge. They do not freeze well, as the texture of the avocado changes. For best taste and texture, eat them fresh. Enjoying them right after cooking gives you the best experience. Yes, you can prepare the avocados and eggs in advance. You can scoop out the avocado and mix the spices the night before. When ready, just crack the eggs into the cups and bake them. This saves you time in the morning and keeps breakfast easy. If you don’t have chives, you can use green onions. They add a nice flavor too. You can also try fresh parsley or dill for a different taste. Each choice gives a unique twist to your cups. The eggs are done when the whites are set. You want the yolks to be runny but not raw. If you like firmer yolks, bake them a bit longer. Keep an eye on them to get the perfect texture. Yes! You can use fewer eggs and add more veggies. Try using only one egg and fill the rest with cherry tomatoes or spinach. This keeps the dish tasty and light while still being filling. This blog post shared how to make tasty avocado egg breakfast cups. You learned about the key ingredients, like ripe avocados and fresh eggs. We covered step-by-step instructions and helpful tips for perfecting the dish. You also found ways to customize the recipe with variations and storage tips. Overall, these breakfast cups are a healthy choice. I encourage you to try them out and enjoy a delicious start to your day.$

Avocado Egg Breakfast Cups

Start your day with this delicious avocado egg breakfast recipe! These baked avocado cups are not only easy to make but also packed with flavor and nutrition. Perfect for anyone seeking healthy breakfast ideas, this dish combines creamy avocados with perfectly baked eggs. You'll love these easy avocado recipes that are sure to impress. Try this egg and avocado breakfast today and elevate your morning routine! Save for later! #AvocadoEggCups #HealthyBreakfast #EasyRecipes #BreakfastIdeas

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Ingredients

2 ripe avocados

4 large eggs

1/4 cup cherry tomatoes, halved

2 tablespoons fresh chives, chopped

Salt and pepper to taste

1/2 teaspoon garlic powder

1/4 teaspoon paprika

Optional: hot sauce for serving

Instructions

Preheat your oven to 375°F (190°C).

Cut the avocados in half and carefully remove the pit. Scoop out a bit of flesh from the center to create enough space for the egg.

Place the avocado halves in a muffin tin to keep them stable while baking. You can use aluminum foil or small cups around them for extra support if needed.

Crack an egg into each avocado half, taking care not to spill any egg white outside the avocado.

Season the eggs with garlic powder, paprika, salt, and pepper to taste.

Sprinkle the halved cherry tomatoes and chopped chives over the eggs for added flavor and color.

Bake in the preheated oven for about 15-20 minutes, or until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).

Remove from the oven and let cool slightly before serving.

Drizzle with your favorite hot sauce, if desired.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2