Description
Breakfast Stuffed Avocados are a delicious and nutritious way to elevate your morning routine. Imagine creamy avocado halves filled with fluffy scrambled eggs, crispy hash browns, and savory bacon, all topped with melted sharp cheddar cheese. This hearty dish is not only visually appealing but also packed with protein and healthy fats, making it the perfect choice for brunch or a satisfying breakfast.
Ingredients
Scale
- 3 ripe avocados
- 6 large eggs
- 6 slices of cooked bacon, crumbled
- 1 medium russet potato (or 1 cup frozen hash browns)
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- 2 tablespoons canola oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a non-stick frying pan, heat 1 tablespoon of canola oil over medium heat. Add shredded potatoes, season with salt and pepper, and cook until crispy on both sides. Remove and drain on paper towels.
- In the same pan, scramble the eggs over medium-low heat until just set but still slightly runny.
- Halve the avocados lengthwise and remove the pits. Scoop out a bit of flesh to create wells for filling.
- Place avocado halves in a baking dish and fill each half with scrambled eggs, followed by hash browns, crumbled bacon, and top with cheese.
- Bake for 5–10 minutes until the cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half (150g)
- Calories: 335
- Sugar: 1g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 195mg