Ingredients: •2 eggs •1 avocado •Salt and pepper to taste
Directions: Preheat oven to 400 and put foil into a small oven-safe baking dish or sheet. Cut avocado in half and remove the pit. With a spoon, remove some of the avocado flesh to make room for the eggs. Slice a bit off the back of the avocado so it will be level on the baking surface.
Crack eggs into the center of the avocado; add salt and pepper to taste. Bake for 15-20 minutes or until egg is done.
3. Blueberry Avocado Muffins
Click here for a recipe for Avocado Banana and Walnut Muffins
Yield: 12-15 muffins Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon (optional)
1 ripe avocado, seeded and peeled
3/4 cup sugar
1 tsp. vanilla extract
1 1/2 cups fresh blueberries
1 egg
1 cup Greek yogurt
Streusel Topping Ingredients:
2 Tbsp. melted butter, slightly cooled
2 Tbsp. all-purpose flour
2 Tbsp. granulated sugar
1/4 cup raw sugar
Instructions: Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Using a spoon or an ice cream scoop, put the batter into the prepared muffin cups and sprinkle the streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.
To Make The Streusel Topping: Whisk together all ingredients until combined and mixture is crumbly.
Instructions: 1. Scramble eggs like you normally would 2. Add a diced avocado and herbs about 1 minute before the eggs are done 3. Add salt and pepper to taste
Instructions: Blend avocado, milk, and honey in a blender (or food processor) until smooth. Garnish with granola or almonds. You can also chill for about an hour for a refreshing coolness.
9. Avocado Breakfast Casserole
Ingredients:
18 ounce package Pillsbury Crescent Rolls
10 slices cooked bacon (cut into bite sized pieces)
1 cup shredded hash browns (thawed)
1 Avocado (diced)
1 cup cherry tomatoes (sliced in half)
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
Kosher salt and cracked black pepper (to taste)
Directions: 1. Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and on sides of pan. 2. Layer bacon, hash browns, avocado, and tomatoes on top of crescent roll dough. 3. In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients. 4. Sprinkle cheddar cheese over the top. Bake in 350 degree oven for 30-35 minutes. 5. Remove from oven and sprinkle Kosher salt and cracked black pepper over to taste.