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Avocado Egg Bake with Turkey Bacon

Avocado Egg Bake with Turkey Bacon

This carb-conscious breakfast recipe uses avocado halves as tasty little bowls for baked eggs and crisp turkey bacon which means it’s both filling and low-cal!

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servings Makes 2 servings 2
preparation time PREP Under 15 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 1 avocado
  • 4 egg whites
  • 2 slices JENNIE-O® Turkey Bacon
  • ½ cup salsa
  • salt and freshly ground pepper, if desired
  • corn tortillas, if desired
  • glass of milk, if desired

Directions

  1. Heat oven to 425°F.
  2. Cut avocado in half and remove the pit by piercing it with a sharp knife and pulling it out.
  3. Scoop about half the avocado out. Using a knife, shave off a small amount of the avocado bottom so that it sits flat forming a bowl shape. Repeat for other avocado half. Reserve removed avocado for another use. Set each avocado half in their own space in a standard size muffin pan, with the hollowed out side facing up.
  4. Divide egg whites between each avocado half and pour inside. Bake 15 to 20 minutes or until eggs are set.
  5. Cook turkey bacon according to package directions; cut into small pieces. Always cook to well-done, 165°F as measured by a meat thermometer.
  6. Remove cooked eggs and avocados from the oven.
  7. Top with salsa, turkey bacon and salt and pepper, if desired. Serve with chips and milk, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories190

Protein10g

Carbohydrates10g

Fiber3g

Sugars0g

Fat14g

Cholesterol10mg

Sodium220mg

Saturated Fat2g

MADE WITH

Turkey Bacon

Turkey Bacon

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Avocado Egg Bake with Turkey Bacon