Who needs toast when you can have all your favorite toppings right on your avocado? With back to school just around the corner, it can be tough to find time to put together creative and nourishing breakfasts, but this delicious meal is quick and makes the most of all of summer’s freshest flavors. Packed with easy-to-swap ingredients like feta, spinach and red bell pepper, this eggs-cellent recipe can be customized to the liking of even the pickiest of eaters. In less than 30 minutes, make a breakfast that will wow and still give you enough time to get the kids to school on time!
- 3 avocados
- 6 eggs
- Cooked bacon, chopped
- Spinach, minced
- Jalapeño, chopped
- Parsley, minced
- Red bell pepper, chopped
- Cheddar cheese, shredded
- Mozzarella cheese, shredded
- Feta, crumbled
- Salt and pepper
Slice each avocado in half lengthwise and remove the pit.
Scoop out about one tablespoon from each avocado half to create space for your egg.
Places the avocado halves in a baking dish or tray with the open side facing up.
Gently crack one egg in each half of the avocado.
In the first avocado, top your egg with bacon, mozzarella cheese and parsley.
Top the second avocado with feta cheese and spinach.
Then, top your final avocado with red bell pepper, cheddar cheese and jalapeño.
Bake for 15-20 minutes at 425ºF
Sprinkle salt and pepper as desired, and enjoy!
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