These Southwestern Avocado Egg Boats are a great breakfast option full of healthy fats and lots of south of the border flavor!
It’s the 21 and Recipe Redux time! And this month’s topic is one of my favorites: breakfast!
Break Out of Breakfast Boredom:
“Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!”
This month’s Recipe Redux theme couldn’t have been any more perfect, because my recipe theme for this month is breakfast! If you read my post for Peaches & Cream Oatmeal, you know that I love breakfast! This entire month I have been sharing some new breakfast recipes to hopefully inspire you to eat a better breakfast each morning. This recipe is no exception.
These Southwestern Avocado Egg Boats are so fun. Each avocado half is an individual serving for each person, which makes it fun for kids to have their very own.
To make room for the egg, you must scoop out some of the avocado flesh. Instead of tossing all that avocado yumminess out, I am sharing a recipe for avocado cream (made with Greek yogurt) for you to whip up and top the avocado egg boats with. You will have much more avocado cream than you need for the boats, but don’t worry! The cream goes great with so many other foods, such as a dip for chips, or served atop baked potatoes, nachos, on sandwiches or anything else you desire!
Spice up your breakfast with these Southwestern Avocado Egg Boats Share on X
Southwestern Avocado Egg Boats
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 boats 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These Southwestern Avocado Egg Boats are a great breakfast option full of healthy fats and lots of south of the border flavor!
Ingredients
For the boats:
- 3 medium-large avocados
- 1/2 Tablespoon olive oil
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 3 eggs
- 1/8 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- finely shredded cheese
- salsa
- cilantro, optional
For the avocado cream:
- Avocado flesh (scooped out from the avocados used for the boats)
- 1/4 cup plain Greek yogurt
- 2 Tablespoons lime juice
- pinch of salt
Instructions
- Preheat oven to 425 degrees F.
- Slice the avocados in half and remove the pit. Scoop out some of the avocado flesh, leaving a rim around the edge (reserve the flesh for the avocado cream, recipe below). Set the avocado halves on a foil lined baking sheet, or in a baking dish.
- In a skillet over medium heat, saute the onions and bell peppers in the olive oil for about 5 minutes. Set aside.
- Crack the eggs into a medium size bowl and whisk well. Next, mix in the spices and seasonings. Stir in the onions and bell peppers.
- Pour the egg mixture into the avocado halves, filling each about 3/4 full. Sprinkle cheese evenly among the 4 boats. Bake for 15-18 minutes or until the eggs are done.
- Serve hot topped with salsa, cilantro, and avocado cream (instructions below).
For the avocado cream:
- While the avocado egg boats are baking make the avocado cream. In a small food processor (I use this Ninja blender), place the reserved avocado flesh, Greek yogurt, lime juice and salt. Pulse/blend until smooth and creamy. Serve atop the avocado egg boats.
- There will be more than enough than you can use on the avocado egg boats – use it as a dip for chips, or serve atop baked potatoes, nachos, on sandwiches or anything else you desire!
Nutrition
- Serving Size: 1 "boat"
For more healthy + delicious breakfast recipes, check out the list below!
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