Stuffed Avocado Breakfast Cups
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2
Ingredients
- 2 ripe avocados
- 1 lime or lemon
- 1/4 cup diced white onion
- 4 large Eggland’s Best eggs
- 3 slices cooked bacon (crumbled)
- 1/2 teaspoon fresh chives chopped or freeze-dried
- Salt and pepper
Instructions
- Cut avocados in half lengthwise.
- Remove pit and skin.
- Remove some of the flesh from the center of the avocado to create a well.
- Rub lime or lemon juice on avocado to prevent browning.
- Season flesh with a pinch of salt and pepper and set aside.
- Heat a medium skillet over medium heat.
- Add onions and cook for 5-7 minutes until slightly tender.
- While onions are cooking whisk eggs in a small bowl until frothy.
- Once onions are cooked pour in egg mixture and add bacon and 1/4 teaspoon of chives.
- Cook eggs, stirring occasionally until just cooked and scrambled. Don’t overcook so they get rubbery.
- Remove from heat and season with a pinch of salt and pepper to taste.
- Divide cooked egg mixture into avocado cups.
- Sprinkle with remaining chives and a pinch of salt and pepper and serve immediately.