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    Home » Recipes » Recipes

    May 4, 2018

    Breakfast Stuffed Avocados #BrunchWeek

    Jump to Recipe Print Recipe

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Breakfast Stuffed Avocados are filled with scrambled eggs, hash brown potatoes, crispy bacon, and topped with sharp cheddar cheese. They make a healthy, filling brunch option.

    Photo of baked Breakfast Stuffed Avocados in a white baking dish

    Welcome to day 5 of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.

    Photo of a display of a carton of Eggland's Best eggs next to a plate of crumbled bacon and fried hash brown potatoes, whole avocados and a cup of shredded cheese

     

    I love recipes with avocados and here's why:

    Are avocados low carb? Yes! They are a great low carb choice. A whole avocado contains only 17 grams (5%) of a days worth of carbohydrates.

    They are packed full of nutrients. Folate, vitamin K, potassium, and many others.

    They are heart healthy. When eaten in moderation, they can help reduce the risk of high cholesterol, heart disease, and diabetes.

    They are simply delicious. As a matter of fact, my Baked Seafood Stuffed Avocados from #BrunchWeek 2016 is one of my top viewed recipes daily!

    Now, add in Eggland's Best Eggs  which are lower in fat and cholesterol, and higher in nutrients than regular eggs, and this egg stuffed avocado recipe is a delicious and nutritious way to start your day!

    Breakfast Stuffed Avocados 

    Close-up photo of baked avocados stuffed with eggs, potatoes, bacon and cheese in a white baking dish

    Read on after the stuffed avocado breakfast recipe to see all the other great recipes shared today.

    Looking for more brunch recipes featuring eggs? Here are some of my favorites:

    Smoked Salmon Deviled Eggs 

    Overnight Eggs Benedict Casserole

    Baked Eggs with Spinach, Bacon, and Avocado 

    AND...just two days ago, in case you missed it, Roasted Red Pepper Asparagus Egg Tarts.

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Photo of baked Breakfast Stuffed Avocados in a white baking dish
    Print Recipe
    4 from 2 votes

    Breakfast Stuffed Avocados

    Breakfast Stuffed Avocados are filled with scrambled eggs, hash brown potatoes, crispy bacon, and topped with sharp cheddar cheese. They make a healthy, filling brunch option.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Breakfast/Brunch
    Cuisine: American
    Servings: 6
    Calories: 432kcal
    Author: Bernadette

    Ingredients

    • 3 ripe but not mushy avocados
    • 6 eggs
    • 6 slices bacon, cooked and crumbled
    • 1 medium-size russet potato, peeled and shredded (or one cup frozen hash browns)
    • 1 cup shredded sharp cheddar cheese
    • ¼ teaspoon salt (or to taste)
    • ¼ teaspoon black pepper (or to taste)
    • 2 tablespoon canola oil

    Instructions

    • Preheat the oven to 350 F. 
    • Heat 1 tablespoon of the  oil in a small frying pan over medium heat. Add the potatoes in a thin layer, season with salt and pepper. Cook until crispy on the bottom, drizzle in the other tablespoon of oil and turn the potatoes, season again with salt and pepper. Cook until crispy and browned. Remove to a plate lined with a paper towel to drain. 
    • Cook and scramble the eggs over medium-low heat until just barely set and a little runny. 
    • Cut the avocados in half length-wise and remove the pits. Using a spoon, scoop out a well in the center of each avocado. Place the avocado halves in a baking dish and fill with equal amounts of scrambled egg. 
    • Equally divide the cooked hash browns on top of the scrambled eggs, then top with crumbled bacon. Sprinkle all over with the cheese. 
    • Bake in the preheated oven for 5-10 minutes or until the cheese is melted and the eggs are fully cooked. Serve hot. 

    Notes

    Nutritional facts will vary due to differences in filling amount and the size of the avocados. 

    Nutrition

    Calories: 432kcal | Carbohydrates: 9g | Protein: 15g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 197mg | Sodium: 429mg | Potassium: 610mg | Fiber: 6g | Vitamin A: 575IU | Vitamin C: 10.1mg | Calcium: 172mg | Iron: 1.5mg

    Take a look at what the #BrunchWeek Bloggers are creating today!

    BrunchWeek Beverages:
    Voodoo Bloody Mary from Girl Carnivore

    BrunchWeek Appetizers:
    Antipasto Platter from A Day in the Life on the Farm
    Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
    How to Create an Antipasto Platter from Love and Confections
    Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
    Spring Cobb Salad from The Barbee Housewife

    BrunchWeek Egg Dishes:
    Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
    Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
    Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
    Cheesy Ham and Asparagus Frittata from Cooking with Carlee
    Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

    BrunchWeek Breads, Grains, and Pastries:
    Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
    Cheddar Sun-Dried Tomato Biscuits from Tara's Multicultural Table
    Coconut Doughnuts from Mildly Meandering
    Grand Marnier French Toast from That Skinny Chick Can Bake
    Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
    Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

    BrunchWeek Main Dishes:
    Salmon Quiche from My Catholic Kitchen
    Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
    Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

    BrunchWeek Fruits, Vegetables and Sides:
    Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
    Breakfast Salad from Caroline's Cooking
    Green Apple Smoothie from The PinterTest Kitchen
    Herbed Asparagus Velouté from Culinary Adventures with Camilla
    Roasted Asparagus & Carrots from Amy's Cooking Adventures
    Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

    BrunchWeek Desserts:
    Hazelnut Pudding Cake from Strawberry Blondie Kitchen
    Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
    Pumpkin Snack Cake from A Kitchen Hoor's Adventures
    Raspberry Lime Parfaits from Eat Move Make

    Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

    THIS GIVEAWAY HAS NOW ENDED 

    « Espresso Coffee Cake #BrunchWeek
    Chinese Sugar Donuts #BrunchWeek »
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    Reader Interactions

    Comments

    1. hellen says

      June 05, 2018 at 5:30 am

      this is so lovely

      Reply
    2. Wendy says

      May 09, 2018 at 1:15 pm

      Oh my....I love this recipe

      Reply

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