Keto Avocado Egg Cups

Ingredients for Keto Avocado Egg Cups Two ripe avocados

Four big eggs Half a cup of shredded cheese, either mozzarella or cheddar To taste, add salt and pepper. Hot sauce, chopped chives, or crumbled bacon are optional garnishes. Directions Warm up the oven. Set the oven temperature to 375°F, or 190°C. To avoid sticking, line a baking tray with foil or parchment paper. Get the avocados ready. Carefully remove the pits from the avocados after slicing them in half lengthwise. To make room for the egg, remove a small amount of meat from the middle. 

Keep the remaining avocado for a garnish or another meal. Put the Egg Cups together. On the baking tray, arrange the avocado halves. To hold them upright, you can make tiny "nests" around them with aluminum foil. In each half of an avocado, crack one egg. Pour a small amount of egg white out before adding if the eggs are too big. Add cheese and season. To taste, add salt and pepper to each egg. For a golden, melted finish, sprinkle the eggs with shredded cheese. 

 Make the Avocado Egg Cups in the oven. Bake for 15 to 20 minutes in a preheated oven. How hard or runny you prefer your egg yolks will determine the precise timing. Serve after garnishing. When finished, take the egg cups out of the oven and allow them to cool a little. For added taste, garnish with chopped chives, crumbled bacon, or a splash of spicy sauce. Nutritional Data (per serving) Approximately 280 calories About 24g of fat Protein: around 10g ~4g of carbohydrates (~2g of net carbs) 

 This dish keeps well in the fridge for up to two days, making it ideal for meal prep. Before serving, simply reheat slightly. Have a great keto breakfast! 🥑🍳