These Mexican Eggs in Avocado is a true breakfast for champions.
Mexican Eggs in Avocado is full of protein and flavor. It’s perfect for dieters but won’t feel like you’re dieting.
Can I be honest? I have not started working out or eating healthy since I had this baby. Truth? I don’t feel like it. You can say it was because I was on a strict diabetes diet for 5 monthly of my life and was not able to enjoy much of anything. Only water, protein, peanut butter, cheese, veggies, and apples. Hardly any carbs…at all! Now I know that the diet is really how we should eat on a daily basis, but it was just too difficult. I think it was because I had to stop doing eating, however, I was eating, and start that diet right then. I got so sick and tired of monitoring what I was eating, checking my blood sugar 7 times a day, and having to take two different kinds of medications 5 times a day I mean thinking about it just makes me tired all over again. So yea, eating like that, against your will, does not encourage someone to keep up the diet once you are no longer obligated to it.
I must admit, I am a bit over eating like crap. It’s not that I am purposely eating horribly, I am just not purposely eating healthy, make sense? But I am starting to feel more fatigued, heavy, bloated, and my stomach is starting to stick out a little more than normal. So, yeah, this unhealthy journey of mine is coming to an end. But I need a transition. I need to trick my mind and taste buds from eating whatever I want to what I should be eating. One thing is for sure, I cannot turn over a new leaf overnight. I did that once and it backfired tremendously. So, I have been making meals that are healthy, high in protein, delicious, but my taste buds don’t know about it. That is a great segway into these Mexican Eggs in Avocado.
I have been seeing a lot of recipes with eggs and avocados lately. I know that is the best combination when it comes to breakfast. So, I have made scrambled eggs and topped them off with black beans, salsa, and slices of avocado. YUM! It was recently I started seeing people bake eggs in the hole of an avocado and eating them that way. I thought, “how clever!” Then I thought, why not eat my eggs that way and top them off with everything I incorporate in my scrambled eggs? The great thing about this recipe is that you can top these avocados off with anything you want. Smoked Salmon, hollandaise sauce, Canadian bacon, goat cheese, cucumber, tomatoes, I mean the possibilities are endless! So, if you are looking for a way to get back to putting some decent food in your body, you sometimes I have to trick your mind and your taste buds to get back on track. Mexican Eggs in Avocado is a perfect breakfast made for anyone!
- 2 ripe avocados
- 4 small eggs
- 1 lime
- 1 tbsp. Olive oil
- 1 c. Pico de gallo
- 1 c. chopped bacon
- 1 c. Monterey Jack Cheese, shredded
- 1 tbsp. Cilantro, chopped
- Preheat oven to 410 Degrees.
- Cut the avocados in half and remove the pit. Place the avocados on a baking sheet, skin side down. Cut the lime in half and squeeze the juice of the lime on the avocados, brush the avocados with olive oil, and sprinkle with salt and pepper.
- Crack the eggs and place them whole in the hole of the avocado. If you are having difficulty keeping your avocados in place, use some aluminum foil to create a “boat” and sit the avocados inside. Place in the oven and bake for 15 minutes, longer if you don’t want runny eggs.
- Once complete, top off with pico, bacon, cheese, and cilantro. Serve with sriracha, if desired.