| 1 (ea. 7.09 oz) | Avocados, raw | |
| 2 (ea. 1.34 oz) | Egg, small | |
| 1 tbsp | Cheddar, cheese, shredded | |
| 0.63 oz | Bacon, Pancetta, Cured Pork Belly | |
| 10.65 oz | altogether (view nutrition facts) |
Preparation
- Serving size:5.30 oz (calculated)Notes: half an avocado filled will one egg
- Temperature: 425 °F
- Cut the avocado in half and remove the pit.
- Make sure the well is large enough to contain an egg, plus a little extra. You might have to scoop out a bit of the avocado.
- Balance the avocado halves on a muffin pan.
- Add one egg to each avocado half.
- Sprinkle with your favorite shredded cheese and top with some cooked bacon bits.
- Bake until the egg has set and the cheese has melted and browned, about 12 minutes.
- Enjoy warm.
- Calorie count265 kcal
- % of calories by macros
Fat 78.5 % 208 kcal 23 g Net Carbs 3.4 % 9 kcal 2.3 g Dietary Fiber 4.9 % 13 kcal 6.7 g Protein 13.2 % 35 kcal 8.7 g - Approx. WW SmartPoints™7.2
- Cholesterol 144.8 mg
- Sodium 126.2 mg
- Fat 23 g
- Saturated Fat 5.2 g
- Trans Fat 0 g
- Carbohydrates 9 g
- Dietary Fiber 6.7 g
- Total Sugars 0.9 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 8.7 g
- Calcium 58.7 mg
- Iron 1.3 mg
- Magnesium 35.7 mg
- Potassium 588 mg
- Zinc 1.4 mg
- Vitamin A (Retinol Equivalents) 79.5 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 10 mg
- Folate 100.2 mcg
- Folic Acid 0 mcg