Avocado and Scrambled Egg Cups
Creamy scrambled eggs baked with avocado in individual ramekins for a protein-packed protein-rich breakfast. This American-inspired recipe (high-protein, low-carb), ready in about 33 minutes, combines large avocados, large eggs, unsalted butter into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large avocados
- 6 large eggs
- 1 tbsp unsalted butter
- 3 tbsp shredded cheddar cheese
- 2 tbsp fresh chives
- 1/4 tsp sea salt
- 1/8 tsp black pepper
The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork until smooth, then stir in 1/4 tsp salt and 1/8 tsp pepper.
- Step 2: Whisk eggs in a separate bowl with remaining salt and pepper. Melt butter in a nonstick skillet over medium heat, add eggs, and gently scramble for 2-3 minutes until softly set but still moist.
- Step 3: Divide avocado mixture evenly among 6 greased ramekins. Spoon scrambled eggs over avocado, then top with shredded cheddar. Bake for 15-18 minutes until cheese melts and edges are golden.
- Step 4: Garnish with chopped chives before serving.
