Avocado-Herb Egg Bake with Feta
A creamy baked egg dish with ripe avocado and fresh herbs, topped with crumbled feta for a satisfying keto breakfast. This Mediterranean-inspired keto recipe, ready in about 32 minutes, pairs avocados, large eggs, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, halved and pitted avocados
- 6 large eggs
- 2 tbsp heavy cream
- 2 tbsp, finely chopped fresh chives
- 1 tbsp, finely chopped fresh dill
- 3 oz, crumbled feta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
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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). Place avocado halves cut-side up in a baking dish.
- Step 2: Whisk together eggs, heavy cream, salt, pepper, chives, and dill in a bowl until fully combined.
- Step 3: Pour the egg mixture evenly into each avocado half, filling to the brim.
- Step 4: Bake for 20-22 minutes until eggs are set but still slightly jiggly in the center.
- Step 5: Sprinkle crumbled feta over the top and return to oven for 2 minutes to melt slightly.
