I’m always looking for new, paleo-friendly breakfast recipes that could be eaten quickly and taken along in the car if needed. Getting my 7 and 5 year old ready for school while still making time for a healthy breakfast is pretty challenging. Recipes like this Baked Avocado & Egg are godsends on those busy mornings.

Who knew you could bake avocado? It makes a fun little boat for half of a scrambled egg. And best of all you are free to comb hair, tie shoe laces, find shirts and pack lunches while breakfast bakes!

Here’s what you need:

• 1 organic avocado, halved with pit removed
• 1 egg
• salt, pepper, and your favorite seasoning – I used Fajita Seasoning

1. Preheat the oven to 425 degrees F.
2. Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
3. Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole.
4. Whisk the egg in a bowl, divide it between the avocado holes. Sprinkle with salt, pepper and the seasoning of your choice.
5. Bake for 16-18 minutes, until the egg has fully set. Eat with a spoon and enjoy!

2 Servings

Nutritional Analysis: One serving equals: 176 calories, 15g fat, 35mg sodium, 8g carbohydrate, 8g fiber, and 6g protein