Spinach and Egg Baked Cups with Avocado
Nutritional Information
Whole-food, low-carb baked egg cups loaded with fresh spinach and served with creamy avocado for a simple keto breakfast.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 larges eggs
- 4 cups fresh baby spinach, packed
- 1 medium ripe avocado
- 1 clove garlic, minced
- 1 teaspoon fresh lemon juice
- 1 to taste sea salt and freshly ground black pepper
- 1 sprig fresh chives, chopped (optional)
Preheat oven to 375°F (190°C). Lightly wilt the spinach in a skillet over medium heat (no added oil), about 2 minutes; remove excess liquid.
Crack eggs into a bowl and whisk gently with minced garlic, salt and pepper.
Divide wilted spinach between 4 muffin tins (or 2 larger ovenproof ramekins). Pour the eggs over the spinach.
Bake 12–15 minutes until eggs are set to your liking.
Slice avocado in half, remove pit, and mash lightly with lemon juice, salt and pepper. Serve a half avocado per serving alongside baked egg cups. Garnish with chopped chives.
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