Instant Pot Egg Stuffed Avocado

Inside: Make these protein packed Instant Pot Egg Stuffed Avocados in no time! This simple recipe makes for an easy morning grab and go breakfast!

Blend a smoothie

They may not be the most common ingredients on the block, but avocados and green tea both make fantastic smoothie enhancers. And that’s because people who drink green tea regularly have nearly 20% less body fat than those who don’t, according to one 10-year Taiwanese study. To make our fiber-packed Zero Belly Green Tea Avocado Smoothie, pop 1 cup of green tea, 1/2 a frozen banana, 2 tablespoons of fresh lemon juice, 1/8 of an avocado, 1 scoop of vanilla plant-based protein powder, and some water into a blender and buzz until smooth. For 100+ creamy, delicious weight-loss recipes, download a copy of Zero Belly Smoothies today!

Use it instead of butter

Just two tablespoons of butter pack a whopping 204 calories. The same serving size of avocado has 50. Sub in a 1:1 ratio of puréed avocado next time you make a batch of cookies or a cake. You’ll have to reduce your oven temperature by 25% and increase your baking time a bit (keep your eye on it), but the resulting treat will be one that can help you shrink your waistline—without sacrificing your sweet tooth.

Instant Pot Egg Stuffed Avocado

This simple recipe makes for an easy morning grab and go breakfast!

  • 2 large ripe avocados
  • 4 medium eggs
  • Sea salt and black pepper, to taste
  • ½ c. Cheddar Jack Cheese, shredded
  • 1/2 c. bacon crumbles

Optional Garnish:

  • chives or green onions (green parts only), sliced thin
  1. Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving).Place the avocado halves into the steaming basket.

  2. Add 1 cup of water to the Instant Pot. Lower the steaming basket with the avocados into the pressure cooker.

  3. Crack one egg into a measuring cup with a pour spicket and then carefully transfer the egg into one of the prepared avocado halves.

  4. Repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.Top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces.

  5. Place the lid on the Instant Pot and lock it in place. Make sure that the vent is sealed. Cook on “Manual/High” for 4 minutes.

  6. Once done cooking quick release the pressure before unlocking the lid.

  7. Remove the avocados from the pressure cooker and garnish with chives or sliced green onions, if desired.

  8. Serve immediately. Enjoy!

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