What do tomatoes, avocados, bell peppers, sweet potatoes and squash all have in common?
Each of these basic veggies make for a quick, delicious, 2-ingredient breakfast. They are all healthy vessels, just waiting for you to crack an egg in.
Major bonus that the final products are totally adorable and also extremely kid-friendly.
Avocados are loaded with fibre, potassium, and healthy fats. Combined with eggs, they make a super satiating breakfast guaranteed to keep you full for hours.
Egg Baked in Avocado: simply halve an avocado, scoop out a little flesh to make room for the egg (save for guacamole or a smoothie), crack an egg in and bake at 350F for 10-15 minutes.
2. Sweet Potato
Sweet potatoes are an amazing source of beta-Carotene which converts to vitamin A for glowing skin. Since this conversion requires some fat, eggs make a perfect pairing!
Egg Baked in Sweet Potato: halve a small sweet potato, brush with oil and bake face-down at 350F for 10-15 minutes. Once it's just tender, remove from the oven and let cool enough to handle. Use a spoon to scoop out some flesh, making room for the egg. Crack your egg in and return to the oven (face up this time!) for 10-15 minutes.
Tomatoes are well known for being a source of the bright-red antioxidant pigment lycopene. Studies show that lycopene in tomatoes is enhanced with cooking... and like beta-Carotene, lycopene requires fat for absorption. Talk about synergy!
Egg Baked in Tomato: slice the top off of a medium-sized beefsteak tomato. Use a spoon to hollow out the tomato and crack an egg into the cavity. Bake at 350F for 15-20 minutes.
4. Bell Pepper
Did you know red bell peppers contain more vitamin C than oranges? Instead of adding bell pepper to your scramble or omelette, turn breakfast inside-out and add the egg to your bell pepper!
Egg Baked in Pepper: halve a small bell pepper and clean out any seeds. Crack an egg into the cavity and bake at 350F for 10-15 minutes.
Move over egg-in-a-hole! Using squash (like delicata or acorn) makes for a healthy update to this classic combo. Squash are a wonderful source of complex carbohydrates for energy and boost the immune system with a hit of carotenoids.
Egg Baked in Squash: cut a 1/2 inch slice out of your squash and remove seeds. Brush with oil and bake at 350F for 10 minutes, until just tender. Remove from oven, crack an egg into the hole and return to oven for 10-15 minutes.
You probably have at least one of these veggies in your kitchen right now. So preheat you oven, and get cracking!