Avocado Breakfast Bowl

READY IN: 20mins


  • 1 ripe avocado, cubed
  • 1tablespoonfresh lemon juice
  • 1teaspoon everything but the bagel seasoning
  • 1cupbaby greens
  • 2slicescooked bacon, crumbled
  • 1 crispy egg
  • salt, to taste

    Serving Size: 1 (282) g

    Servings Per Recipe:1

    Calories: 482.9

    Calories from Fat 368 g 76 %

    Total Fat 40.9 g 62 %

    Saturated Fat 8 g 40 %

    Cholesterol 203.6 mg 67 %

    Sodium 454.8 mg 18 %

    Total Carbohydrate18.8 g 6 %

    Dietary Fiber 13.5 g 54 %

    Sugars 1.9 g 7 %

    Protein 16.3 g 32 %


  • Cut avocado around the pit and separate halves.
  • Remove pit and separate halves.Cut flesh in a crosshatch pattern, and scoop cubes with a large spoon into your bowl.
  • Coat avocado with lemon juice and sprinkle a teaspoon or so of Everything But the Bagel Seasoning.
  • Add bacon crumbles and greens and toss to combine.Set aside.
  • For the crispy egg, preheat a small skillet over high heat.I like cast ironWhen pan is hot, add 1 to 2 teaspoons of oil (I use avocado oil) and crack egg directly onto the oil.It will hiss and puff and cackle.When edges are browned and crispy, turn the heat to low and cover the pan with a lid to help the yolk set to desired consistency, or turn egg over in the pan.
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