Herb and Avocado Baked Eggs
with sheet pan breakfast sausage / spinach-banana smoothie
These rich, savory baked eggs, topped with fresh herbs and creamy avocados, will bring a touch of sophistication to your breakfast-for-dinner game. Make a quick smoothie while the rest of the meal bakes, and dinner is done!
Ingredients
- Garlic - 2 cloves , chopped
- Cilantro - 2 Tbsp , chopped (sub fresh parsley or chives)
- Avocados - 1 , chopped
- Butter - 4 Tbsp
- Eggs - 8
- Hot sauce (opt) - for seving
- Foil - for baking
- Breakfast sausage, any type - 1 lb , links or patties
- Bananas - 2
- Baby spinach - 3 oz
- Orange juice - 1 1/2 cups (sub water)
- Frozen fruit, any type (opt) - 1 cup (sub ice)
Prep
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Garlic / Cilantro / Avocados - (If prepping right before cooking, get oven heating first.) Prep as directed.
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Make smoothie - In the bowl of a blender, combine bananas, spinach, orange juice, and frozen fruit (if using) or ice. Blend until smooth and creamy. Taste and add more liquid or sweeten with some honey if needed.
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Make
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Heat oven to 400F / 204C degrees and line a sheet pan with foil.
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Spread sausage out onto the sheet pan and transfer to the lower oven rack. Bake until deeply browned and cooked through, ~20 minutes. Remove and transfer to a paper towel-lined plate.
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Brush the inside of 4 ramekins (for 4 servings; adjust if customizing) with some cooking oil and place them on a sheet pan. (Note: Each ramekin should hold 2 eggs. If you prefer, you can also use a well-greased muffin tin and cook each egg in its own space in the tin.)
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Divide butter between ramekins and transfer sheet pan to heated oven. Bake until butter is melted, 3 to 4 minutes.
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Remove pan from oven and sprinkle garlic over melted butter. Crack eggs over garlic. Season the top of eggs with some salt and pepper.
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Return pan to oven and continue baking until egg whites are set and yolks are still slightly runny, 8 to 10 minutes.
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Serve eggs topped with cilantro, avocados, and hot sauce (if using). Enjoy with sausages and smoothies on the side.
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