I'm always asked what my go to's are for quick breakfasts. These are right up there with my overnight obsession. And how can you go wrong with eggs and avocado, right?

 

Simple to make and the best thing is you can make them on Sunday and eat them all week for breakfast or a quick snack. Change up the toppings if to whatever you like, spinach, mushrooms, fresh herbs, goat cheese....the options are endless!

 

 

Preheat oven to 350*

 

Place the sliced avocado evenly into 8 muffin cups of a muffin tray. Crack the eggs into each cup. Top with sliced tomatoes, crumbled bacon, salt and pepper.

 

Bake in the middle rack of the oven for 10-15 minutes or until the eggs are cooked to your liking. Remove from muffin tins to serve. Add hot sauce if desired.

 

Serve with a side of fruit and/or toast.

 

Cool any remaining egg boats and keep in the fridge for the week.