Exotic Island Keto Breakfast: Coconut Crust Egg Bites with Avocado Salsa

Allergens

Egg, Coconut

Ingredients

• 12 large eggs
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 teaspoon baking powder
• Salt and pepper, to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 2 ripe avocados
• 1/4 cup diced red onion
• 1 tablespoon lime juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground cumin

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12 cup muffin tin and set aside. In a large bowl, whisk together the eggs, shredded coconut, almond flour, baking powder, salt, and pepper. Stir in the green onions and cilantro. Evenly distribute the egg mixture into the prepared muffin tin cups, filling each about two thirds full. Bake for 20 25 minutes or until a toothpick inserted into the center of an egg bite comes out clean. Remove from the oven and let cool slightly. Meanwhile, prepare the avocado salsa by mashing together the avocados in a bowl. Stir in the red onion, lime juice, garlic, cumin, salt, and pepper. Set aside. To serve, top each egg bite with a dollop of the avocado salsa. Garnish with additional green onions or cilantro, if desired.

Chef’s Insight

The key to this dish is balancing flavors and textures. The creamy avocado salsa complements the crispy coconut crust, while the egg bites offer a satisfying chewiness.

Notes

Ensure that your coconut and avocados are ripe for optimal flavor; using too green of a coconut can result in a bitter taste.