This avocado egg bake is a quick and satisfying breakfast that will keep you feeling full straight on through lunch! You will enjoy the buttery taste of fresh avocados with a baked egg center and a colorful assortment of easily customizable toppings! You can make this breakfast bake as healthy as you like, or not!
Avocado Egg Breakfast Bake
Avocado and eggs are a great breakfast combination that is full of healthy fats, protein, and plenty of nutritious vitamins and minerals. Plus, that wonderful buttery soft avocado texture is made even better when baked!
One of the things that I love about this super easy recipe is that even firm, not quite ripe avocados turn out beautifully. Once baked, the avocados that were too hard to enjoy will end up with the same rich buttery perfection as a ripe avocado.
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? Ingredients For Making An Avocado Egg Bake
The toppings on your baked avocados can be customized to everyone's individual taste. That's a big plus if you have a few pickier eaters in the house!
- Avocados - 2 large avocados, halved, with some of the center spooned out and set aside.
- Eggs - 4 eggs (use small eggs, or drain a bit of the egg white off if needed to fit into the avocado).
- Tomato - 1 tomato, chopped.
- Bacon - 1 strip of bacon, cooked and crumbled.
- Green Onion - 1 green onion, sliced.
- Sour Cream (optional) - 1 tablespoon of sour cream (mix with the excess avocado and/or some taco seasoning for extra flavor).
- Seasoning - Salt, pepper, & paprika to taste.
- Lime Juice (optional) - Squeezed over the top when serving.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Baked Avocado Egg Timing at 425?F (218?C)
When I make these baked avocado eggs up, I remove my husband's at the 12-15 minute mark for a soft, slightly runny yolk. I remove my baked avocado at about 18 minutes for a slightly over-medium egg.
- 12-13 minutes for soft-boiled eggs
- 14-18 minutes for medium eggs
- 16-17 minutes for hard-boiled eggs
? How To Make An Avocado Egg Bake
This recipe card is for 4 avocado halves, but you can make as many as you like. You can pop a lot of these breakfast/brunches in the oven at one time.
- Cut, slice, and de-seed. Slice 2 large avocados in half and remove the core. Spoon out some of the center of your avocados to fit an egg inside, and keep the extra avocado to mix with your sour cream and some taco seasoning (if desired).
- Add the egg. Crack 4 eggs and place them in the well of each halved avocado. Most large eggs will overflow if you haven't made a big enough well in the center of the avocado, so be sure to scoop out enough room and then carefully fill it with the egg. *If you add the egg slowly you can hold back some of the egg white to keep from overflowing the avocado.
- Season. Season the avocado and eggs with salt, pepper, and paprika to taste (or any other seasoning you like such as garlic salt, taco seasoning, Cajun seasoning, or basil).
- Add toppings. Sprinkle the avocados with 1 diced tomato, 1 strip of crumbled bacon, and 1 sliced green onion (or whatever you like, the possibilities are endless). *If you prefer, the toppings can be added after baking.
- Bake and serve. Bake in a preheated oven at 425?F (218?C) for 15-20 minutes. Add additional toppings (like the avocado sour cream mixture) if desired and serve immediately.
These make a nice, light meal on their own. You can also serve your avocado bakes with some air fryer frozen sausage patties or sausage links for extra protein. Enjoy!
? Angela's Tips & Recipe Notes
- Set your avocados into the back side of a muffin pan. This will hold them neatly in place with no worries about a balancing act going wrong.
- If you don't have a muffin pan, you can set your baked avocados up on a baking sheet (which usually means leaning them together so they don't tip and spill out the eggs). Baking dishes that neatly fit your desired number of avocados for baking are another option.
- To store: Keep leftover avocado egg bakes in an airtight container in the fridge. You will want to enjoy them within 2 days. A squeeze of lime juice over the exposed avocado will slow down the browning. Do not freeze.
? FAQ
The egg in an avocado breakfast bake can be microwaved for a super speedy breakfast! It's not my favorite version, but in a pinch, it totally works. Follow all of the instructions, but microwave for 60-90 seconds rather than baking.
*If you choose to microwave your egg in an avocado, place the avocado in a microwave-safe bowl to prevent tipping.
Yes, and you should try it! Baked avocados are creamy, smooth, and delicious. That's why I love this recipe!
Yes, they are! They are full of fat, but the good kind, and low on carbs. As long as you use low-carb and low-sugar toppings (all of my suggestions on this page are), this breakfast is perfectly suitable for a keto diet!
? More Quick Breakfasts
- Ham & Cheese Omelet - A super cheesy ham omelet is the perfect way to start any day!
- Air Fryer Frozen Waffles - Pop some frozen waffles in your air fryer and they will come out practically tasting homemade!
- Sour Cream Scrambled Eggs - These eggs are as soft and fluffy as they come!
- Sourdough French Toast - Homemade french toast in only 10 minutes!
- Strawberry Buttermilk Crepes - They turn out delicately soft and delicious in just 12 minutes flat!
- Chorizo and Eggs - A savory breakfast with lots of flavor in only 15 minutes.
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? Recipe
Avocado Egg Bake (Breakfast Bake)
Ingredients
- 2 large avocados (halved, some of the center spooned out and set aside)
- 4 eggs (use small eggs, or drain a bit of the egg white off if needed to fit into the avocado)
- 1 tomato (chopped)
- 1 strip bacon (cooked, crumbled)
- 1 green onion (sliced)
- 1 tablespoon sour cream (optional, mix with the excess avocado and some taco seasoning)
- salt & pepper (to taste)
- paprika (to taste)
- lime juice (squeezed when serving, optional)
Instructions
- Cut the avocados in half and remove the pit. If necessary, spoon out some of the flesh from the center of the halved avocados and set the excess aside (to mix with sour cream and taco seasoning, if desired). Place the avocados on a baking sheet or in a baking dish.2 large avocados
- Fill each avocado half with 1 egg (pour off some of the egg white if necessary or spoon out a bit more avocado flesh to make them fit - small eggs work best but that is never what I have on hand!).4 eggs
- Season the avocado and eggs with salt, pepper, paprika or any other seasoning you like (garlic salt, taco seasoning, cajun seasoning, basil).salt & pepper, paprika
- Add toppings: tomato, bacon crumbles, and green onion (or?? the possibilities are endless). If you prefer, the toppings can be added after baking the avocado baked egg.1 tomato, 1 strip bacon, 1 green onion
- Bake in a preheated oven at 425°F (220°C) for 15-20 minutes. Add additional toppings (avocado sour cream mixture) if desired and serve immediately.1 tablespoon sour cream, lime juice
Equipment You May Need
Video
Notes
- Set your avocados into the back side of a muffin pan. This will hold them neatly in place with no worries about a balancing act going wrong.
- If you don't have a muffin pan, you can set your baked avocados up on a baking sheet (which usually means leaning them together so they don't tip and spill out the eggs). Baking dishes that neatly fit your desired number of avocados for baking are another option.
- To store: Keep leftover avocado egg bakes in an airtight container in the fridge. You will want to enjoy them within 2 days. A squeeze of lime juice over the exposed avocado will slow down the browning. Do not freeze.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Marilyn Menendez says
When I baked the avocados they turned bitter!! Is there a trick to cooking them??
Angela @ BakeItWithLove.com says
Hello Marilyn, I have heard of bitter avocados but it's usually one of two things. That either the actual avocado was bitter itself (due to any number of reasons), or that the avocado over-baked. I have never had one of my baked avocados actually turn out overcooked and bitter, but I only cook them just enough to let the egg set. Hopefully, that helps if you give it another try!
kitchen sink says
Hej lagade detta ig?r var s? gott tack f?r att du delade med dig
Angela @ BakeItWithLove.com says
Inga problem, jag ?r s? glad att du gillade det!
Melissa Westberg says
Hi I had commented I could not find the egg bake avocado recipe. Could not use the link but went to search for it in your website and found it.
Angela @ BakeItWithLove.com says
I saw the comment on Pinterest, and checked the pin. It looked to be linked correctly to the post so am unsure what the issue was. There's always a chance of some glitch or weirdness with computers ? So glad you came over and found it here anyway!
Lilian Goh says
Love this recipe. Can I use a half ripe avocado
Angela @ BakeItWithLove.com says
Definitely! It's a perfect use of half ripe avocados, they turn out buttery soft when done. Enjoy!!
Hats says
Thanks Angela! Just made it for my boyfriend this morning and he loved it!
Angela @ BakeItWithLove.com says
That is super to hear! We love them too!