Baked Avocado Eggs



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This quick and easy baked avocado egg recipe is perfect for breakfast or snacking. It’s low in carbs and sugar and loaded with protein, healthy fats and fiber!

These baked avocado eggs are the perfect breakfast or snack for those wanting to change things up while keeping it simple. They contain everything that your body craves while also tasting oh-so-delicious!

I know warm avocado might seem kind of strange but heating the avocado makes it even more creamy! Loaded with protein, healthy fat and loads of fiber, this quick and easy recipe is perfect for breakfast or snacking.

On a white plate, two halved avocados with an egg in the center, each recently baked.

Why You’ll Love This Recipe

  • Nutrient-Dense: Avocado is a superfood, brimming with healthy fats, fiber, and various vitamins. Paired with protein-packed eggs, this dish is a nutrition powerhouse.
  • Quick & Easy: With minimal ingredients and simple steps, you can whip up this gourmet-looking breakfast in no time.
  • Versatile: The basic recipe is delicious on its own, but you can easily customize it with your favorite seasonings or sauces.
  • Keto & Paleo Friendly: This dish caters to various diets, being low-carb, grain-free, and dairy-free.
Ingredients measured out to make Baked Avocado Eggs: avocado, pepper, eggs and salt.

Ingredients Needed

  • avocado – the dish’s star, providing a creamy, rich base.
  • eggs – offers a protein kick and a rich, runny yolk (if cooked just right) to complement the avocado.
  • sea salt & ground pepper – for seasoning and enhancing the natural flavors.
Photos showing the steps to make Baked Avocado Eggs: hollowing our an avocado, cracking an egg inside and then baking them.

How to Make

Preparation: Start by preheating your oven to 425°F. Prepare a small baking dish by lining it with foil. This makes for easy clean-up later.

Prepare the Avocado: Cut the avocado in half and remove the pit. Using a spoon, scoop out some of the avocado flesh to create a small bowl, for the egg. The existing pit hole is usually too small to hold an entire egg.

Assemble: Place the prepared avocado halves in the foil-lined baking dish. Crack one egg in each of the avocado holes.

Bake: Transfer the baking dish to the preheated oven and bake for 17-20 minutes. The baking time may vary depending on how well you like your eggs cooked.

Serve and Store: Once the eggs are cooked to your liking, remove the avocados from the oven. Season them with sea salt and pepper, and add a dash of hot sauce if you like. Enjoy warm! If you have leftovers, store them in the fridge for later consumption.

On a white plate, two halved avocados with an egg in the center, each recently baked.

Avocado Egg Variations

This baked avocado egg recipe is so simple and so good, but that shouldn’t stop you from adding more to it. Here are a few ideas that may work for you:

  • Add herbs – Sprinkle some finely chopped fresh herbs like chives, parsley, or cilantro over the baked avocado egg for a fresh flavor.
  • Add cheese – Before baking, sprinkle a little grated cheddar cheese or feta cheese over the egg. It will melt beautifully, adding a cheesy twist to your dish.
  • Bacon bits – Top your avocado with some crumbled bacon for a crunchy contrast and an added smoky flavor.
  • Mediterranean style – After baking, add some diced tomatoes, olives, and a sprinkle of feta for a Mediterranean touch.
  • Spiced up – Experiment with various seasonings like smoked paprika, cayenne pepper, red pepper flakes, or everything bagel seasoning to elevate the dish further.
  • Guacamole filled – Before adding the egg, fill the avocado with a spoonful of guacamole with a bit of lime juice or lemon juice for an extra layer of flavor.
A baked avocado with an egg in the center on a plate with a fork.

Tips For Success

  • Select Ripe Avocados: Make sure to choose avocados that are just ripe but not overly soft. This will help hold their shape well during baking.
  • Spoon Size Matters: When scooping out the avocado to make room for the egg, aim to remove just enough so the egg fits snugly. Too large a hole, and you lose delicious avocado; too small, and the egg will overflow.
  • Check Egg Size: Keep in mind that large eggs might not fully fit into the avocado. Medium-sized eggs are often a better fit, or you could pour off a little of the egg white before placing it in the avocado.
  • Adjust Cooking Time: If you prefer more or less cooked eggs, you can adjust the baking time. Keep an eye on them after the 15-minute mark to gauge readiness.
  • Additional Seasonings: Feel free to customize your baked avocado eggs with additional seasonings or herbs like chives, paprika, or even some shredded cheese for added flavor.
  • Use a Preheated Oven: For consistent cooking, make sure the oven is fully preheated before you put in the avocados.
  • Storing Leftovers: If you have any leftovers, place them in an airtight container and store them in the fridge. Reheat gently in the microwave or oven when ready to serve.
On a white plate, two halved avocados with an egg in the center, each recently baked.

Avocado Egg FAQ’s

Can I make these in advance?

Yes, you can prepare the avocados and keep them in a sealed container in the fridge. However, it’s best to bake them just before eating to enjoy their fresh taste and texture.

How long do baked avocado eggs keep in the fridge?

If stored in an airtight container, they can last for up to 2 days in the fridge. The avocados might darken a bit.

Can I use a microwave instead of an oven?

While it’s possible, microwaving may not offer the same texture as baking. The oven helps cook the egg more evenly while giving the avocado a slightly roasted flavor.

Is it necessary to line the baking dish with foil?

No, it’s not strictly necessary but it does make for easier clean-up. You can also grease the dish instead.

Can I use egg whites instead of whole eggs?

Absolutely, using only egg whites is a great option if you’re looking to cut calories or cholesterol.

Can I make these vegan?

Yes, you can substitute the egg with a vegan egg replacement product or tofu scramble.

How do I know when the eggs are done?

The eggs should look set and not runny. For a more precise measure, you can use an instant-read thermometer to check that the internal temperature is around 160°F for medium yolks.

What can I serve with baked avocado eggs?

These pair wonderfully with a side of toast, some sauteed vegetables, or even a fruit salad for a well-rounded breakfast or brunch.

How do I pick a good avocado for this recipe?

Choose avocados that are ripe but still firm. If it feels too soft, it may be overripe and not hold its shape well when baked.

More Avocado Recipes

Check out more avocado recipes as well as the full collection of breakfast recipes on EBF!

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4.75 from 4 votes

Baked Avocado Eggs

This quick and easy baked avocado egg recipe is perfect for breakfast or snacking. It's low in carbs and sugar and loaded with protein, healthy fats and fiber!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1


  • 1 avocado
  • 2 eggs
  • flaky sea salt
  • cracked pepper
  • crushed red pepper, optional
  • fresh chives, for topping, optional


  • Preheat oven to 425°F.
  • Slice avocado in half.
    A halved avocado with a pit inside one half.
  • Take out the pit and use a spoon to create larger holes for the eggs. The hole for the pit is usually too small to fit a whole egg.
    A woman's hand uses a golden spoon to scrap out some avocado to make a large hole.
  • Crack one egg in each of the avocado holes.
    An avocado split in half with two raw eggs in the center of each half on a baking tray.
  • Place avocado halves in in a small baking dish lined with foil. Bake for 17-20 minutes or until egg is cooked through. Serve warm with sea salt, cracked pepper, crushed red pepper (if desired) and fresh chives.
    A baked avocado with two eggs inside of each half on a baking tray.


Serving: 2 halves | Calories: 388kcal | Carbohydrates: 14g | Protein: 16g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 372mg | Sodium: 543mg | Potassium: 894mg | Fiber: 10g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: avocado eggs
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. Hey you should start putting how long the food is good for in the fridge but overall great read ! Thanks !

  2. Thank you Brittany your recipes are easy to make and delicious as well. My daughter in law and daughters really enjoy making them. God keep blessing you with more recipes for us