Avocado Breakfast Bake

Avocado breakfast bake Avocado Breakfast Bake

These avocado breakfast cups are an easy and filling breakfast idea. You can pop them in the oven while you shower or get the kids dressed. The healthy fats and protein from the eggs gives you lasting energy and the creaminess of the avocado is great with egg.

There are also endless toppings you could add: diced tomatoes, sliced green onions, feta cheese, salsa, some raw cheese, a dash of hot sauce, etc. I originally saw a similar idea on Pinterest, but made a few modifications to get the texture better. If you’re an avocado fan… try these! I like topping them with feta and green onions, or salsa, and cilantro…

3.1 from 10 reviews
Avocado Breakfast Bake
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 2 avocados
  • 4 eggs
  • salt and pepper
  • Toppings of choice: My favorite is feta and green onions, but salsa and fresh cilantro are also really good with the avocado.
  1. Preheat the oven to 350 degrees. Cut the avocados in half and carefully remove the pit. Put avocados open side up in a large baking dish. If they are small avocados, scoop out a little of the extra flesh to make more room.
  2. Crack an egg in each avocado half and sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes or until egg is desired doneness. For my oven, 17 minutes gets the perfect egg yolk.
  3. Top with desired toppings while still hot and enjoy!

Ever tried a Pinterest recipe? Like avocados? How do you prepare them? Share below!

You may also enjoy these posts...

Reader Comments

  1. Beth Koenig says

    I tried baked avocados once and I really didn’t like them… but this just looks and sounds so good that I’m willing to give it a try again :)

    • says

      Spice and toppings are key… put some good sea salt and pepper on it and top with some flavorful toppings and it is great. The avocado itself doesn’t have much taste but it pairs great with so many toppings!

  2. says

    That looks wonderful! Personally I just like to eat my avocadoes with a spoon. But for the rest of the family I mash them up with a little garlic salt and a squeeze of lime juice and eat with tortilla chips.

  3. stef says

    Yeah, must pluck enough courage to try cooking an avocado – I often whizz them in the blender with some creamy yoghurt for a truly fab smoothie!

  4. Alexandra says

    I actually have yet to venture past eating avos in salads and guacamole.  I’ve been stumped as to how else I could eat them.  This is going to be breakfast tomorrow.  Thanks for posting!

  5. Sarah says

    i found that the avocado rolled around too much causing my egg to spill out. I cut a small slice off the bottom of the avocado so that it was stable. This helped tremendously!

  6. Sharla says

    How fun is this! Love eggs and avos! I use sliced avocados on my eggs, but have never thought about cooking them! Woohoo! Will need to try something new!

  7. says

    Do you use room temperature ingredients? My whites took forever to cook and the yokes cooked through. I will try broiling them, but love the idea of just tossing them in the oven.

    • Marie A says

      I had the exact same problem. Hopefully, broiling will do the trick! Otherwise, this is a delicious breakfast high in protein and Omega-3 (:

  8. Leigh says

    I loved this recipe! Delicious! And so easy. However, I found that I needed to cook the eggs about half an hour. Maybe I just used larger eggs? I don’t know….

  9. Steven C. says

    I tried this recipe and thought it was disgusting. Avocado is not meant to be cooked… It takes away everything that makes them good. I’ll never make this again!

  10. Carmen Mobberly says

    This is yummy. This is the second morning this week I’ve made this for breakfast. Yesterday I made it for me and my dad. He’s picky and he loved it. I baked mine at 375 for half an hour this morning. Yesterday I did 20 minutes at 350, but they weren’t done after 20 minutes, so I did it in 5 minutes increments after that, but I didn’t keep track of how long it took. That’s why I decided to try 30 minutes at 375.

  11. Katie says

    I like to poach my eggs and then serve them on top of sliced avocados that have been drizzled with olive oil and lemon. Top with some homemade salsa – perfect breakfast!

  12. tim says

    check the myriad other recipes for this dish…425 degrees ! Unfortunately picked this one (350 degrees), which was all wrong !

  13. John says

    This recipe is terrible. You have to remove most of the flesh of the avocado if you expect to fit even half of your egg inside, unless you’re going to use the smallest eggs available. I chose large avocados as well. Unfortunately, the quaint direction of “scoop out a little of the extra flesh to make more room” doesn’t even come close.

    I was really excited to try this recipe, and then it became a hassle and a disgusting mess. And the finished result wasn’t worth the trouble by any means.

    I’d try this again if I wanted to take my time with breakfast and whip up some fresh salsa to go along with it. But as an ‘easy and filling breakfast idea’, you might as well just slice up the avocado as a side to some fried, boiled, or poached eggs.

    • Jennifer says

      OMG! I was so excited about this recipe! I love avocados and eggs, so this looked great…and super easy. I was SOOOOOOOOOOOOOOOO wrong! I bought large avocados and still scooped a good amount of the flesh out, cracked the egg into it, and egg went everywhere and tumped the avocado over. I moved on to another avocado half, scooped out the majority of the flesh, and cracked and egg into it, STILL egg ran all over the sides. The only kind of egg that could work for this recipe is a ROBIN EGG. Your egg would need to be half the size of the pit for this recipe to work, and i haven’t seen ANY chicken eggs that size. Also, after like 20 minuted at 350, the egg was still not cooked. After i cooked it long enough for there to be no gooey white, there was such a hard plastic-like layer on the top of the egg that I could barely cut it with a knife. What. A. Disaster. NEVER AGAIN!

  14. Kina says

    I did mine slighly different since I didn’t want to scoop any of the avocado out. I mixed the eggs (like when making scrambled eggs) and I just put enough egg in each avocado to fill and seasoned them and this was delicious.

  15. Laura Chestnut says

    I tried this recipe yesterday & was very happy with it. I could already tell that the eggs were not going to fit after pitting the avocado, skooped out a little of the flesh, but I wanted as much of the avocado as possible, so I after cracking the eggs I sperated the yokes from the whites, placed the yokes in the avacados added some of the white(enough to fill the space) & proceeded to bake. I baked at 375 for approx 18 mins & they cam out what would probably be considered sunny side up texture. Bottom of the yellow was slighty done, top was runny, & white was nice & cooked. Avacado was smooth & sliky texture. With a lil hot sauce & fresh green onion it was a great breakfast. It will be repeated for sure!!! If my local farmer supply store has quail eggs in stock I will try those at some point since they are smaller.

  16. Maddy says

    One half cooked, the other was raw. I cooked it for almost 40 mins and then I nuked it in the micro wave. I threw one half out because it was still super undercooked. Awful recipe.

  17. Tahra says

    Love this dish for breaky!! I upped the temp to 425 for 15 and it cooked perfect for me! When I did 350 it was mushy and not cooked all the way! Thanks again wellness Mama!!

  18. Courtney says

    If you guys enjoy this one, and um absolutely we do–yum! Try grilling your avacado! Brush with olive oil, sea salt and pepper–we eat a TON like this all some I refer to the “texture” as green molten goodness. As for the earlier post about the Avacado becoming stringy that has nothig to do with it being cooked, it was over ripe–the strings were the roots beginning to grow, they typically don’t taste very good when they reach this point and unfortunately it can be hard to tell its beginning to occur until you open it up and dig out some flesh. Although I have noticed that once the “belly button” falls off (brown nub on end) its usually too ripe.

Join the Conversation...

Please read my comment policy.

Rate this recipe: