Avocado Breakfast Bake

Avocado breakfast bake

These avocado breakfast cups are an easy and filling breakfast recipe. 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. Personally, I love adding salsa and hot sauce.

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…

Some people do not like the texture of cooked avocado. If you aren’t a huge avocado fan, you probably won’t like this cooked variation any more than fresh avocado, and I wouldn’t try this one.

Avocado breakfast bake

16 votes


Avocado Breakfast Bake




Yield 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 for the egg.
  2. Crack one 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!

Courses Breakfast

Cuisine American

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

This easy avocado breakfast recipe combines the beneficial fats in avocado and eggs to create a hearty and healthy meal.

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Reader Comments

  1. I love avocados, but never thought of eating them cooked.  Is the texture the same after baking?

    • It is a little silkier when cooked but I really like it, especially with the eggs…

      • Can you tell me how many calories in the avacado breakfast bake

      • I am anxious to try this dish! I reduce Balsamic vinegar by at least half to make a syrup. The vinegar, even less expensive varieties take on a sweetness and depth of flavor. I introduced my wife to halved avocados with the balsamic reduction poured into the void left from the removal of the seed. Then just scoop out the flesh with a spoon, she can’t get enough! It is an amazing combination. I wonder if a little balsamic syrup drizzled over thae top of this dish would work with egg and avocado once it is cooked. The balsamic reduction is good drizzled over strawberries!

  2. 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 🙂

    • 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!

  3. 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.

  4. Ugh, that looks sickeningly good. High protein low carb too. I’m totally trying this – thanks a lot!

  5. Now this looks good!  I am not a fan of eggs, but I will eat anything with avocado and a little pico de gallo!

  6. I wonder if broiling this would work better? Cook the top of the egg without baking the avocado

  7. 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!

  8. 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!

  9. 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!

    • Try using a canning jar ring to hold the avocado

      • Or an egg ring…

    • Thanks for the tip…

  10. 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!

  11. 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.

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

    • Try it at 425 for 15 min.. I found that at a lower temp I had the same problem, but after some trial and error I found that temp/time combo to work nicely

  12. 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….

  13. 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!

    • I agree, my avocado got really stringy and when cooked got a really dank smell and flavor.

  14. 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.

  15. 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!

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

  17. This is YUM! And so easy.

  18. 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.

    • 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!

    • Had the same experience. Disgusting. Then i discovered from a friend that is a chef that you should never bake an avocado because it will make it taste bitter and fishy almost. And that’s what it did. Plus the egg wouldn’t cook properly. Total waste of a nice avacado.

  19. Works best with a nice big Florida Avocado.

  20. 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.

  21. 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.

  22. Just stick to an avocado omelette instead.

  23. Delicious! I baked at 425 for 25 minutes. I sprinkled the inside of the avocado with Tony Chachere creole spice mix.

  24. 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.

    • I am sorry that it did not work for you 🙁

  25. 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!!

  26. 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.

  27. Would be an awesome breakfast for camping. Cook it on a closed grill or seal in foil and cook over a campfire.

  28. Was curious if the nutritional value of the avocado is affected by the baking/broiling of it. Do you happen to know?

  29. Deliciously healthy and tasty!

  30. I’ve fried an egg with an avocado half rested on top and that was fun. Strange taste when avocado cooks, but probably not as strong as baking. If I did it again, I’d throw some salsa and cilantro on top with a lime squeeze to help mask the slight avo turn.

  31. Our family has yet to try out this delicious sounding recipe…. was going to try it out tomorrow morning! Thank you for the inspiration!

  32. I love these! My oven takes 40 minutes to cook the eggs through. Maybe my eggs are to large, I tried scooping some of the avocado out on my 2nd batch, no difference still took 40 minutes.

  33. I like this idea of a baked avo but don’t eat eggs due to ethics and being environmentally conscious. Is there anything else i can use?