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Avocado Breakfast Bake

July 23, 2012 by Katie Wells
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

Avocado Breakfast Bake Recipe

Katie Wells
Creamy avocado baked with an egg for a filling breakfast rich in protein and healthy fats. 
3.27 from 19 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 2
Calories 536 kcal

Ingredients
  

  • 2 avocados
  • 4 eggs
  • salt and pepper
  • toppings of choice such as feta and green onions, or salsa and fresh cilantro

Instructions
 

  • Preheat the oven to 350°F.
  • 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.
  • Crack one egg into each avocado half and sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes or until egg is cooked as desired. For my oven, 17 minutes gets the perfect egg yolk.
  • Top with desired toppings while still hot and enjoy!

Notes

This one is all about the toppings -- come up with your favorite combo!

Nutrition

Serving: 1avocadoCalories: 536kcalCarbohydrates: 18gProtein: 14.9gFat: 48gSaturated Fat: 11gCholesterol: 327mgSodium: 368mgFiber: 13.5gSugar: 1.7g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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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Category: Breakfast Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (48 Comments)

  1. Sharla

    August 18, 2012 at 9:35 AM

    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!

    Reply
  2. Sarah

    July 26, 2012 at 5:23 AM

    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!

    Reply
    • Edie

      February 22, 2014 at 7:03 PM

      Try using a canning jar ring to hold the avocado

      Reply
      • Eileen Corry

        April 3, 2015 at 9:07 PM

        Or an egg ring…

        Reply
    • Debbie

      April 11, 2014 at 1:10 AM

      Thanks for the tip…

      Reply
  3. Alexandra

    July 24, 2012 at 6:56 PM

    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!

    Reply
  4. stef

    July 24, 2012 at 4:37 PM

    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!

    Reply
  5. John

    July 24, 2012 at 2:08 PM

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

    Reply
    • Wellness Mama

      July 24, 2012 at 2:13 PM

      Great idea!

      Reply
  6. Erica

    July 24, 2012 at 8:32 AM

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

    Reply
  7. Sophie

    July 24, 2012 at 4:54 AM

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

    Reply
  8. Amy Bertsch Struck

    July 23, 2012 at 10:36 PM

    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.

    Reply
  9. Beth Koenig

    July 23, 2012 at 10:30 PM

    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 🙂

    Reply
    • Wellness Mama

      July 23, 2012 at 10:41 PM

      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!

      Reply
  10. Abby

    July 23, 2012 at 10:23 PM

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

    Reply
    • Wellness Mama

      July 23, 2012 at 10:26 PM

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

      Reply
      • Rosemary

        January 12, 2015 at 11:27 AM

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

        Reply
      • David

        April 25, 2015 at 8:36 AM

        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!

        Reply
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