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Avocado Breakfast Bake

Katie Wells Avatar
Katie Wells

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Avocado breakfast bake
Wellness Mama » Blog » Recipes » Breakfast Recipes » 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

Creamy avocado baked with an egg for a filling breakfast rich in protein and healthy fats. 
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 536kcal
Author Katie Wells
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Servings

2

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!

Nutrition

Nutrition Facts
Avocado Breakfast Bake Recipe
Amount Per Serving (1 avocado)
Calories 536 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 11g69%
Cholesterol 327mg109%
Sodium 368mg16%
Carbohydrates 18g6%
Fiber 13.5g56%
Sugar 1.7g2%
Protein 14.9g30%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

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

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.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.

Comments

48 responses to “Avocado Breakfast Bake”

  1. Kina Avatar
    Kina

    5 stars
    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.

    Reply
  3. John Avatar
    John

    1 star
    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.

    Reply
    1. Jennifer Avatar
      Jennifer

      1 star
      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!

      Reply
    2. Bonnie Avatar
      Bonnie

      1 star
      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.

      Reply
  5. tim Avatar
    tim

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

    Reply
  6. Katie Avatar
    Katie

    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!

    Reply
  7. Carmen Mobberly Avatar
    Carmen Mobberly

    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.

    Reply
  8. Steven C. Avatar
    Steven C.

    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!

    Reply
    1. Olivia Avatar
      Olivia

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

      Reply
  9. Leigh Avatar
    Leigh

    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….

    Reply
  10. Sara Thomsen Avatar
    Sara Thomsen

    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.

    Reply
    1. Marie A Avatar
      Marie A

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

      Reply
    2. Ken Avatar
      Ken

      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

      Reply
  11. Sharla Avatar
    Sharla

    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
  12. Sarah Avatar
    Sarah

    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
  13. Alexandra Avatar
    Alexandra

    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
  14. stef Avatar
    stef

    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
  15. John Avatar
    John

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

    Reply
  16. Erica Avatar
    Erica

    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
  17. Sophie Avatar
    Sophie

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

    Reply
  18. Amy Bertsch Struck Avatar
    Amy Bertsch Struck

    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
  19. Beth Koenig Avatar
    Beth Koenig

    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
    1. Wellness Mama Avatar
      Wellness Mama

      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
  20. Abby Avatar
    Abby

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

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

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

      Reply
      2. David Avatar
        David

        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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