Name: Avocado Breakfast Bake Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 avocados; 4 eggs; salt and pepper; toppings of choice (such as feta and green onions, or salsa and fresh cilantro)

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 Recipe

Creamy avocado baked with an egg for a filling breakfast rich in protein and healthy fats.

Prep Time 5

Cook Time 20

Total Time 25

Calories 536kcal

Author Katie Wells

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Servings

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.

Sources

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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”

Sarah

March 3, 2018

My husband tried to make these for us this morning and got SO MAD because no matter how much avocado he scooped out, there wasn’t enough room for the egg. The egg just kept sliding off the avocado and into the drain. I felt so bad for him. I guess our avocados were too small and the eggs too big!

Reply
ej

August 17, 2016

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?

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LAURIE

May 3, 2016

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.

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Alexa

February 27, 2016

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

Reply
Tabitha Jade

January 10, 2016

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.

Reply
Alyssa

December 30, 2015

Deliciously healthy and tasty!

Reply
Tracy

July 11, 2015

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

Reply
kievlak

May 8, 2015

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

Reply
Courtney

March 19, 2015

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.

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Tahra

March 2, 2015

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!!

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Maddy

February 12, 2015

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.

Reply
1. Wellness Mama
  
  February 12, 2015
  
  I am sorry that it did not work for you 🙁
  
  Reply
Jane

February 1, 2015

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

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Andy

October 6, 2014

Just stick to an avocado omelette instead.

Reply
Laura Chestnut

September 28, 2014

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.

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