This Avocado Egg Bake (Breakfast Bake) is a delicious and healthy start to your day! Whatever it is that you like to pile on top, they are a quick and easy breakfast loaded with great flavors!
Keep this tasty breakfast option as healthy as you like, or not and enjoy the buttery taste of fresh avocados with a baked eggs center and a colorful assortment of toppings like we do. This is a staple breakfast here at home as there is minimal fuss to serve up a healthier breakfast option for all to enjoy.
Who would have ever thought that baking an avocado could turn out this great?! That wonderful buttery soft avocado texture that is the best part of avocados is made even better when baked!
One of the things that I love about this super easy recipe is that even your firm, not quite ripe avocados turn out beautifully. Once baked, the avocados that were too hard to enjoy will end up with that same rich buttery avocado perfection of a ripe avocado.
❤️ Why You'll Love This Recipe!
Customizable. The toppings on your baked avocados can be customized to everyone's individual taste (a big plus if you have a few pickier eaters in the house!).
Healthy Option - Avocados provide vitamins C, K, E, and B6. Also being rich in riboflavin, niacin, magnesium, and potassium.
Easy To Make For A Crowd. You can pop a lot of these breakfast/brunches in the oven at one time.
- Avocados - I prefer the larger Hass type, but the smaller ones will work as well.
- Eggs - Choose eggs that will match the size of the avocado (ie. large Hass type avocado + large egg).
- Toppings - Tomato, bacon, green onion, sour cream, or what ever you like.
- Seasoning - Salt and pepper are a must, but you can try taco seasoning, Cajun, or almost any type.
🔪 Step-by-Step Instructions
- Cut, slice, and de-seed. Slice your avocados in half and remove the core. Spoon out some of the center of your avocados to fit an egg inside, and keep the extra avocado to mix with your sour cream and some taco seasoning for a delicious dollop of creamy avocado on top too.
- Add the egg. Crack your eggs and place them in the well of each halved avocado. Most large eggs will overflow if you haven't made a big enough well in the center of the avocado, so be sure to scoop out enough room and then carefully fill with the egg. If you add the egg slowly you can hold back some off the egg white to keep from overflowing the avocado.
- Season. Season the avocado and eggs with salt, pepper, paprika or any other seasoning you like (garlic salt, taco seasoning, Cajun seasoning, basil).
- Add toppings. Sprinkle on tomato, bacon crumbles, and green onion (or?? the possibilities are endless). If you prefer, the toppings can be added after baking the avocado baked egg.
- Bake and serve. Bake in a preheated oven at 425ºF (218ºC) for 15-20 minutes. Add additional toppings (avocado sour cream mixture) if desired and serve immediately.
💭 Tips & Recipe Notes
- You can set your baked avocados up on a baking sheet (which usually means leaning them together so they don't tip and spill out the eggs). Baking dishes that neatly fit your desired number of avocados for baking are another option.
- Set your avocados into the back side of a muffin pan. This will hold them neatly in place with no worries about a balancing act going wrong 🙂
Baked Avocado Egg Timing at 425ºF (218ºC)
When I make these baked avocado eggs up, I remove my husband's at the 12-15 minute mark for a delightfully soft slightly runny yolk. I remove my baked avocado at about 18 minutes for a slightly over medium done egg. Yum! Enjoy!
- 12-13 minutes for soft boiled eggs
- 14-18 minutes for medium eggs
- 16-17 minutes for hard boiled eggs
Can I Microwave My Avocado Egg Bake?
The egg in an avocado breakfast bake can be microwaved for a super speedy breakfast! It's not my favorite version, but in a pinch it totally works. Follow all of the instructions, but microwave for 60-90 seconds rather than baking.
If you choose to microwave your egg in avocado, place the avocado in a microwave safe bowl to prevent tipping.
Avocado Egg Bake (Breakfast Bake)
- 2 large avocados (halved, some of the center spooned out and set aside)
- 4 eggs (use small eggs, or drain a bit of the egg white off if needed to fit into the avocado)
- 1 tomato (chopped)
- 1 strip bacon (cooked, crumbled)
- 1 green onion (sliced)
- 1 tablespoon sour cream (optional, mix with the excess avocado and some taco seasoning)
- salt & pepper (to taste)
- paprika (to taste)
- lime juice (squeezed when serving, optional)
- Cut the avocados in half and remove the pit. If necessary, spoon out some of the flesh from the center of the halved avocados and set the excess aside (to mix with sour cream and taco seasoning, if desired). Place the avocados on a baking sheet or in a baking dish.
- Fill each avocado half with 1 egg (pour off some of the egg white if necessary or spoon out a bit more avocado flesh to make them fit - small eggs work best but that is never what I have on hand!).
- Season the avocado and eggs with salt, pepper, paprika or any other seasoning you like (garlic salt, taco seasoning, cajun seasoning, basil).
- Add toppings: tomato, bacon crumbles, and green onion (or?? the possibilities are endless). If you prefer, the toppings can be added after baking the avocado baked egg.
- Bake in a preheated oven at 425 degrees F (218 degrees C) for 15-20 minutes. Add additional toppings (avocado sour cream mixture) if desired and serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!