Avocado Baked Eggs are one of my favorite breakfast meals. Customize them with bacon, cheese, roasted red peppers, ham, Parmesan, or even leftover taco meat — it’s all delicious. The best part is how easy they are: set the oven timer and walk away while you get coffee or finish getting ready.
These baked avocados work well with many add-ins. Wet ingredients like roasted peppers are easiest to place in the avocado before adding the egg; finish with cheese, crumbled bacon, or green onions on top. If the well looks too full after adding extras, you can remove a little more avocado to make room. My favorite add-ins include:
Pro tip: scoop it out
The key is to scoop the center of the avocado a bit deeper, especially when using large eggs, so the egg won’t spill over while baking.
Add-ins for Avocado Baked Eggs:
Try almost any savory addition. Place wet items first, then crack the egg and top with cheese or crumbed bacon. Popular options are:
- Oven-baked bacon or ham
- Roasted red peppers
- Feta, Parmesan, or sharp cheddar
- Caramelized onions
- Sautéed spinach
Baked Avocados for a Crowd:
Avocado Baked Eggs are excellent for brunch or a casual lunch with guests. You can assemble them ahead of time and bake just before serving. They’re naturally gluten-free, Paleo-friendly, and retain heat well, so they suit many diets and are easy to serve to a group.
Serving Avocado Baked Eggs for Brunch:
For a family meal or brunch board, pair baked avocados with microgreens and oven-baked bacon for a beautiful, tasty spread. Offer salsa and hot sauce for topping and serve with brunch drinks if you like. Use any extra scooped avocado to make guacamole or a fresh salsa. If you’re unsure of preferences, cook some with bacon and some without to accommodate everyone.
Avocado season in California:
Most U.S. avocados come from California, predominantly the Hass variety. California’s peak season runs from spring through early fall (roughly March to September), though you can often find avocados year-round at farmers markets and fruit stands in the state.
Let’s Make Baked Avocado with Egg!
Try the recipe below and let me know how it goes — I love hearing how others build their brunch boards.
Avocado Baked Eggs with Bacon
KC Cornwell
Pin Recipe
Ingredients
- 1 avocado
- 2 slices cooked bacon crumbled, or other add-ins
- 2 eggs
- kosher salt & cracked black pepper
- hot sauce optional
Instructions
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Preheat the oven to 425°F (220°C).
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Cut the avocado in half and scoop a bit more from the center so the hole fits your eggs. Place each avocado half on a baking sheet or set them in small ramekins on a sheet to keep them stable.
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Crack an egg into each avocado half, season with salt and pepper, and add crumbled bacon or other add-ins on top. Bake for about 15 minutes. Timing can vary: 12–17 minutes at 425°F will yield cooked whites and runny yolks with large eggs.
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Remove from the oven, add more salt and pepper or hot sauce if desired, and serve immediately.
Video
Notes
*Nutrition calculated with bacon
Nutrition
Photos by my friend Meg of This Mess Is Ours.
More Baked Egg Recipes to Try:
Eggs in Purgatory: Uova in Purgatorio
Try a simple, flavorful Eggs in Purgatory recipe — eggs simmered in a thick, seasoned tomato sauce for a comforting meal any time of day.
Meg’s Bacon & Scallion Cloud Eggs
Meg’s Cloud Eggs are a fun keto-friendly breakfast—light, airy egg whites topped with a yolk and bacon or scallions. Omit the bacon for a vegetarian option.
Delicious Baked Eggs: Julia Child Style
If you want an impressive but easy dish, try a Julia Child–inspired baked egg with prosciutto, Parmesan, and fresh herbs — rich and satisfying.
Frequently Asked Questions about Avocado Baked Eggs:
Yes, from room temperature you can rewarm them briefly in an oven set to 300–350°F for 2–3 minutes. Avoid reheating in the microwave to prevent the yolk from bursting. These are best eaten the day they’re made.
Freezing is not recommended. Refrigerating and reheating changes the texture, so they are best enjoyed fresh.
Bake at 425°F for about 12–17 minutes depending on egg size and desired doneness. Fifteen minutes typically yields cooked whites with runny yolks when using large eggs.
Yes. Roasted avocados become extra creamy and work well on toast, as a side, or stirred into grains. To roast a plain avocado half, bake at 400°F for 12–15 minutes; to bake one with an egg inside, preheat to 425°F and bake about 15 minutes.
Yes—eggs and avocado pair well and provide protein plus healthy fats, along with vitamins and minerals that help you feel satisfied between meals.
Avocado Baked Eggs fit Keto and Paleo diets, and they are naturally gluten-free. They make a quick, satisfying breakfast or brunch that doesn’t feel like “diet food.”