This low carb breakfast is quick and easy to make, and so delicious! Ready to enjoy in 20 minutes.
Baked eggs in avocado are a vibrant and healthy way to start the day! This recipe comes together quickly for a low carb breakfast made with just two ingredients. Finish the avocados with colorful toppings for a delicious weekend brunch that the whole family will love.
We all know that it’s important to start the day with a good breakfast and these baked eggs in avocado not only taste amazing but they are full of goodness to keep you going til lunch. Loaded with fiber, protein and healthy fats, this will be your favorite new way to serve your eggs!
- Avocados: Avocados are a great source of healthy fats, vitamins, minerals and antioxidants. As well as being delicious, they are a great addition to a well balanced diet.
- Eggs: Eggs are a great source of protein and will keep you filling full til lunchtime.
- Seasonings: Salt and pepper added to taste.
- Toppings: These baked avocados are great as they are, but they come alive with toppings. My favorites include feta, tomatoes and parsley.
How to make baked eggs in avocado
Start with ripe but firm avocados. This will help them maintain their shape when baked without them getting overly soft.
Cut the avocados in half and remove the stone. Scoop out some of the avocado from the center of each half to make room for the egg. Check out this article for more tips on how to safely cut avocado and remove the pit.
Don’t toss the scooped out avocado to make the baked eggs recipe. You can use them in:
- Avocado Egg Salad
- Corn Tomato Avocado Salad
- Avocado Chocolate Mousse
- Shrimp Avocado Salad
- Simple Guacamole with Roasted Corn
Place the avocado halves on opposite ends of an upside down muffin tin to keep them upright. You can also place them into individual ramekins instead.
Crack an egg into each avocado half and season.
Bake until the egg is solid. Then you can serve with your favorite toppings like fresh vegetables, cheese or turkey bacon.
Tips for making this recipe
- Use a ramekin or other small oven-safe dish for baking. If you’re only making one, it may be best to use a ramekin instead of the muffin tin. There’s less of a mess that way. You an also place three halves in a loaf pan.
- Scoop the avocado wider rather than deeper so that the eggs don’t take too long to bake. You will need to scoop out about 1 to 1 1/2 tablespoons of the flesh to make room for the cracked eggs.
- Use small/medium eggs and large avocados. This is the best combination to ensure that the eggs don’t overflow into the muffin tin or ramekin. Regardless carefully pour the egg into the avocado crevice and save any extra egg whites for another use.
- Limit any egg spilling by cracking the egg into a small bowl first. Then you can slowly pour the yolk first and then the egg whites into the avocado, leaving any extra whites aside.
Frequently asked questions
I like to add feta cheese, tomato and parsley to these avocados. That’s my little Mediterranean twist to the recipe. They add a little color and bring freshness to the dish and the salty feta cheese works so well with the avocado. Experiment with different toppings, crumbled turkey bacon, chives and red bell peppers all work well.
Baked eggs in avocados are best enjoyed as soon as they are made. If you make them ahead of time, the avocado will turn brown and the texture of the egg will turn rubbery if you re-heat it.
This will depend on your preference for the egg doneness. The most important thing is to make sure that the egg whites are set and that should happen around 15 minutes. Keep in mind that every oven is different and this will depend on the width and depth of the cut avocado. I like keeping them in for 20 minutes when the yolk is cooked but still slightly soft.
More egg recipes:
This is one of my favorite ways to make eggs in the morning. They are so simple, so delicious and you know you are fueling for the day ahead. They are so colorful too so the kids adore them…bonus!
If you’ve tried this healthy-ish feelgood Baked Eggs in Avocado recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Baked Eggs in Avocado
- 2 avocados
- 4 large eggs
- Salt and pepper to taste
- feta heese
- Preheat oven to 425°F.
- Slice the avocados in half lengthwise, and remove the pit. Scoop out some of the avocado, creating a larger cavity to make room for the egg.
- Place the avocado halves in a baking dish, ramekins or the back of a muffin tin, to keep them upright.
- Gently crack one egg on top of each half. Season with salt and pepper, and bake for 15-20 minutes.
- Add toppings, if desired, before serving