Baked Eggs in Avocado

4.75 from 8 votes

This low carb breakfast is quick and easy to make, and so delicious! Ready to enjoy in 20 minutes.

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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.

Bakes eggs in avocado garnished with tomatoes, feta cheese and parsley

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.

Two avocados halved and pitted

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:

Removing some flesh from avocados with spoon

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.

Placing avocados inside muffin tins for baking

Crack an egg into each avocado half and season.

Cracked eggs inside 4 avocado halves before baking

Bake until the egg is solid. Then you can serve with your favorite toppings like fresh vegetables, cheese or turkey bacon.

Eggs inside avocados after baking

Tips for making this recipe

  1. 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.
  2. 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 ½ tablespoons of the flesh to make room for the cracked eggs.
  3. 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.
  4. 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

What toppings can you add to baked eggs in avocado?

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.

Can you make this breakfast ahead of time?

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.

How long do you bake eggs in avocado?

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.

Taking a spoonful of the baked eggs in avocado

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

This low carb breakfast is quick and easy to make, and so delicious! Ready to enjoy in 20 minutes.
4.8 from 8 votes
Servings 4 servings
Calories 224
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Optional Toppings

  • feta cheese
  • tomatoes
  • parsley


  • 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


Substitutions: These baked eggs in avocado are perfect as they are, but if you like you can mix up the toppings. Bacon, shredded cheese, parsley and chives all work well.


Calories: 224kcal, Carbohydrates: 9g, Protein: 8g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 164mg, Sodium: 77mg, Potassium: 548mg, Fiber: 7g, Sugar: 1g, Vitamin A: 384IU, Vitamin C: 10mg, Calcium: 37mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast, Brunch

Rate and comment

Recipe Rating


  1. You need to add “Serving Size” to the data you give with regard to nutrition. Without serving size or portion information, the carbohydrate count (and other counts but for me it is always carbs) is meaningless. Also, some account has to be made of toppings; you need to give carb counts with various toppings. This was especially true when in another recipe, mixed vegetables were part of the recipe. Root vegetables are often higher in carbs and for you to give nutrition data for a recipe that does not state what vegetables are in there…well, again, the data you supply is useless.

    1. The serving size is a quarter of the recipe. The nutrition label provided is an estimate based on an online nutrition calculator and will vary based on the specific ingredients you use. The nutrition label does not include the optional toppings.

  2. I was so looking forward to (b)making this, but while it was good in all other aspects, the avocado started tasting extremely bitter and this spoilt the whole experience.
    Supposedly avocados turn bitter on cooking. How to prevent this in this recipe?

    1. Unfortunately, there’s nothing you can really do to get rid of that bitterness of cooked avocados. You can try to cover it up by squeezing lemon juice on top or adding cheese, hot sauce, etc. Honestly raw avocado is so much better than cooked in my opinion. But the light baking with the eggs is a nice combination even though it does bring out the light bitterness.

  3. Oh, I love this idea. I’ve found that I may actually function better when I eat eggs in the morning. This is perfect.