How To Make Avocado Baked Eggs

How To Make Avocado Baked Eggs


Today is Brunch Day at our house as is most days of the week. I am sure that most of you have seen the pictures from different recipes so hereis How to Make Avocado Baked Eggs we make at our house. I shared this recipe last year but I have added unformation on when to add the bacon so I thought this would be a good time to share the recipe again.

This delicious breakfast dish looks as good as it tastes. If you happen to be following a Keto lifestyle this has a double win as the avocado is full of good fat and the bacon is carb free.

There are a couple of “tricks” to perfecting this recipe, however. For starters, use large avocados and medium-sized eggs. Otherwise, the egg white may overflow the avocado. Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.


Avocado Baked Eggs is a very fast breakfast, from prep to table should be about 30 minutes Click To Tweet


Tip: One way to keep your egg-filled avocados from tipping over while baking, position them over the holes of a muffin tin, rather than on a flat baking sheet, before placing them in the oven. Or you can use the flat baking sheet and make little “holders” with small pieces of foil wrap and cradle the avocado in them. So now you have two options.

How To Make Avocado Baked Eggs
Nutrition Information
  • Serves: 4
  • Serving size: 1 each
  • Calories: 311
  • Fat: 25.7
  • Carbohydrates: 8.1
  • Fiber: 5.9
Recipe type: Entree
Cuisine: International
Prep time: 
Cook time: 
Total time: 
  • 2 large ripe avocados
  • 4 medium eggs
  • Sea salt and black pepper, to taste
  • ½ c. Cheddar Jack Cheese, shredded
  • 3 strips thick cut sugar-free bacon, cooked crispy and crumbled
  • Optional garnish: chives or green onions (green parts only), sliced thin
  1. Preheat oven to 350° F and line a rimmed baking sheet with parchment paper.
  2. Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or dice, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving).
  3. Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled avocado onto the prepared baking sheet in a foil cradle and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.
  4. Place filled avocado halves in a pre-heated oven to bake for 10-12 minutes
  5. Open the oven and sprinkle each egg with some bacon bits, close the oven door and continue to bake the eggs about 3 more minutes until the eggs are cooked according to your preference.


Chefs Note: If you can get your butcher to slice the bacon about a quater inch thick and cook it in the over ahead of time, it will make a nicer presentation.

The Nutritional information is a basic guideline and can be influenced by the size of the avocado, thickness of the bacon, and size of the eggs so please if you are on a very strict diet, research the items you use for  more accurate information.

If you are just starting out on your keto journey or would like more information all in one place, I do have a book available that answers many of the questions you may have. You can find out more about it RIGHT HERE

the complete guide to the keto diet

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