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I have a sneaking suspicion that these baked avocados with egg are about to become your new favorite breakfast! You may have grown up eating egg in a hole (or maybe you call it toad in a hole?). These are kind of like that, but instead of bread, I’m using an avocado to make avocado egg in a hole. Just imagine a creamy avocado, stuffed with a perfectly cooked egg, melted cheese, and a sprinkle of veggies. Make it with me for something new in your breakfast routine!
Why You Need My Avocado Egg Recipe
- Creamy baked avocado with egg in the middle – Avocados and eggs are 2 of my favorite foods! If you like them too, you need to try an egg in avocado like this. The creamy avos pair perfectly with the delicate egg whites and runny yolks (though you can choose how you like yours). Plus, I add melty cheese and crunchy bell peppers.
- Quick and easy to make – You need just 5 simple ingredients, plus salt and pepper. And there isn’t much prep to it!
- Healthy breakfast – These are packed with protein, healthy fats, and fiber, and they’re naturally gluten-free. And they’ll keep you full for hours, especially if you eat two halves. 😉
Ingredients & Substitutions
Here I explain the best ingredients for my avocado egg recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Avocados – To pick perfectly ripe avocado, give it a gentle squeeze. It should be firm but yield slightly to pressure.
- Eggs – I always use large eggs for this recipe. They fit perfectly into most avocado halves.
- Cheese – A sprinkle for a melty top. I usually use cheddar cheese, but my kids like these with Mexican blend. You can also use mozzarella, pepper jack, or even feta.
- Bell Peppers – I add these for a little crunch on top. Dice them finely.
- Chives – For flavor and a touch of color. You can also top your baked avocado eggs with other fresh herbs, like parsley, dill, or basil.
- Sea Salt & Black Pepper
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I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Wash and cut the avocados. Slice each avocado in half, remove the pit, and scoop out some of the avocado flesh, so you can fit an egg into the well. (This is the part where I snack on any extra avocado from the center! ;))
- Crack the eggs and season. Place the avocado halves cut side up onto a baking dish. Crack an egg into the center of each, being careful not to break the egg yolk. Sprinkle each avocado egg with salt and pepper.
- Bake avocado and eggs. Top them with cheese part-way through baking.
- Garnish. Sprinkle with the chives and diced bell peppers for serving.
My Recipe Tips
- Prop the avocados against each other and the dish edges. This keeps them upright and prevent the egg from spilling out before it sets. So, make sure your baking dish is not too big. I like this one that’s the perfect size for 6 average avocado halves.
- Want to make a single serving? These don’t store well as leftovers (the avocado will brown), so I recommend making them fresh. If you only need one serving, you can place the avocado egg in a ramekin to keep it upright. And I love this avocado saver to store the other half.
- Scoop out enough avocado. Make sure to scoop out a large enough well to fit the egg. You can use the scooped-out avocado for a mini serving of my quick guacamole, avocado toast, or if you can’t get enough avocado and egg recipes, try my avocado egg salad.
- Some egg white might spill over if your avocados are small. This isn’t a big deal, but if you want to avoid this, crack the egg into a small bowl first. Then, transfer the yolk and a bit of white to the avocado, leaving extra white behind in the bowl.
- You can add cheese upfront if you prefer. I add it halfway through because I like it melty without getting too dark.
- Prefer your bell peppers soft? You can sprinkle them on before baking instead of at the end.
- You can choose to have your yolk runny (like a soft boiled egg), jammy (creamy but not fully set), or a hard boiled egg texture. See my times on the recipe card below. I do recommend checking on your baked avocados with egg occasionally, because the times can vary a bit. The baking times are based on the avocados starting at room temperature, and your eggs will take longer to set if your avocados are cold from the fridge.
Serving Ideas
Sometimes I eat these a baked avocado with egg on its own and call it a day, but you can also add a little something. Here are some tasty ideas:
- Toppings – Instead of bell peppers and chives, try diced tomatoes (or fresh salsa), sauteed onion, crumbled bacon, or finely diced ham. You can also layer these ingredients underneath the cheese before sprinkling it on. Really, anything you’d put in an omelette or egg casserole can work here, but you won’t have much space for the extras so I limit it to something quick and easy.
- Breakfast Meats – While I bake my eggs and avocados, I often whip up some crispy bacon in my air fryer. Feel free to bake turkey bacon instead for a lighter option.
- Sweet Breads – Serve them with a slice of my healthy zucchini bread or almond flour banana bread for a sweet and savory combo.
- Fruit – Add some fruit alongside this avocado egg recipe for breakfast, or if you’ve got time, whip up my fresh fruit salad.
Baked Avocado With Egg (Easy Recipe)
By
Try my avocado egg recipe for breakfast or brunch! These baked avocados with egg, cheese, and bell peppers make an easy meal in 20 minutes.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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Cut the avocados in half and remove the pits. Spoon 1.5-2 tablespoons of avocado flesh out of the center, so that you have a well large enough to fit an egg. (The well needs to fit about 3 tablespoons total.)
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Place the avocado halves cut side up into a medium baking dish. Crack an egg into the center of each, being careful not to break the yolk.
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Sprinkle with sea salt and black pepper.
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Bake avocados with egg for 7 minutes.
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Sprinkle shredded cheese on top. Bake again until the eggs reach your desired doneness:
* Soft boiled – 5-6 minutes
* Jammy – 7-8 minutes
* Hard boiled – 9-10 minutes
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Sprinkle the avocado eggs with diced bell peppers and chives for serving.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Avocado With Egg Recipe
56 Comments
Timothy B Prange
0These look good and I’d like to try them, but since no baking temperature has been listed, unable to make. As such, I must give this recipe a 1 star rating since it lacks basic information.
Maya | Wholesome Yum
0Hi Timothy, The baking temperature is right on the recipe card – 400 degrees F. We reserve ratings for people who actually made the recipes. Thanks for understanding and hope you’ll come back to rate if you decide to try the recipe.
DAwn
0I like to food prep on the weekends. Is this something I can make ahead and eat during the week? Does it hold well in the refrigerator?
Wholesome Yum M
0Hi Dawn, I don’t recommend meal prepping this recipe, it’s really best served fresh.
Susan
0YUM!!! I love avocados, and though I’m not big on eggs for breakfast, I would definitely do these. I am looking forward to trying them.
Shane S
0I used large avocados and been cooking for 13 minutes and the egg white is still transparent. I think the reason is that I store avocados in the fridge. Just wanted to drop a note that if you plan on doing this recipe, maybe take the avocados out of the fridge the night before.
Wholesome Yum M
0Hi Shane, Yes, if you store your avocados in the fridge, then they will take longer to bake in the oven. Thanks for the feedback!
Carolyn
0Quick, easy, and delicious! I had to bake them around 10 minutes to reach medium, as my avocados were big and I used large eggs:
Brenda Peterson
0What type of avocado works best ?
Jennifer M Harris
0Would chorizo work with this?
Maya | Wholesome Yum
0Hi Jennifer, Yes, absolutely! You would just need to cook the chorizo first, then place in the avocado wells before adding the egg. I’d recommend scooping out more of the avocado to make sure it fits.
Wholesome Yum M
0Hi Brenda, Hass avocados are quite sturdy.
Jane
0Thank you, you just planned my breakfast for tomorrow. I won’t make 6, but will cut the recipe down to 1 egg boat. I will be using duck eggs, which equal 2 chicken eggs, and it will fill the avocado up. When I get more quail eggs, I will use 4-5 eggs in one boat.
Gaby E
0These are amazing!!! I just topped them with cheese and bacon bits since I didn’t have anything else. I baked them for the 7 mins first, then another 10 mins. The yolk was still sort of runny but it was amazing!! I usually don’t like runny yolk but it tasted great!! Thank you for this recipe.
Jami
0I followed the directions to a T. Minus salt and pepper because I don’t like it, this is the second time I’ve tried. Even left them in longer than it says and my eggs just were not cooked. I’d put my fork in and clear egg juice would come out mixed with a little bit of white then warm yolk… but the cheese was baked perfectly on top, the avocado was warm but my eggs just did not cook both times I’ve tried now. I am so confused.
Wholesome Yum A
0Hi Jami, I’m sorry to hear that. Did you follow the full bake time in step 5? You’ll need to bake for 12 total minutes minimum, and up to 17 minutes for a hard cooked egg, but you can increase the bake time even beyond that if your egg still isn’t cooked.
Joni Gomes
0Two of my favorite food items ever!! Turned out so so good and my friends were also obsessed!
Chihyu
0Love the delicious flavor combo and it’s so easy to make it, too! Best of the world!
Kelly
0It was a great filling breakfast!
Jean
0Low carb and super quick breakfast? You know I can’t say no to this! I love that it has all my favorite ingredients and I’m so excited to try it!
Linda
0Avocado is my daily booster! And I tried this version for breakfast. It’ll be a favorite in our home.
Jennifer
0So excited to make these!
Raia
0Fun breakfast! Thanks!
Irena Macri
0I love how quick and easy this recipe is! I made a smaller batch for 2 people and jumped in the shower while these guys were in the oven. Very satiating and delicious!
Jules Shepard
0So….I think you’re right! This is going to become a favorite breakfast of not just mine but a few other members of the family – cool recipe!