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GET IT NOWI 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
How To Make Baked Avocados With Egg
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 make air fryer 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)
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.
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Baked Avocado With Egg Recipe
56 Comments
Rita Daniels
0I just tried this for 1 person. I mashed up the scooped out avacado, chipped up cheddar, green onions, and a grape tomato to the mash. After the initial 7 minutes I arranged the mixture around the large end of the avacado, then cooked to my desired taste. Topped with a little salsa. Delicious, especially with a bloody mary!
Maya | Wholesome Yum
0I’m glad you liked it, Rita! Thank you for sharing your variation.
Mary
0Is it possible to set the servings for 2 people?
Maya | Wholesome Yum
0Hi Mary, Yes, just change the number of servings to 2 on the recipe card above. Some of the amounts come out a little strange, but you can just round up and it’ll be fine.
bill
0Be sure and take enough avocado out for the egg to fit. I also used large eggs my mistake.
Deeeeelicious indeed.
Cheers
Maya | Wholesome Yum
0Great tip, Bill! I use large eggs as well but if your avocados aren’t very big, a whole large egg might not fit. You can scoop out as much avocado as needed for an egg to fit.
Joann
0I was not able to find the recipe for your egg muffins. I need to eat pasteurized eggs due to Hoshimoto’s. I was interested in a variety of ways to prepare pasteurized eggs. I will not rate the recipe I saw because it was not what I wanted. I am not an omelette lover and won’t prepare it often. I eat the veggies on the side. If you can send me recipes I certainly would love to do my part to follow you.
Maya | Wholesome Yum
0Hi Joann, Here is my egg muffins recipe. Any of my egg recipes will work with pasteurized eggs, just look for that on the carton. Hope this helps!
Rosie J.
0I would have given this 5-star rating, but my eggs didn’t turn out “jammy” as I hoped when following the recommended times, even though both the eggs and avocados were room temp. Still, they were delicious!
Maya | Wholesome Yum
0Hi Rosie, Sorry about the confusion – my avocados were room temp (I had them on the counter) but the eggs were cold. The times are probably a bit quicker if you use room temperature eggs. It can also vary a bit depending on your oven, so I would just check on them a bit sooner next time. I’m glad you still liked them, though!
Coddy
0Needs work but I like the base recipe… I’d scoop out the avacado flesh, mix with the egg, add a small sardine, onion, garlic powder then follow recipe to end adding the cheese 1/2 way through the cooking process!
Ralph
0Delicious 🤤!
Mrs. Jacquelyn Vivone
0I made the perfect version of this recipe today. My 1st time ever having baked avocado. I added raw cheddar and scallion mid way..finished with raw walnut pieces and help seeds. Can hardly wait to share this with family. Pasture raised eggs are the Best! Bon appètit y’all.
Diane
0I cut a little off the bottom of each avocado half so that it sits flat in the dish. Works well.
Coddy
0Great idea!
Melissa
0It took a minute to get used to eating a hot avocado, but I thought it was very good! I only put non dairy cheese on, but will try dairy free sour cream too next time. Definitely a keeper recipe! Thanks!
Aries
0This sounds like a good one to try. I have tried recipes from other websites I won’t mention the websites name. But I keep coming back to you. Your recipes haven’t failed me yet.
Bob Graham
0This was amazing! I had to cook a little longer than recipe but I think it’s just my oven. I didn’t want to waste what I scooped out so I mixed it with some sour cream, chives, bacon, red bell pepper and salt and pepper and served on the side! I added bacon to the avacado egg as well. Yum!!!! Thanks!
Coddy
0Yummy!
Heidi
0Delicious! But took way longer to cook than the recipe calls for. I used a room temp large avocado and a cold egg. Took about 20 minutes. Even so, I’d make it again. It is unusual and great! Only put cheese on it, but will try it with other toppings.
Bill Chaisson
0Tip to make more room for eggs in smaller avocados. I mashed up the avocado that I scooped out and used it to build up the sides of avocados to allow more room for eggs. Works great. Love the recipe. Thanks.
Larry Donnell Fowler
0A read a lot of people having issues with temp cooking time and undercooked eggs. Here is a solution if you have one, use your air fryer 400 degrees and 10-12 minutes. I have had nothing but success!
Nikki
0So yummy made these this morning! My avos were a bit small so when I dug out the middle I mixed it with tomatoes and served that alongside it. YUM! So filling.
Kathy
0How ripe are your avocados for this? Firm like you’d dice into a salad, or soft that you’d mash for guacamole?
Wholesome Yum D
0Hi Kathy, I would say a little more firm because they will bake in the oven and get softer.
Denise Caposey
0Wow! Take this up a notch by adding bacon slices before the cheese and see where that takes you.
Judy
0Cooking time is way off, no REALLY WAY OFF. 400 degrees, oven is 2 years old and works fine on everything else. 20 minutes so far and 100% clear eggs. Very disappointed. I’m thinking 30 minutes before I can add this cheese, and so hungry!
Wholesome Yum D
0Hi Judy, Sorry this recipe didn’t meet your expectations. It seems odd that after 20 minutes your egg would still be clear. Were the avocados cold/ stored in the fridge?
Karey
0I cooked the soft boiled egg time frame and they were perfect. I loved the taste and will be cooking these for breakfast often.
Hannah
0I baked these for well over 40 minutes and the eggs were still not done.
Wholesome Yum D
0Hi Hannah, I am not sure why your eggs would not be getting one. How are you testing to see if the eggs are fully cooked?
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!