Home » Keto Breakfast Recipes » Avocado Egg Bake
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I love baking eggs inside avocados. It's the perfect breakfast. If you have never baked an avocado, it's lovely - it becomes so creamy in the oven!
This avocado egg bake is also substantial and filling enough to be served as a meatless dinner. And it's ready in less than 30 minutes!
I enjoy having eggs for breakfast. Dishes like egg muffins, egg white omelette, and fluffy scrambled eggs keep me full for much longer than any other type of breakfast. Add avocado, and it's not just delicious but also extra satiating!
That's why I consider this tasty dish the perfect breakfast. It is very flavorful and so wonderfully filling. It's also gorgeous. I make it often for my family, but I also like to serve it when we host brunch at our place - everyone raves about it!
Jump to:
- Ingredients
- Variations
- Avocado Egg Bake Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Egg Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need a few simple ingredients to make an avocado egg bake. I just love recipes with a short ingredients list! The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado: I prefer Haas avocadoes, which are creamier and less watery than other varieties.
- Eggs: I usually use large ones, but in this case, the smaller the better, so they can fit inside the avocado half cavities.
- To season: Kosher salt, freshly ground black pepper, and red pepper flakes.
- For garnish: Fresh chopped parsley.
Variations
- Cumin is excellent in this recipe. Use just a pinch. It adds a nice layer of flavor. I also like adding a pinch of smoked paprika.
- For garnish, instead of parsley, use cilantro. It has a bolder flavor.
- Try sprinkling 1-2 tablespoons of grated parmesan or crumbled feta on the eggs before baking them. I especially like parmesan.
Avocado Egg Bake Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by cutting an avocado in half. Remove the pit and some of the flesh, making a cavity big enough to accommodate an egg.
Now, pour an egg into each cavity. You might need to pour out some of the white first so it doesn't overflow.
Bake until the egg whites are set. This should take about 15 minutes in a 450°F oven.
Expert Tips
- It's best to use a large, not-too-ripe avocado at room temperature when making this recipe. When you scoop out some of the avocado's flesh to make room for the egg, make a wide, shallow cavity, not a deep one, to ensure even cooking of the egg white.
- If your eggs are large, it's best to separate the yolks from the whites, slide the yolk into the cavity first, and then pour just enough of the whites to fill the cavity.
- It's a good idea to line your baking dish with greased foil. This will prevent sticking and make cleanup easier in case some of the egg spills over to the pan.
- Sometimes, the yolk develops a thin crust after 15 minutes in the oven. You can leave it intact or carefully remove it using a small sharp knife. The pictures below show both options. Both look great, so this is purely up to you.
Recipe FAQs
Can avocados be cooked?
Yes! You can cook an avocado, and it's delicious. The idea might sound unappealing - it certainly sounded questionable to me initially. But baking an avocado makes it exceptionally soft and creamy. It also enhances its flavor. These avocado fries, for example, are lovely.
Can I make this recipe ahead of time?
Not really. This is one of those recipes that should be made right before you enjoy them. They don't keep very well as leftovers.
If you end up with leftovers, you can store them in the fridge, in an airtight container, for up to two days and reheat them covered in the microwave. But it's best to only make as many as you plan on eating immediately.
Can I make an avocado egg in the microwave?
Yes, but oven-baking is a better method. Place each filled avocado half in a microwave-safe bowl and pierce the yolk and white with a fork a few times to prevent them from exploding.
Cover the bowl with cling wrap (make sure it doesn't touch the food), leaving a small corner uncovered to allow for venting.
Microwave on high until the egg whites are set. Start with 30 seconds and add more cooking time (10 seconds at a time) as needed. If the egg starts making popping sounds, stop the microwave immediately.
Serving Suggestions
While it may seem like this type of dish practically begs to be eaten with toast, it's just as good with utensils. I simply scoop it out with a spoon.
If you really want something bread-like, make this quick keto English muffin, cut it into strips, and use that (similarly to what I do when serving soft-boiled eggs - see the photos on that recipe). Another option is using thick slices of almond flour bread.
Storing Leftovers
As mentioned above, If you end up with leftovers, you can store them in the fridge in an airtight container for up to two days. Reheat them covered in the microwave. But it's best to only make as many as you plan on eating immediately. The leftovers don't keep too well.
More Egg Recipes
- Breakfast Mushrooms
- Easy Shakshuka
- Breakfast Tomatoes
- Avocado Deviled Eggs
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Recipe Card
4.99 from 250 votes
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Creamy Avocado Egg Bake
Avocado egg is the perfect breakfast. Baked avocado is so creamy! This dish is also substantial enough for a meatless dinner.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 2 servings
Calories: 208kcal
Author: Vered DeLeeuw
Ingredients
- 1 large Haas avocado ripe but firm (not very soft)
- 2 eggs the smaller the better
- ½ teaspoon Diamond Crystal kosher salt Divided (or ¼ teaspoon of any other salt, divided)
- ¼ teaspoon black pepper Freshly ground, divided
- ¼ teaspoon red pepper flakes
- 1 tablespoon parsley chopped
Instructions
Preheat your oven to 450°F. Line a baking dish with foil for easy cleanup. Look for a small baking dish that would allow the avocado halves to stand upright.
Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half - you want it to be large enough to accommodate a medium egg.
Season the avocado halves with half of the kosher salt and black pepper, and place them in the prepared baking dish.
Break each egg into a small bowl, then carefully slide the yolk, and as much as will fit from the white, into the center of each avocado half.
Bake until the whites are set, for about 15 minutes. If the egg yolks have developed a thin crust, you can carefully remove it with a small, sharp knife.
Season the avocado egg with the remaining kosher salt, freshly ground black pepper, and red pepper flakes. Garnish the dish with chopped parsley. Serve immediately.
Video
Notes
- It's best to use a large, not-too-ripe avocado at room temperature when making this recipe. When you scoop out some of the avocado's flesh to make room for the egg, make a wide, shallow cavity, not a deep one, to ensure even cooking of the egg white.
- If your eggs are large, it's best to separate the yolks from the whites, slide the yolk into the cavity first, and then pour just enough of the whites to fill the cavity, discarding the rest.
- Sometimes, the yolk develops a thin crust after 15 minutes in the oven. You can leave it intact or carefully remove it using a small sharp knife. Both options look great, so this is purely up to you.
- If you end up with leftovers, you can store them in the fridge, in an airtight container, for up to two days. Reheat them covered in the microwave. But it's best to only make as many as you plan on eating immediately. The leftovers don't keep too well.
- The FDA advises us to cook eggs until the whites and yolks are firm.
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Nutrition per Serving
Serving: 0.5avocado | Calories: 208kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Sodium: 350mg | Fiber: 6g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Keto Breakfast Recipes
- Chaffles Recipe
- Breakfast Egg Muffins
- Mushroom Frittata
- Turkey Hash
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Lindsay
This is a great recipe for Sunday brunch! Had it with sliced tomatoes, half a piece of bacon, and melted cheese.Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Lindsay! Thanks for sharing how you served it. Sounds great!
Reply
Jeff Sherman
It seemed a bit bland. I made it again and topped it with tiny pieces of smoked ham, which really added flavor to it, plus the yolk didn't solidify. I'm going to add diced tomatoes next time.
Reply
Vered DeLeeuw
Thanks for the feedback, Jeff!
Reply
