Oven-Baked Eggs in Avocado Halves

These avocado eggs — also called avocado baked eggs — make a simple, low-carb breakfast or a flexible meal you can prep ahead. With just ripe avocados, eggs, and a few favorite toppings, you can create a satisfying dish that’s high in healthy fats and protein and ready any day of the week.

How to Make Avocado Eggs

Baking eggs in avocado halves is fast and versatile. Once you master the basic method you can enjoy these for breakfast, lunch, or dinner and change the toppings to keep them interesting. The basic steps are few and straightforward.

1. Slice the avocados. Halve the avocados lengthwise, remove the pit, and scoop a little extra flesh from the center to enlarge the cavity so an egg will fit.
2. Stabilize the halves. Arrange the avocado halves in a baking pan so they sit upright and won’t tip while you crack the eggs in.
3. Crack the eggs in. Carefully crack an egg into each avocado half. Season with salt and pepper. If desired, sprinkle a little garlic powder or chili powder before baking.
4. Bake. Bake at 425ºF (220ºC) for about 18–22 minutes. Bake about 18 minutes for a runnier yolk and up to 22 minutes for a firmer yolk; ovens vary, so check after 15 minutes if you prefer precise doneness.
5. Top and serve. Add your favorite toppings and serve immediately or cool and refrigerate for meal prep.

A light sprinkle of garlic powder or chili powder before baking adds extra flavor without much effort.

Avocado Egg Tips

How to Choose Avocados

Choose large, ripe avocados so there’s enough room for the egg. When you remove the pit, scoop out about 1 to 1½ tablespoons of flesh from each half to widen the cavity — aim to make the hole wider rather than deeper so the egg cooks more quickly and evenly.

Storage Options

Let baked avocado eggs cool completely before storing. To slow browning, squeeze a little lemon juice over the exposed avocado flesh. Place finished halves in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or enjoy cold on a salad or as a quick snack.

Buy the Right Eggs

Medium eggs work best for this recipe. Large or extra-large eggs often overflow the avocado cavity, which can create a mess in the pan and lead to uneven cooking. If the white spills out, it becomes slippery and hard to contain.

Bake Your Avocados in the Right Pan

Choose a pan that will hold avocado halves steady. Loaf pans are ideal because their sides help keep the avocados upright. A single recipe using three large avocados yields six avocado baked eggs and fits nicely in two loaf pans.

If you’re making a larger batch, a square baking pan or a casserole dish also works; just arrange the halves so they sit snugly and don’t wobble.

Topping Ideas

These avocado baked eggs are delicious with just salt and pepper, but toppings turn them into full meals. Try these combinations:

• Bacon + Chives + Cheddar — Crumbled bacon, chopped chives, and shredded cheddar add savory richness and extra protein.
• Salsa + Cilantro + Greek Yogurt — A spoonful of salsa, a dollop of Greek yogurt, and fresh cilantro create a pleasing contrast of hot and cool.
• Mexican-Style — Top with seasoned ground beef, salsa, Greek yogurt, and cilantro to make a hearty meal.
• Mediterranean-Style — Finish with a spoonful of quinoa tabbouleh and a sprinkle of crumbled feta for bright Mediterranean flavors.

How Do You Like Your Eggs?

Adjust bake time for yolk consistency: about 18 minutes for a soft yolk and up to 22 minutes for a firmer yolk. Because oven temperatures vary, check early if you’re particular about yolk texture.

Baked Eggs — Related Ideas

• Bacon Wrapped Egg Cups
• How to Bake Eggs in the Oven
• Sweet Potato Hash Egg Muffins
• All American Hash Brown Egg Cups

Avocado Eggs (Avocado Baked Eggs)

This avocado egg bake is easy to prepare and ideal for quick weekday meals or meal prep.

By: Linley Hanson

Prep & Cook Time

Prep: 10 minutes • Cook: 22 minutes • Total: 32 minutes • Servings: 6

Ingredients

• 3 large ripe avocados, room temperature
• 6 medium eggs*
• Salt, to taste
• Pepper, to taste
• Optional toppings (bacon, chives, cheddar, salsa, cilantro, Greek yogurt, feta, etc.)

Instructions

1. Preheat oven to 425ºF (220ºC). Lightly spray two loaf pans with nonstick spray; three avocado halves fit well in one loaf pan.
2. Slice the avocados lengthwise and remove the pits.
3. Scoop about 1 to 1½ tablespoons of flesh from each half, widening the cavity—wider is better than deeper so the egg cooks evenly. Save the scooped avocado to eat or garnish.
4. Place the avocado halves in the loaf pans so they sit steady. Crack an egg into each half. Some egg white may spill over; that’s fine. Medium eggs usually work best.
5. Season the eggs with salt and pepper and bake for 18–22 minutes, or until the eggs reach your preferred doneness.
6. Top with your favorite toppings and enjoy.

Tips & Notes

• Egg size: Medium eggs reduce overflow; large eggs work but may spill more white.
• Pan choice: Loaf pans keep avocado halves upright, preventing tipping. If you have only one pan, bake in two batches.

Nutrition (approximate per serving)

Calories: 320 kcal • Carbohydrates: 14 g • Protein: 8 g • Fat: 28 g • Fiber: 10 g • Sugar: 0 g

Nutrition information is automatically calculated and should be used as an approximation.

Photos by: The Wooden Skillet.