This easy Avocado Egg Bake (or Baked Eggs in Avocado) makes for a filling grab-and-go breakfast or to enjoy on the side for brunch. All you need are avocados, eggs, and your favorite toppings!
These baked eggs in avocados are a delicious way to start your day! Small avocado boats filled with baked eggs are creamy, soft, and loaded with all of the good stuff you need to start your day on the right foot. They’re an easy grab-and-go option for weekdays or for weekend brunch.
This isn’t my first time at the egg bake rodeo. I’ve made egg cups in muffin tins with a variety of flavors, cracked eggs into bell peppers, and have even stuffed them into ham with chile peppers for a bit of a kick! We all know eggs are versatile, but when stuffed and baked with meat, cheese, and vegetables, they turn into a quick and satisfying breakfast.
You can load these baked eggs in avocado with anything you like. Keep it simple with crumbles of Cojita cheese and cilantro or spice it up with slices of jalapeno and radishes. They’re easy, flexible, and full of flavor!
Ingredients in an avocado egg bake
- Avocados – The larger the avocados, the better! Most of the “meat” from the avocados will be scooped out, seasoned, and added on top of the eggs.
- Eggs – Keep the eggs one size smaller than the avocados. If your avocados are large, use medium-sized eggs. If your avocados are extra-large, use large eggs.
- Lime juice, salt, and pepper – To help season the avocado mash. It’s a simple and easy topping for the avocado egg cups that makes sure the scooped out avocado doesn’t go to waste.
- Toppings – I suggest using cotija cheese and cilantro, but you could also add pico de gallo, sliced radish, or chopped red onion.
How to make baked eggs in avocados
- Prepare the avocados and filling: Slice the avocados in half. Discard the pit, then scoop out some of the avocado “flesh” from each half and place it in a bowl.
- Add the eggs and bake: Place each avocado half in a muffin tin to help keep them upright. Crack an egg into each half and bake.
- Make the filling: While the avocados are baking, grab the bowl with the scooped out avocado and season with the salt, pepper, and lime juice. Mix it together until it turns into a mash. Taste and season with more salt if necessary.
- Add your toppings and enjoy: Remove the baked avocados from the oven. Sprinkle extra seasoning on top, then garnish with the mashed avocado and your other toppings.
Can you make an avocado egg bake in the Instant Pot?
It’s actually quite easy to use an Instant Pot to make the avocado egg bake. Prepare the avocados as normal, then pour 1 cup of water into the Instant Pot. Place the avocado halves into a steaming basket, lower the basket into the pot, then crack an egg into each half.
Seal the lid and make sure the vent is sealed. Cook on Manual High for 4 minutes. Quick release the pressure once it’s done, then remove the lid, add your toppings, and enjoy!
Helpful tips and variations
- Your avocados should be at room temperature before baking. This helps the eggs bake faster!
- To keep the avocados and eggs upright, bake them in a muffin tin, in individual ramekins, or in a small, shallow baking dish.
- Want to add cheese on top? Go ahead and shred some cheese on top of the eggs before placing them in the oven. This way, the cheese melts and each bite is extra gooey!
- If you can’t find extra large avocados, you can use medium eggs to ensure that they fit into each well. If you only have regular sized avocados and large eggs, that’s okay. Just be aware that some of the egg white may spill over the edges of the avocado halves.
- Toppings and serving recommendations: Top your egg cups with bacon, chorizo, shredded Oaxaca cheese, chopped tomatoes, cilantro, or chives. Enjoy them on the side of all of your breakfast or brunch favorites like chilaquiles or papas con chorizo.
Can baked eggs in avocados be made ahead of time?
It’s best to dig into your avocados and eggs as soon as they come out of the oven. Storing and reheating can overcook the eggs, make them taste rubbery, and turn the avocado brown. Instead, prep your toppings ahead of time and keep them in separate containers in the fridge until you’re ready for breakfast.
That being said, if you have leftovers you can still store them in an airtight container in the fridge and heat them up in the microwave when you’re ready to eat. Just be aware that the texture of the eggs and avocados won’t be the same.
More breakfast recipes
- 3 extra-large avocados
- 6 large eggs
- salt, to taste
- black pepper, taste
- 1/2 lime, juiced
- cotija cheese, for garnish
- cilantro, for garnish
- Preheat oven to 400°F.
- Cut avocados in half and carefully remove and discard the pit.
- Scoop out about 1 tablespoon of avocado from each half and place it in a small bowl. Set aside.
- Place the avocado halves on a muffin tray to help keep them upright and stop them from falling over.
- Carefully crack an egg into each avocado well and bake for 15-20 minutes.
- While the avocados are baking, grab the bowl with the scooped out avocado and season with a pinch of salt, black pepper, and lime juice. Mix together with a fork until mashed, give it a taste, and season with more salt if necessary.
- Remove the baked avocados from the oven, season with salt and pepper, and garnish with a scoop of the mashed avocado, cotija cheese, and cilantro.
- Serve and enjoy.