Baked Eggs in Avocado: Two Ways


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Baked eggs in avocado might be the most simple, fast and nutritious breakfast. I’ve got two toppings to share with you, but the options are endless. 

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

From gorgeous sunny skies on Taco Tuesday to rainy drizzle all in the same week. Yep, welcome to Southern California where the weather is always unpredictable in February. I’m fine with the rain (we sure do need it)…but I’d much prefer it to not rain on the same the day I have my POD storage unit delivered and when I need to be moving boxes in and out. Ugh, Murphy’s Law, right?

As I’m still camped out at my parent’s place it seemed a bit silly to have my POD when my parent’s have plenty of storage space. So I had it delivered over here this week and peeked inside to see all the things I’d forgotten about. Funny how you forget what you have after two years. And even funnier is that I haven’t really needed my stuff in two years!

But you know what also happens after two years? You lose your key to the padlock on the POD and then have to use a disc grinder (that shoots out flaming sparks) to cut it off. Ha – true story!

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

So between the rainy drizzle and thinking I’d have to make a quick breakfast, I decided to whip up some baked eggs in avocado. A few years ago (when I first started eating real food) I stumbled on a couple of healthy food websites that had baked eggs in avocado. And I remember thinking, how had I never thought of that?!

It’s brilliant – especially from a nutrition standpoint. You get healthy, brain-sustaining fats from the avocado along with potassium (more than what’s in a banana), fiber and tons of other nutrients. From the egg you get protein, all the essential amino acids and numerous vitamins and minerals.

But to jazz up this baked avocado egg recipe, I decided to add a few toppings. On one avocado I added goat cheese and cilantro…and on the other I added bacon and chives. But then I had a dilemma. After eating one of each, I couldn’t decide which one I liked better.

If you’ve never made baked eggs in avocado before, here’s a few pointers.

Tips for Baked Eggs In Avocado

  • Make sure your avocados are room temperature and not refrigerated.
  • Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.
  • Use large eggs. Extra large or jumbo will be too big for the avocado.
  • Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray. I find an au gratin dish works perfectly.
  • There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.

Baking eggs in the oven also makes the tops cook faster than underneath, which is why the yolk looks overly-cooked. But it’s a little deceiving. When I sliced into these I got the most perfect, runny yolk (my fave).


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Baked Eggs in Avocado

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

Baked eggs in avocado. A perfect gluten-free, paleo breakfast.

Baked Eggs in Avocado

4.64 from 19 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Author: Lisa Bryan


Baked eggs in avocado might just be the most simple, fast, healthy and nutritious breakfast. 


  • 2 avocados
  • 4 large eggs
  • salt and pepper, to taste

Optional Toppings

  • goat cheese
  • cilantro
  • bacon
  • chives


  • Heat the oven to 425 degrees fahrenheit
  • Slice the avocados in half, lengthwise and twist to separate. Remove the pit and scoop out 1-1.5 tablespoons of avocado, creating a larger cavity. 
  • Place the avocado halves in a baking dish, to keep them upright, and gently crack one egg on top of each half. 
  • Bake for 15-20 minutes. 
  • Sprinkle with salt and pepper and add toppings.


Calories: 223kcal | Carbohydrates: 8g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 69mg | Potassium: 548mg | Fiber: 6g | Vitamin A: 385IU | Vitamin C: 10.1mg | Calcium: 37mg | Iron: 1.3mg
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Baked Eggs in Avocado, Egg Cooked in Avocado, Eggs in Avocado
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Other recipes you might like:

Deviled Eggs

Green Shakshuka with Shaved Brussels Sprouts and Spinach

Breakfast Egg Muffins

Healthy Breakfast Casserole (gluten-free, paleo)

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I like the combination of flavours but my avocados were probably on the small side. In spite of scooping out some avocado flesh, the eggs spilled over into the baking dish. I would recommend using large size avocados. As a result, the yolks cooked rather quickly. This is fast and easy to make and very filling. I doubt I would make this again though. It was a bit messy scooping out the flesh and egg.

    1. I too made the dish. Not what I expected. I kept finding myself looking for a bottle of Ranch Dressing.
      But would I recommend this dish.. it is good, fast, n makes a mess in the cooking dish as you stated.
      Enjoy n healthy cooking5 stars

  2. Yours look beautiful! I tried baking my avocados a long time ago, but my avocado turned out bitter after cooking. It was awful:( Do you think it has something to do with the type of avocado?

  3. I also am not crazy about hot avocado, but for others, great idea! As to baking eggs, I’d call them closest to a hard boiled egg, very cooked, so maybe go easy on the cooking time. I used 400. By the way,

    4 large eggs is 320 calories, and avocados are 250-300 calories each – more if very large, as you might use to hold a large egg. You show total Calories: 223kcal.3 stars

  4. I love the bacon in the oven recipe. I did it once putting the bacon on a rack. Almost impossible to get the cooked bacon off the rack. The parchment paper method is so easy. Next, I could live on avocados and eggs. Putting them together is magic in my mouth. Thank you. 5 stars

  5. Maybe I just don’t like hot avocado but I couldn’t eat this. Also I followed the oven temp and cooked it for 5 mins less than it said and the yoke was rock hard. Not for me!

    1. Hi Amelie – if you don’t like hot avocado, a baked avocado recipe is probably not the best choice for you. ;) I hope you enjoy some of my other recipes!

    2. Hi, Lisa! I’ve started to put in practice your recipes after searching for some healthy, shifting breakfast ideas.

      I made avocado with eggs this morning. Delicious! These two ingredients make such a pair! I served them together on oatmeal also.

      I’m so happy to find awsome, healthy and mostly easy recipes to experience.5 stars

      1. Happy to hear you’ve been able to dive into a healthy lifestyle now! Can’t wait to see what you make next :)

  6. I am just starting to eat healthy and with more recipes like this I will be successful I added a little feta cheese …. I need more avacados to make this again and again.5 stars

    1. Hi Leandra – I’m glad my recipes can help you get back onto a healthy lifestyle! Avocados are always a great healthy fat to include into your meals :)

  7. I’m making this right now, and I’m very excited! I’m glad you specified that the picture is deceiving, because I also love a runny yolk and was tempted to bake them for a shorter period in order to avoid what looked like fully set yolks. I don’t eat bacon, so I will be adding labneh and mixed fresh herbs to mine. 5 stars

  8. Brilliant idea! I substituted the cilantro/goat cheese for Turmeric/garlic/cayenne pepper ( that way it’s dairy free with a bit of spice!) and served a side of black beans with salsa with it and it’s great! Thank you for the recipe.  5 stars

  9. Here’s a tip: Crumple some aluminum foil and place it in your baking dish, then put your avocados in the dish. This will keep them steady and they won’t tip over. This dish is perfect for my low-carb lifestyle.

    1. I wish I would have read this comment before I started cooking mine. My avocado is sideways and all the whites are in the dish. 

  10. It was an okay tasting quick breakfast but keep a check on your eggs cause 15 min was too long for mine and they were def not runny…and use larger avocado if you can find them as I had a lot of egg white that ran out and became a crispy mess.
    With some tweaking on time, seasonings and toppings it could be a regular dish for me.4 stars

    1. Yes, you can definitely scoop out more avocado as well to make room for more egg white. I’m sure your second try will be even better! :)

  11. Not good. The baking changed the flavor of the avocado to a plastic like butter taste. Just make the eggs then top the avocado.2 stars

    1. Easy, delicious but I found it a little messy to prepare, maybe because it was my first time. I didn’t remove enough avocado so egg spilled. No problem I still made it work but I don’t like the messiness. I tried it with goat cheese and chives, the combo was delicious and I did enjoy eating them. I didn’t find the warm avocado a problem like others and the timing was perfect for the eggs. But I don’t think I will be making this again. 5 stars

  12. Could you slice a little bit off the bottom of the avocado flat to keep it from falling over? Just an idea!

  13. I have made these before, Its a great way to eat under-ripe Avocados too! They come out soft and perfect.5 stars

  14. This is an awesome go-to recipe. Works really well at brunch or on a first day of school for the kids.5 stars

    1. Yes, absolutely! And I’m going to be adding a video of it to my YouTube channel very soon. :) Thanks Arianna! x

  15. How ripe do the avacados need to be for this recipe? Half-way through the Whole30 and gotta have some new breakfast foods!

    1. I use just regular ripe avocados. No need for them to be extra soft or anything. Good luck with your Whole30 Thom! :)

  16. Tried this recipe this morning. Super quick, delicous and easy. For the excess avocado which I scooped out to create the crater for the egg, I dropped it into the excess egg white in the muffin tray and created an egg white and avocado “muffin”. 
    Thanks for this recipe. 5 stars

  17. Yikes! Hope you didn’t hurt yourself with the POD. And yay for yet another wholesome, nourishing recipe featuring avocados – love baked eggs in avocado.

    1. Not from the flaming sparks…though the back is feeling it! Lol. Good thing I had this healthy brekkie to keep me going! ;) x