Avocado Baked Eggs is one of my favorite breakfast meals – I usually top them with a bit of bacon or roasted red peppers. I also use ham, Parmesan, and even leftover taco meat (don’t judge, it’s delicious). The fabulous part of this recipe is that you can set the oven timer and walk away – to finish getting ready, get another cup of coffee, or check your Instagram for lunch ideas. (I know I’m not the only one looking at #tacostacostacos at 8am.)
*The key is to give the center of the avocado a bit of a scoop-out, especially if you’re using large eggs. Check out the video where I show you how it’s done.
If you’re having a family meal or hosting a group, Avocado Baked Eggs are fabulous paired with micro-greens and Oven-Baked Bacon for a next-level brunch board that’s gorgeous and super-tasty. Serve it with a side of salsa and hot sauce for topping the eggs, and Bloody Caesars or DIY Bellinis, depending on your crowd. You can also use the extra avocado you scooped out of the centers for guacamole or a batch of my friend Kate’s Tomatillo Avocado Salsa.
Try Avocado Baked Eggs with your favorite toppings. They are gluten-free, Paleo-friendly & totally delish – perfect for lunch and dinner.
Let me know when you try this recipe, I’m always excited when someone makes one of my favorites! I’d love to know what you’re sharing on your brunch boards or platters too.
Avocado Baked Eggs with Bacon
- 1 avocado
- 2 slices cooked gluten-free bacon crumbled
- 2 eggs
- kosher salt & cracked black pepper
- hot sauce optional
- Cut the avocado in half and scoop out the avocado so the hole matches the size of your eggs. If you don’t do this, the eggs will spill out as they cook and make a total mess. Place each avocado half directly on a cookie sheet, or in a small bowl or ramekin on top of a cookie sheet.
- Crack an egg into each half of the avocado. Add the pieces of bacon to the top and place in the oven at 425 degrees for 15 minutes. You can adjust this based on how you like your eggs cooked – 15 minutes should produce cooked whites with runny yolks.
- Then add salt and pepper to taste, hot sauce if you’d like, and enjoy!
Photos by my friend Meg of This Mess Is Ours.