These avocado baked eggs are an easy low carb breakfast that you can meal prep for the whole week!
There is nothing better than a creamy avocado and delicious egg topped with fresh herbs and bacon. Make this avocado egg bake recipe today!
Baked Eggs FTW
If there is one thing you do in the land of meal prep, learn how to bake eggs in the oven! Having baked eggs on hand during the week is a serious game-changer. You can have baked eggs on their own, on a salad, or as a side for any meal. They are just the best.
Once you have mastered baked eggs, you can go so many different directions! We have some pretty amazing baked egg cup recipes on FFF. Seriously a wide variety of ingredients and flavors when it comes to our baked eggs. Check these out!
- Bacon Wrapped Egg Cups
- Turkey Fajita Egg Cups
- Sweet Potato Hash Egg Muffin
- All American Hash Brown Egg Cups
As you can see, there are so many things you can do with eggs in the oven. Our new favorite low carb breakfast recipe is these avocado baked eggs! I mean look at these gorgeous baked eggs!
The creaminess of the avocado compliments the egg and you just can’t help but crave them all week long!
Make Room for the Egg
First things, first—> avocados. Make sure that you buy large, ripe avocados for this recipe! You will want large avocados so that there is room to crack an egg into the middle of the avocado.
When you are prepping the avocados for this recipe, remove the pit carefully and then dig out a little bit of the avocado meat with a spoon to make a larger hole. You’ll need that room for the egg.
here’s a tip
When you are making the hole in the avocado bigger for the egg, try to make the hole wider, not deeper. That will reduce your bake time! The deeper the hole, the longer the bake time.
Secondly, the eggs you buy matter! We recommend buying medium eggs rather than large or extra-large. The larger the egg you buy, the more avocado you will waste by trying to make a hole big enough to fit the egg.
Also, when the egg is too big for the hole, you end up with a bit of a mess in the pan. Once an egg white begins to slip out of the avocado hole, there is no turning back, they are so slippery!
Bake Your Avocados in THIS Pan
What vessel (or pan) you use to bake your eggs totally depends on how many avocado halves you are making at a time. Our recipe calls for 3 large avocados which makes 6 avocado baked eggs.
The key is to find a pan that can stabilize the avocados. We like to use a couple of loaf pans because the sides help to keep the avocados upright so the egg whites do not jiggle out of the avocados when you place the pan in the oven!
Here are some other pans that would work if you are making larger meal prep batches!
- Loaf pan (usually fits about 3 large avocados)
- 8×8 Square baking pan (this could fit around 4 avocados)
- 9×13 casserole dish (this could fit 6-8 avocados)
Cracking an egg into an avocado is pretty simple. Honestly, we love eating these avocado baked eggs with a little salt and pepper with a chunk of cheddar cheese on the side.
However, it is so fun to mix up these avocado baked eggs by adding delicious toppings to them! Here are some fun topping ideas and ways to make these avocado baked eggs an entire meal.
Bacon + Chives + Cheddar- Keep the toppings simple and sprinkle bacon crumbles, chives, and cheddar cheese to the top of these avocado baked eggs. It adds a little bit more protein and you just can’t beat the flavor combo.
Salsa + Cilantro+ Greek Yogurt – A little bit of salsa, fresh cilantro, and greek yogurt will go a long way. We love the hot and cold combination! Heck, you could even scoop the avocado and egg out with a tortilla chip. HOLY YUM.
Mexican Style Avocado Baked Eggs- To make these avocados into more of a meal, season some ground beef with our taco seasoning. Cook the ground meat and top the avocados with ground meat, salsa, greek, and fresh cilantro!
Mediterranean Baked Eggs- This is also a great option to make these avocados into a full meal! While the eggs are baking in the oven, mix up a bowl of our quinoa tabouli. Then, when the avocados are done, sprinkle some tabouli over the avocados with a little crumbled feta and you’re golden!
How do you like your eggs?
Everyone likes their eggs a little differently! You have control over how runny your egg is by changing the bake time! 18 minutes will get you an over-easy yolk and 22 minutes will give you an over hard yolk!
Remember that all ovens are different so if you are picky about the consistency of the egg or egg yolk, keep a close watch on the eggs after 15 minutes until the eggs reach your desired consistency.
- 3 large ripe avocados (room temperature)
- 6 medium eggs*
- optional toppings
- First, preheat oven to 425ºF and spray 2 loaf pans* with nonstick cooking spray. 3 avocado halves will fit perfectly into 1 loaf pan.
- Next, slice 3 large avocados in half (hotdog style) and remove the pits.
- Then, remove 1 tablespoon to 1.5 tablespoons of flesh from each half, making sure to go wide, not deep. The reason for this is so that more egg can fit in each avocado half. Make sure not to waste the flesh. We recommend eating it 😀
- Place avocado halves inside loaf pan, lining them up next to each other so they don’t wiggle. Then, crack an egg into each half. Some egg white might spill over the top, that is okay! We found that medium-sized eggs worked best and large/jumbo were too big.
- Season the tops of your eggs with salt and pepper.
- Then, bake at 425ºF for 18-22 minutes or until your eggs reach the desired consistency.
- Top with your favorite toppings and enjoy!
Tips & Notes
- eggs: large eggs will work too, but you might have some overflow egg white.
- loaf pan: loaf pans seemed to work perfectly in order to keep the avocado halves stable so the egg doesn’t tip out. If you only have 1 loaf pan, just do 2 rounds of baking.
Serving Size: 1/6 Calories: 320 Sugar: 0 Sodium: 75 Fat: 28 Carbohydrates: 14 Fiber: 10 Protein: 8
Author: Linley RichterCategory: BreakfastMethod: OvenCuisine: American
Photos by: The Wooden Skillet.
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!