Baked Avocado Eggs Recipe
A quick and nutritious breakfast of creamy avocado halves baked with eggs. A keto-friendly, protein-rich recipe ready in under 20 minutes.
Print Pin Servings: 2 Servings
Calories: 320kcal
Cost: $6
Equipment
- 1 Sharp knife for cutting avocados
- 1 small spoon for scooping avocado flesh
- 1 baking dish or rimmed baking sheet
- 2–4 Small bowls for cracking eggs
- 1 silicone baking mat optional, prevents sticking
- 1 Oven thermometer optional, ensures accuracy
Ingredients
- 2 large avocados ripe but firm
- 4 large eggs
- salt & pepper to taste
- 1 tablespoon olive oil for brushing
- 2 tablespoon shredded cheddar cheese optional
- 1 strip bacon cooked & crumbled, optional
- 1 tablespoon fresh chives chopped, optional
- red pepper flakes to taste, optional
- 1 tablespoon feta cheese crumbled, optional
- fresh herbs for garnish, optional
- hot sauce optional, for serving
- whole grain toast non-keto option, for serving
Instructions
- Preheat oven to 425°F (220°C).
- Cut avocados, remove pits, and scoop a small well.
- Brush avocado halves with olive oil, season with salt & pepper.
- Crack egg into a bowl, pour into avocado well.
- Place avocados in baking dish/sheet.
- Bake 12–15 mins for runny yolks, 18–20 for firm yolks.
- Remove when whites are set, yolk slightly jiggly.
- Cool for 2 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 320kcal | Carbohydrates: 12g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 190mg | Sodium: 230mg | Potassium: 690mg | Fiber: 7g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1.2mg