Baked Avocado Eggs - Easy 15-Minute Breakfast

This simple breakfast uses just one sheet pan and four main ingredients plus your favorite toppings. You get warm creamy avocado wrapped around a perfectly set egg without dirtying extra pans.

Preheating the oven to 400°F sets the egg whites in fifteen minutes while keeping the yolk soft and rich. Scooping out a small amount of avocado flesh gives the egg room to sit securely without spilling onto the pan.

Step-by-Step Instructions

1. Preheat the oven

Set your oven to 400°F (200°C) so it reaches full heat while you prepare the ingredients. Line a baking sheet with parchment paper.

2. Prepare avocado halves

Slice the two avocados in half lengthwise and remove the pits. Scoop out about one tablespoon of flesh from each center to enlarge the hollow.

3. Fill with eggs

Arrange the avocado halves skin side down on the sheet pan. Crack one egg into each center cavity, then season with salt and black pepper.

4. Add savory toppings

Distribute the bacon bits, quartered cherry tomato pieces, and shredded cheddar cheese evenly over each egg.

5. Bake until set

Bake at 400°F for 15 minutes, until the egg whites are completely opaque and firm while the yolks wobble slightly. Scatter fresh chives and chopped basil over the top before serving.

Tips & Tricks

• Position the avocado halves inside an upside down muffin tin on your baking sheet to keep them steady in the oven.
• Crack each egg into a small cup before pouring it into the avocado half to control the liquid and prevent overflow.

Variations

Spicy Jalapeño

Swap cheddar for pepper jack cheese and top with pickled jalapeños before baking.

Mediterranean Feta

Skip the bacon bits and use crumbled feta cheese, kalamata olives, and fresh oregano.

How to Store Baked Avocado Eggs

Frequently Asked Questions

Baked Avocado Eggs – Easy 15-Minute Breakfast

Bake creamy avocado halves filled with fresh eggs, melted cheddar cheese, savory bacon bits, and chopped chives in just 15 minutes for breakfast.

10 minPrep time15 minCook time25 minTotal4Servings

Print RecipePin Recipe

Ingredients

• 2 avocados
• 4 eggs
• salt (to taste)
• pepper (to taste)
• ¼ cup bacon bits
• 1 cherry tomato (quartered)
• 1 sprig fresh basil (chopped)
• shredded cheddar cheese
• 2 tablespoons fresh chives (chopped)

Instructions

1. 1Preheat the oven — Set your oven to 400°F (200°C) so it reaches full heat while you prepare the ingredients. Line a baking sheet with parchment paper.
2. 2Prepare avocado halves — Slice the two avocados in half lengthwise and remove the pits. Scoop out about one tablespoon of flesh from each center to enlarge the hollow.
3. 3Fill with eggs — Arrange the avocado halves skin side down on the sheet pan. Crack one egg into each center cavity, then season with salt and black pepper.
4. 4Add savory toppings — Distribute the bacon bits, quartered cherry tomato pieces, and shredded cheddar cheese evenly over each egg.
5. 5Bake until set — Bake at 400°F for 15 minutes, until the egg whites are completely opaque and firm while the yolks wobble slightly. Scatter fresh chives and chopped basil over the top before serving.

Cook's note: If your egg whites spill onto the baking sheet, your avocado hollows were too small or your eggs were too large. Trim off the excess cooked white before serving and scoop out a bit more flesh next time.

Servings: 4

Cuisine: American

Course: Breakfast

RecipesCooker10 minutes15 minutes25 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.