Baked Avocado Egg

By Rena |

Try this creamy dreamy Baked Avocado Egg for breakfast soon! They are Keto-friendly, easy to make, and gluten-free. They are topped with fresh tomatoes and Parmesan cheese. Kickstart your morning with this perfectly delicious low carb breakfast.

top down shot of Baked Avocado Egg

Kickstart your day with this easy to make Baked Avocado Egg Breakfast that’s cooked to perfection. Topped with parmesan cheese and fresh tomatoes, this breakfast recipe is so creamy and delicious.

Looking for more breakfast ideas? Why not also try my Chinese Scallion Sesame Pancakes and my Blueberry Protein Pancake Recipe!

why you’l love this baked avocado egg

  • Loaded avocados! These green beauties are packed with flavor. Egg, cheese, and herbs come together for a super yummy breakfast in an avo!
  • A healthy breakfast. This Baked Avocado Egg is high in protein and healthy fats and low in carbs, which makes them keto-friendly. They are also Paleo and gluten-free.  There’s just something about combining avocado and eggs that are not only delicious but good for you!
  • An easy breakfast idea. Only 5 ingredients needed, this baked breakfast goes from pantry to table in less than 30 mins,

ingredients you’ll need

  • Large Avocado
  • Eggs
  • Parmesan Cheese
  • Parsley
  • Salt & Pepper.

how to make this avocado breakfast egg

  • Prep your avocados – slice in half and remove the pit.
  • Load your avocado slices – crack an egg into each half, top with salt, pepper, Parmesan, and parsley.
  • Cook – bake for 12-14 mins (or until the eggs are done to your liking).
  • Garnish, serve, and enjoy!
avocado halves in ramekins

recipe notes and tips

  • Try looking for the larger avocados since they work better for this recipe. They have a larger pit and thus larger space for eggs.
  • If your avocado has a small pit, use a spoon to remove some of the avocado meat and make room for the egg.
  • You’ll need to keep the avocado upright, so the egg stays in. You can place them in ramekins to make it easier.
  • If you don’t have a ramekin, no problem! You can lean the avocados next to each, supporting them.
  • Use a preheated oven.
  • When cracking the eggs into the avocado, be careful not to break the yolk.
  • For a spicy kick, sprinkle on some crushed red chili flakes.
  • In place of Parmesan, you can tip with cheddar or crumbled feta
  • Top with chopped fresh tomato, for a pop of freshness.

faq’s

Are eggs and Avocado good for you?

Both eggs and avocados are nutrient-dense foods. Eggs are are a good source of high-quality protein and inexpensive. Most of the protein will be found in the egg whites along with some Vitamin B. They are also rich sources of selenium, vitamin D, B6, and B12. Among many other health benefits, they are also linked to a reduced risk of heart disease.

Avocados are just so incredibly nutritious. They are loaded with vitamins like C, E, K, and B-6, fiber, and heart-healthy monounsaturated fatty acids. Eating avocados can help lower cholesterol.

variations and swaps

If you are making this Baked avocado egg and wondering what other toppings you can add? There are many options. you can add chili flakes, fresh parsley, onions, bacon bits, cheese, herbs, and spices. Don’t want to use eggs? You can stuff your avocadoes with these other options instead: tuna, shredded chicken, veggies, ground taco beef, shrimps, and so on.

Baked Avocado Egg with chopped tomatoes

how to tell if an avocado is ripe

If the avocado gives in to firm gentle pressure then you know it’s ripe and ready to eat. Ripe, avocados might have a darker color but color can vary so it is best to go by feel as well. It will feel slightly soft but it will not feel squidgy to the touch. A ripe avocado is perfect for that day.

can you make this baked avocado egg ahead of time?

This recipe is best made fresh, you don’t want to re-cook the eggs or avocado. Also, if you want to prep things in advance, you can prep the garnishes. But this baked avocado egg takes only a few mins to prep, so it’s quick, even if you don’t make it ahead of time!

overhead shot of finished dish

More breakfast inspiration for you:

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two stuffed avocado with eggs topped with tomatoes on a plate with fork and knife

Baked Avocado Egg

Easy and quick egg breakfast baked in avocados and topped with diced tomatoes.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 2
Calories: 235kcal
Author: Rena

Ingredients

  • 1 Large Avocado
  • 2 Eggs
  • 1 Tbsp Grated Parmesan Cheese
  • ½ Tbsp Parsley
  • Salt and Pepper to Taste

Instructions

  • Preheat oven to 400 F. Cut the avocado in half longways and remove the pit.
  • If it’s a small pit, use a spoon to remove some of the avocado meat and make room for the egg.
  • Place the avocados in two small ramekins to keep them upright. Or you can bake without ramekins.
  • Crack the eggs into each avocado half and top with salt, pepper, parsley, and parmesan cheese.
  • Bake for 12-14 minutes or until the eggs is cooked to your liking.
  • Top with tomatoes before serving.

Video

Notes

  • If your avocado has a small pit, use a spoon to remove some of the avocado meat and make room for the egg.
  • You’ll need to keep the avocado upright, so the egg stays in. You can place them in ramekins to make it easier.
  • If you don’t have a ramekin, no problem! You can lean the avocados next to each, supporting them.
  • Use a preheated oven.
  • When cracking the eggs into the avocado, be careful not to break the yolk.
  • For a spicy kick, sprinkle on some crushed red chili flakes.
  • In place of Parmesan, you can tip with cheddar or crumbled feta
  • Top with chopped fresh tomato, for a pop of freshness.
  • Try looking for the larger avocados since they work better for this recipe. They have a larger pit and thus larger space for eggs.
 
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 235kcal | Carbohydrates: 9g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 166mg | Sodium: 108mg | Potassium: 548mg | Fiber: 7g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 11.3mg | Calcium: 64mg | Iron: 1.3mg
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