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.
Course Breakfast
Cuisine American
Keyword avocado egg, baked avocado egg
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 2
Calories 235kcal
Author Rena


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


  • 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.



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.
Try looking for the larger avocados since they work better for this recipe. They have a larger pit and thus larger space for eggs.


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