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
Total Time 25 minutes
Servings 2
Calories 235 kcal
Author Rena


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


  1. Preheat oven to 400 F. Cut the avocado in half long ways and remove the pit.


  2. If it’s a small pit, use a spoon to remove some of the avocado meat and make room for the egg.

  3. Place the avocados in two small ramekins to keep them upright. Or you can bake without ramekins.

  4. Crack the eggs into each avocado half and top with salt, pepper, parsley, and parmesan cheese.

  5. Bake for 12-14 minutes or until the eggs are cooked to your liking.

  6. Top with tomatoes before serving.

Recipe Notes

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.

Nutrition Facts
Baked Avocado Egg
Amount Per Serving
Calories 235 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Cholesterol 166mg 55%
Sodium 108mg 5%
Potassium 548mg 16%
Total Carbohydrates 9g 3%
Dietary Fiber 7g 28%
Sugars 1g
Protein 9g 18%
Vitamin A 9.3%
Vitamin C 13.7%
Calcium 6.4%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.