Avocado Baked Eggs is a quick and easy gluten-free breakfast recipe full of healthy fats and protein. Takes less than half an hour to make, but feels like a decadent weekend dish
It seems strange to admit that I first tasted avocado only a year ago.
At a blogger’s conference in Utah, a bunch of my friends were bemused by the fact that I had never eaten a fruit they considered as common as bananas. It was interesting, and I left Utah not quite sure what I thought about it.
And I’m still not entirely sure what I think of avocado!
My children, though, love the creamy texture of this high fat but very healthy fruit, so I have been playing around with things to do with it. Specifically, I wanted a healthy breakfast idea.
This latest recipe – Avocado Baked Eggs – came upon because, although most of our children love oatmeal for breakfast (and the youngest would eat it several times a day), one of them hates oatmeal and would prefer an egg breakfast any day! There are quite a few high protein breakfasts that will keep his hollow leg filled up, but here’s the one that really made him happy.
He still has to have oatmeal once in a while, since it’s so much more affordable than exotic fruit, but now I have something quick and easy that I can use to bribe him.
It’s a bonus that the fats in Avocado Baked Eggs are so good for him. And it’s so much more fun to eat than a plate of fried eggs and toast.
There are a few “tricks” to remember if you want this to turn out on the first try.
First, you’ll want to have bacon cooked, diced and ready. The idea is to make this quickly, and it won’t be quick if you have to cook, cool, and dice bacon first.
Second, use large avocados and medium eggs. If you do it the other way around, you’ll have a mess.
Trust me, okay?
You can also minimize the mess by cracking each egg into a small bowl before carefully pouring it into the avocado.
And a final tip – if you find that your egg-filled avocados keep tipping over while baking, position them over the holes of a muffin tin, rather than on a flat baking sheet, before placing them in the oven.
Here’s the basic method of making them, but don’t limit yourself to just an egg and avocado!
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Avocado Baked Eggs are a gluten-free breakfast full of healthy fats and protein
- 2 large ripe avocados
- 4 medium eggs
- Sea salt and black pepper, to taste
- 1/2 cup Cheddar Jack Cheese, shredded
- 3 strips bacon, cooked crispy and crumbled
- chives or green onions (green parts only), sliced thin
- Preheat oven to 350° F and line a rimmed baking sheet with parchment paper.
- Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving).
- Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.
- Place filled avocado halves in pre-heated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.
- Remove from oven and top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces. Garnish with chives or sliced green onions, if desired, and serve immediately. Enjoy!
- Serving Size: 4