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Avocado Bacon and eggs are simple, delicious and hearty! So many great ingredients are used and make for a great breakfast recipe without much work!

You can’t beat the flavors of this breakfast dish, and if you love eggs and bacon, then you’ll definitely want to try this recipe along with the variations we suggested below!

Avocado Eggs on plate

Avocado + Egg = Amazing!

Have I mentioned before how much I LOVE breakfast foods? They’re my  FAVORITE!!

Unfortunately, I feel like we don’t have as much time in the morning to enjoy all the delicious breakfast recipes, but thankfully we have them for dinner quite often.

We do have some quick go-to’s we make for breakfast – one of them being today’s Avocado Eggs.

With avocado, bacon, egg and cheese you really can’t go wrong. The combination of flavors makes for a simple but filling breakfast that I think you will enjoy too.

Avocado bacon eggs ingredients

How to Pick Avocados?

TIPS FOR AVOCADOS: Use the following info to help you choose your avocado. Aside from the overripe avocados I will usually buy 2-3 of each kind so that I have perfectly ripe avocados all week long. Avocados ripen off of the tree. To test an avocado hold it in the palm of your hand and gently press with your fingers. 

  • If the avocado has a lot of give and feels mushy then it is too ripe and leave it at the market.
  • If the avocado has some give and feels soft then it perfect to use within 2-3 days before it become overripe.
  • An avocado that has some give but still feels firm is labeled as “breaking” and is almost ripe. Let it sit at room temperature for 1-2 more days for it to becomes perfectly ripe. 
  • An avocado that feels completely firm will need 4-5 more days at room temperature to fully ripen. 
  • To slow down the ripening process store avocados in the fridge. A perfectly ripe avocado can last 2-3 days at room temperature or 3-5 days in the fridge. 

Baked Avocado Egg process pics

Baked avocado egg Variations + Tips

There are so many ways to change up baked avocado eggs and add a bit more flavor. Here are some suggestions:

  • Mexican – Use Mexican cheese, add chopped peppers or green chilis
  • Greek – Use feta cheese and sausage instead of bacon. You can also add chopped spinach!
  • 3 meat – Use mozzarella and add bacon, ham and sausage to the eggs

Can I freeze bacon and egg avocados? Though raw avocados can be frozen successfully, these baked avocados are best eaten right away. They can be kept in the fridge for 1-2 days and reheated, but I do not recommend freezing them.

Baked Avocado egg recipe close up pic

Mmmm! I admit that I sometimes eat an avocado for breakfast or even for lunch, but eating it with the cooked egg, cheese and bacon in the middle is even better!

For more breakfast recipes, check out:

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4.91 from 91 votes

Avocado Egg Recipe

By: Lil' Luna
Avocado Bacon and eggs - one of our favorite breakfast recipes. They're topped with cheese and so delicious!
Servings: 2
Prep: 5 minutes
Cook: 14 minutes
Total: 19 minutes


  • 1 medium avocado
  • 2 eggs
  • 1 piece bacon cooked and crumbled
  • 1 tbsp low-fat cheese
  • pinch salt
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  • Preheat oven to 425.
  • Begin by cutting the avocado in half and removing the pit.
  • With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  • Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  • Cook for 14-16 minutes. Serve warm.



Calories: 125kcal, Protein: 8g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 172mg, Sodium: 180mg, Potassium: 82mg, Vitamin A: 240IU, Calcium: 55mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Avocado Bacon and eggs - one of our favorite breakfast recipes. They're topped with cheese and so delicious!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Herta says:

    Love love the avocado egg recipe
    It’s a keeper!!

  2. Vicki says:

    4 stars
    Any suggestions for how to reheat without over cooking?

    Anyone try using an air fryer to cook these? If so, suggestions


    1. Lil'Luna Team says:

      You can reheat them either in the microwave or in the oven. I haven’t tried these ones in the air fryer yet.

  3. TNflash says:

    4 stars
    My avocado was too small to hold the egg so I lined a muffin tin, added a teaspoon of olive oil and scooped chunks of avocado into it. Added the egg, salt and pepper, bacon pieces and smothered it in shredded sharp cheddar cheese. I baked it until the cheese turned a light golden brown on top. I removed it from the oven and let it cool a bit before flipping it into a small serving bowl. It tasted good but the flavor all came from the egg, bacon, salt and cheese.
    I have read that avocados are supposed to be very healthy for you but I find them to be nothing but filler as far as having any taste. I guess people eat them like they do cauliflower, for the fiber, vitamins and minerals??
    Half an avocado contains 114 calories, 1.3 grams (g) of protein, 10.5 g of fat, 6 g of total carbs, and 5 g of fiber (bringing it to 1 g of net carbs), per data from the U.S. Department of Agriculture (USDA)

  4. irene bennett says:

    5 stars
    great low cal lunchtime meal, economical, inexpensive and healthy, what more could you want.
    have replaced bacon with plant based bacon, works well

  5. Jack Healey says:

    Where’s the number of carbs on your table for the avocado baked eggs recipe? It’s clearly a good keto option.

    1. Lil'Luna Team says:

      I imagine this would be a great keto-friendly option. Unfortunately, our nutrition facts for this recipe don’t calculate the carbs.

  6. Sherri says:

    I’m going to try this tonight and give you a review tomorrow
    Like you said it’s awesome to have breakfast at dinner

  7. JG says:

    You must have really large avocados and small eggs. I tried this numerous times and no matter how much avocado I scooped out the egg still ran out. If I only have shell left what’s the point.
    I finally scooped out all of it and put it in a custard dish, put the egg and rest of the ingredients on top and baked it that way.
    It was perfect!

    1. Jean Robison says:

      5 stars
      I did the same, adding sautéed diced onion and red peppers. Very good. A little salsa on top added spice.

  8. Laurel A Nugent says:

    What are the carbs for this recipe??

  9. Craig says:

    4 stars
    Oven temperatures do vary and experimentation may be the only way to know what works. My stove is new and so is this recipe; so I learned that 425 for 14 minutes is too long or too hot. Eggs were thoroughly cooked so I’ll try again making time/temp adjustments. I love the concept of using these ingredients.

    1. Kristyn Merkley says:

      Very true! Thank you for sharing that & giving this recipe a try!

  10. Mona Hoffman says:

    The only thing I changed was instead of muffin pan I made aluminum foil baskets by crumpling the foil, worked much better!

    1. Kristyn Merkley says:

      Thanks for sharing that! I will have to try!