Avocado Eggs

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:

Avocado Egg Recipe

4.91 from 70 votes
Avocado Bacon and eggs - one of our favorite breakfast recipes. They're topped with cheese and so delicious!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 2
Calories 125 kcal
Author Lil' Luna


  • 1 medium avocado
  • 2 eggs
  • 1 piece bacon cooked and crumbled
  • 1 tbsp low-fat cheese
  • pinch salt


  • 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.


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

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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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  2. 4 stars
    this will be the best breakfast !
    but im sorry im really not good at oven. cook for 14-16mins means bake? or broiled? im sorry i always get confuse.

    1. Hey, Jenny! At the beginning of the recipe it says to preheat oven to 425 degrees. That mean on bake…if you were meant to broil something, the recipe would say preheat broiler or give you ingredients and then say broil for such and such a time. Hope that helps!! 🙂

      1. Thank you so much Valerie! Yes, you bake it:) I’d love to know if you try this and what you think! They are delicious!

  3. How soft is the yoke when these are done? I prefer a runny yoke over one that’s cooked all the way through. I’m wondering if I should reduce the cook time?

  4. good idea take a good food and make it unhealthy by adding eggs cheese and bacon fat fat and oh yeah more fat!

    1. 5 stars
      What’s the good food? Avocado? Also has lots of fat. Fat isn’t a bad thing. Eggs aren’t unhealthy. Neither is cheese unless you can’t have dairy…
      This is actually a very healthy breakfast for most people!

      1. 5 stars
        It’s a very very good low carb and great tasting breakfast!! Avocado has fat, too.. but good fat (there is good & bad fat, Denise, didn’t you know??) Eggs are very healthy! full of protein. So is cheese. Obviously Denise you do not know your nutrition… study up!

    2. Then don’t make the recipe. Some of us may enjoy things that you do not approve of. I am sure the reverse is also true.

    3. Lol most of this is still pretty healthy, asides from the bacon. And it’s one measly piece you use. I think this recipe is an awesome idea! Maybe you should take your negativity elsewhere and get a life 🙂

    4. This would be considered a meal, especially if you had a vegetable and/or fruit on the side. The avocado would be the lipid, cheese would be dairy, egg would be protein, and the bacon could be used as protein or lipid. Instead of bacon, I’m going to use turkey, which would be more protein. All of these macro nutrients are needed to make a meal. 🙂

    5. The whole point of a keto diet is to sub carbs out of your diet for fats…when I keto roughly 70% of my diet is all fats while I eat a max of 30 net carbs a day (not including fibre). For someone that’s doing a keto diet this is a breakfast of the gods????????‍♀️????????

    6. DEnise, You Obviously do not know your nutritions. Avocadoes contain fat as well as bacon but it is the good fat. Bacon may not be healthy, but this recipe is good for a low-carb diet. Because the eggs, cheese and bacon does not have any carbs i them while the avocado provides you with the fats you need.

      I really recomend to read your stuff before commenting to avoid any confusion.

    7. 5 stars
      I subbed poached egg low sodium bacon or Ham steak diced Helpful to poach a egg No Calories or Fat. (Fill a small saucepan 3/4 full with water. Add vinegar and bring to a simmer where there are small bubbles along the edge, but the water isn’t boiling. Crack one egg into a small bowl and gently lower it into the water. Do the same with the remaining egg. Poach the eggs for 3 1/2 minutes.) Low Fat Cheese. Hope this helps. Always have to watch my calories and fat. 🙂

  5. seems like a really long time in the oven, what is the doneness of the egg, I rather like mine to the over easy consistency, also, what does it do to the avocado, and is it better if they are slightly under ripe?

    1. I made these just now, and at 14 minutes my eggs were underdone; the whites were still clear. An additional 10 minutes though has them totally cooked, solid yolks and all, so somewhere in the middle might be the sweet spot if you like runny eggs.

      1. Thanks for the comment. I know every oven is different so it’s always good to keep an eye out and adjust the time depending on what you like. Hope you liked them!! 😀

      2. I had the same results. I tried it for 16 minutes the second time,but the eggs were still very runny. I guess I’ll increase the time for my oven

  6. How many calories do you think this have? I heard Avocado is great for losing the extra pounds and would love to try it.

    1. I haven’t tried this with scrambled eggs. It doesn’t hurt to try:) I’d love to know if they turn out, if you make them. Thanks so much!!

  7. 5 stars
    Me and the wife trying to lose weight with Paleo and Advocare, and a breakfast like this doesn’t feel like any kinda diet but it is..Thanx sooooo much for a GREAT recipe…Tossed a little hot sauce on the egg before putting in and came out fantastic.skipped the cheese but still awesome..Definitely a keeper !

    1. You are welcome!! I hope you both loose what you want 🙂 Glad you found the recipe and I like what you did to change it up!! Good luck!

  8. This recipe was an unmitigated disaster. To hollow out an avocado enough to accept an egg left me with nothing but the avocado skin. Avocado’s do not sit in cupcake pans without tipping. While I will admit the flavors are very good together, the effort required to make this was more than I care to deal with this morning. I will not be attempting this again.

    1. So sorry that it was a mess. I didn’t scoop out all the avocado, just enough for the egg to fit, so there was still plenty of avocado in it. Thanks for giving it a try!

  9. 5 stars
    We’re enjoying this right now! Definitely needed 10 more minutes in the oven…after the first 15, the top was firm but the insides were very runny. So I just laid some aluminum foil loosely over the top and put it back in for 10. Also beat the eggs in a bowl first, then added them to the avocado. Super yummy and fun!

  10. Great recipe, love the flavors together! I’m just starting to eat more avocados so I was quite happy to come across this recipe. I made it tonight and found I will need to cook it a little longer next time for the eggs to set (as a few others mentioned). Quick question: is it okay to eat the skin?

    1. I don’t eat the skin. Does anyone else? I just scoop the goodness out of it 🙂 This is a great recipe for those starting to eat avocados more! Thank you!

  11. 5 stars
    What is the recommended shelf life? If I prepped this at night time would they last the next day for breakfast? Also wondering about reheating? This looks simply delicious and I can’t wait to try it!

    1. Not sure I would make and eat later. Avocados get brown so quickly, unless you knew a way to keep them fresh. It really is good, but I would probably make & eat them freshly made.

      1. 5 stars
        HAven’t tried the recipe yet, but it sounds delicious! I grew up on Avos. Tip: When saving an opened Avocado, or making guacamole, lemon or lime juice can help preserve it a bit. Oxygen (air) is what makes it brown, so if you do save for later, coat with lemon/lime juice and seal tightly with plastic wrap (press the wrap right onto the Avo/Guac. Have been able to keep Guacamole fresh that way for up to two days (in the Fridge, of course).

  12. My egg won’t cook. I’ve had them in the oven for over 1/2 hr and the whites are still runny. I will attempt again sometime but might lightly beat the egg first.

    1. Oh, I’m sorry!! You may have to adjust times, since all ovens are different. Hopefully, it will turn out next time 🙂 Thank you so much!!

  13. Just made this, turned out Delicious!!! Only problem I ran into was pouring the egg into the avocado got a bit messy. Couldn’t fit all of the egg white into avocado even after scooping some of the avocado out, ended up overflowing the egg into the muffin tray with the first half. the second half I instead just put in the egg yolk first, then poured as much egg white as I could fit without overflowing. Worked much better that time! And it was really easy, which considering my idea of cooking generally consists of making a sandwich, is really saying something. Went especially well with a glass of orange juice. Highly recommend this recipe!

  14. The organic avocados I had on hand were on the smallish side: a large egg filled the avocado shell, avocado all removed!
    I had to improvise, putting the avocado into a buttered ramekin until it was half full, then putting the egg on top. It baked up nicely in a 1″ deep water bath in under 20 minutes.
    Not quite the cute presentation seen in Luna’s pics, but I did keep all the avocado! Now to wash the ramekins….

  15. 5 stars
    Had to make a couple modifications but it was still delicious!

    My camper oven is too unreliable and the convection microwave not much better. I ended up using my NuWave (to the rescue). Started in the conv/micro set at 400* (highest it will go) and after 10 minutes yolk and white were still raw.
    Moved to new NuWave, full power, 5 minutes… perfect!

    Next modification was to switch to non-dairy cheese (Daiya Monterey Jack shreds) and added a dusting of Herbs De Provence.

    This recipe is now in my faves list! Thank u so much for the fab recipe!!!

  16. I was just wondering if anyone knows how long this would keep in the fridge? I try to meal prep for the week and this looks perfect for my husband and I.

    1. I am guessing not long. Avocado browns so fast & with that egg on there..not sure it would last long.

  17. 5 stars
    OMG! I’ve died and gone to heaven! These were so easy and tasted delicious! My new favourite breakfast

    1. Yay!!! I’m so glad you think so! Thank you so much for letting me know and thank you for making them!

  18. Did not come out as good as it looked. Something about heated avocado just does not meet my tastebuds.
    I have been cooking a long time and followed instructions to the letter. I would do it again, but not baking the avocado.

    1. I have not tried. I’m not sure about the avocado lasting, if it’s in the fridge or how they would hold up in the freezer. I would just try making a couple extra & seeing how they do in both the fridge & freezer. I hope they hold up well!

      1. Little trick I’ve learned to keep avocados from turning brown…give them a quick run under cold water immediately after cutting! It stops the oxidation process caused by the knife and they will stay pretty green for at least 3 days covered with Saran Wrap!

  19. Everyone does know that eggs come in small, medium, large, & xtra large right? And avocados can range from smaller to the bigger side. Sounds like a great recipe so I may try a smaller egg into a medium to big size avocado. Just for those having problems with how to pick out produce and eggs.

  20. What is the count for Carbs, Dietary Carbs, Fats, and Proteins in this recipe? Absolutely loved this meal!!!! I added sour cream!

  21. 5 stars
    I just tried this recipe. I’m a picky eater and didn’t think I’d like it. I LOVED IT!! I can’t wait to make it for my husband. I didnt want to waste what i scooped out so I mashed it with a spoon of homemade blueberry jam and put it on a piece of toast. Yummy. Thank you for posting.

  22. 5 stars
    Kristyn, I’m new to your site and recipes. Your post of the egg in avocado caught my eye. You write well too which makes it all fun. “Stinkin’ cute kids” and “smokin’ hot hubby”. I’m looking forward to trying your recipes out. My “smokin’ hot wife” and I are 52 and 47 respectfully and brand new empty nesters. New food and exciting food is part of the plan. Best to you and your family.
    -Dirk and Deby in Oregon

    1. Awe, thank you so much!! I’d love to know what you think of the ones you try! Hopefully, you both like them all!! Have fun!

    1. I am not sure I would. Once you cut avocado, it browns quickly, but that’s me. I am not sure how well it would hold up in the fridge.

    1. The egg is runny, but if you don’t like it like that, you may need to keep them in longer. I know all ovens are different, so times vary. I hope that helps & hope you like it!

  23. How ripe was your avocado when you cooked it? Can you do this with an under ripe avocado or do you need to wait?

    1. I am sure you could. I can’t remember how ripe or not mine was, but in my opinion, I thought it was pretty ripe.

  24. 5 stars
    Hello! I am glad I stumbled onto your site. This avocado egg breakfast looks yummy! Thank you. I will be fixing it in the not to distant future.
    Since I am crazy about avocado, eggs, cheese and bacon, this recipe is sure to please!

  25. 5 stars
    Do you happen to know the basic nutritional facts for this recipe? I didn’t see any, but I’m doing a Keto diet and I’m trying to record my daily carb intake.

    1. I am sorry, I do not. There are sites that will convert the recipe for you 🙂 I hope you are able to try it!

  26. I am trying to eat more healthy! I have. Just lost 20 lbs and want to continue or at least maintain

    1. I would probably eat them fresh. Avocado gets brown quick. I haven’t tried making them ahead, but it doesn’t hurt to try 🙂

  27. 4 stars
    Made cheese bacon avocado eggs. Was delicious! Have you tried adapting by scrambling an egg for on the go? I’m a teacher and always miss breakfast but am going to see if it works!

    1. I have not, but I need to! I am glad you liked these!! Thank you for sharing that & have fun teaching!

  28. Avocado eggs are amazing. I should steer clear from bacon and salt, though, so it can make it feel a bit bland. My secret is garlic powder and the mixture of italian herbs. it smells and tastes good.

  29. 4 stars
    Good tasting breakfast recipe thats definiteky more healthy than most but your calorie count is way off. One large egg has 70 calories alone, an avocado is over 200. If your serving size is as it states in the recipe (2) then you’re Way over 125kcal

  30. I used a large avacado and MEDium eggs. I didn’t scoop any avacado and just a little egg white ran over the cup. They’re in the oven right now. I’ll give a report after I’ve eaten them.

  31. 5 stars
    Was truly DELICIOUS… but a couple of hints :
    1. Crack eggs and SEPARATE… put egg yolk in middle and add sOme egg white ( unless you have very large avocados ) use rest of whites for SCRAMBLED egg Whites with onion, salt and pePper ,cheese.

    2. I crumbled a little foil and put iT in the bittom of muffin tin So while there cooking the avocados don’t bottom out into bottom of muffin cup.

    3. If preparing for company shred cheese night before as well as cooking bacon.

    These are really delicious and company worthy! ???

  32. 5 stars
    YUMMY!!!? for me its a trial an error.. Avocado was smaller than yours and I was impatient in waiting for oven to preheat, my yolks were hard; but still a great new brkfst idea. Def will be making again. Thanks for sharing.

    1. Glad to share! Yes, it is always trial & error when cooking/baking. Thank you for giving it a try!

  33. 5 stars
    Cant wait to try, just curious because im still dipping toes into understanding the nutrition in the things I eat… this recipe has 0 carbs, correct? I didnt see any on the nutrition info.

  34. 5 stars
    The part I like about this recipe is that the avocado cuts and serves as a bowl for eggs. Your recipe is delicious and very easy to make. My wife and I like it very much. Thanks for sharing.

  35. 5 stars
    Hi Kristyn,

    thanks for sharing the delicious recie. It’s summer in india right now, Surely gonna try it.

  36. 5 stars
    It seems like im always saying “how did i not think of this before?” When i comE to your website. Thanks tor sharing another DELICIOUS easy recipe!

  37. 5 stars
    We love avocados and this is such a great way to incorporate them into breakfast. Looks like a great way to fuel us for the day.

  38. 5 stars
    Thank you for sharing this recipe. Today I made it and everyone loved it.
    I visit your site every day. Nice blog. ?

  39. 5 stars
    I made this this morning! My husband and I absolutely loved it. We always have breakfast on the weekends together. This offically is now one of our FAVORITe go to BREAKFAST options. ❤??☕

  40. 5 stars
    Two things i absolutely love! put them together- wow! EGGS and AVOCADO= PERFECTION. Such a great breakfast!

    1. I haven’t made them to take anywhere, we are usually eating them right away, so I am not sure how long they’d stay green.

  41. 5 stars
    Hi, Kristyn
    thanks for this amazing post i’m new here your blog. I was surfing on the internet looking for some new recipes for in avocado I found your blog keep growing.


  42. 5 stars
    Hi! This looks yummy, thanks for the recipe! To pick avocados, I’d recommend instead looking at the color of the avocado. The darker it is, the more ripe. It is ripe enough to eat when it’s dark brown. a localized dark spot on the ridges of the rind might indicated that the fruit was bruised, either caused by shock or by someone pressing on it.

  43. 5 stars
    Just made this for brunch. It was easy and delicious. I followed the recipe for my husband’s, but made mine with egg whites. It too was very tasty. Very light tasting for brunch on a HOT summers day!

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

  45. 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.

  46. 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!

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