Baked eggs nestled inside ripe avocado halves
Avocado Egg Cups
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
2
2 avocado halves
Difficulty
Easy
Cost
Budget
$
Avocado Egg Cups
Baked eggs nestled inside ripe avocado halves
★4.9(14)
Ripe avocado halves filled with cracked eggs and baked until the whites are set. A protein and healthy-fat packed breakfast that is as photogenic as it is nutritious.
5m
Prep Time
15m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Avocado egg cups are the ultimate two-ingredient healthy breakfast. The creamy avocado pairs perfectly with a runny yolk, and the whole thing bakes in about 15 minutes.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This version of Avocado Egg Cups has been refined through testing to ensure consistently excellent results. Breakfast should never be an afterthought. This recipe proves that a well-made morning meal can be the highlight of your day, with satisfying flavors and a straightforward method that works even when you are still half asleep.
Ingredients
- 1 ripe avocado, halved and pitted
- 2 small eggs
- 1 tbsp crumbled bacon or turkey bacon
- 1 tbsp chopped chives
- Salt and pepper to taste
- Pinch of red pepper flakes
Instructions
- 1
Preheat oven to 425°F. Scoop out about 1 tablespoon of avocado flesh to widen each well.
- 2
Place avocado halves in a muffin tin or ramekins to keep them stable.
- 3
Crack one egg into each avocado half, season with salt and pepper.
- 4
Bake for 12-15 minutes until egg whites are set but yolks are still slightly runny.
- 5
Top with crumbled bacon, chives, and red pepper flakes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
BaconTurkey bacon or smoked salmon
Leaner protein toppings
ChivesFresh cilantro or dill
Different herb flavor profiles
All-purpose flourOat flour or almond flour
Oat flour creates a heartier, slightly nuttier result. Almond flour produces a denser, more protein-rich breakfast item. Both are naturally gluten-free.
Tips & Storage
Pro Tips
Use a muffin tin to keep the avocados from tipping over in the oven.
If the avocado well is too small, scoop out extra flesh and save it for toast.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe works beautifully for weekend meal prep. Make a full batch, store portions in the fridge, and you have stress-free breakfasts ready for the next several mornings.
Nutrition Facts
Per serving (195mg) · 2 servings
Calories250
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates20g
Fat6g
Fiber290mg
Sugar5g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my egg overflow?
- The well was too small—scoop out more avocado flesh before adding the egg.
- Can I add cheese?
- Yes, sprinkle shredded cheese on top during the last 3 minutes of baking.
- Can I freeze this?
- Yes. Cool completely, then layer between parchment paper in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a toaster oven or regular oven at 350 degrees for 8 to 10 minutes for the best texture.
- Can I make this ahead?
- Many components can be prepared the night before. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes. This makes busy weekday mornings much more manageable.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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