Loaded Avocado Baked Eggs

Pinterest Hidden Image

Breakfast is often called the most important meal of the day, and for a good reason. It sets the tone for your day, fuels your morning, and can even impact your eating habits for the rest of the day. If you’re looking for a breakfast that’s nutritious, delicious, and a bit unique, look no further than this recipe for Loaded Avocado Baked Eggs.

The Magic of Avocado and Baked Eggs

Avocados and eggs are a match made in heaven. Avocados are packed with healthy fats and fiber, while eggs provide a high-quality source of protein. Together, they create a balanced and satisfying meal perfect for starting your day right.


The beauty of this recipe lies in its simplicity. All you need are avocados, eggs, bacon, shredded cheese, and some salt and pepper. These ingredients come together to create a dish that’s not only rich in nutrients but also loaded with flavor.

  • 2 large ripe avocados
  • 4 medium eggs
  • sea salt and black pepper to taste
  • 1/2 c. cheddar jack cheese shredded
  • 3 strips sugar-free bacon cooked crispy and crumbled
  • chives or green onions (green parts only) sliced thin, optional

The Process

Start by preheating your oven to 425 degrees Fahrenheit. While the oven is heating up, cut your avocados in half and remove the pits. Scoop out some of the avocado flesh to make room for the eggs.

Next, crack an egg into each avocado half. Don’t worry if some of the white spills over — it’ll still be delicious! Sprinkle the egg-filled avocados with salt and pepper, then top them with bacon and shredded cheese.

Bake the avocados in the preheated oven until the eggs are cooked to your liking. The result? A warm, creamy, and satisfying breakfast that’s as beautiful as it is delicious.


The Verdict

The Loaded Avocado Baked Eggs recipe is an exciting way to shake up your breakfast routine. It’s simple, nutritious, and incredibly tasty. Plus, it’s keto-friendly, making it a great choice for those following a low-carb diet. So why not start your day with this delightful dish? You might just find it becomes a new morning favorite.



Loaded Avocado Baked Eggs

This delicious breakfast dish looks as good as it tastes. As an added bonus, you won't need to dirty any pots or pans to prepare it if you microwave the bacon rather than fry it.
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 350kcal
Author: Iva Ursano


  • 2 large ripe avocados
  • 4 medium eggs
  • sea salt and black pepper to taste
  • 1/2 cup cheddar jack cheese shredded
  • 3 strips sugar-free bacon cooked crispy and crumbled
  • chives or green onions (green parts only) sliced thin, optional


  • 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 the 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!


There are a couple of “tricks” to perfecting this recipe. For starters, use large avocados and medium-sized eggs. Otherwise, the egg white may overflow the avocado. Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.

Tip: To keep your egg-filled avocados from 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.


Calories: 350kcal | Carbohydrates: 9g | Protein: 13g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 189mg | Sodium: 271mg | Potassium: 592mg | Fiber: 7g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg
On and Off Keto | + posts

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.