Baked Egg Avocado Cup Recipe - Add a Pinch

 

Even though this past week I made three cakes, yes… three, we’re trying to watch the amount of bread we eat.  It is just so easy to make waffles, pancakes, biscuits, muffins, scones, or even egg in the hole or breakfast burritos that it had become second nature to load up in the mornings on a bread-laden breakfast.

Breaking from that hasn’t been as easy for me as I would like to admit. Sure, I’ve been drinking lots of smoothies, eating my yogurt, having a scrambled egg, but I was ready for something different. That’s when I fell for these Baked Eggs in Avocado Cups.

And you know, these baked eggs in avocado cups couldn’t be any easier to make either.

Three ingredients, bake for 15 minutes, and your done!

Hoo-rah!

How simple is that?!

 

Baked Egg Avocado Cups | Add a Pinch

 

Here’s the recipe for my Baked Eggs in Avocado Cups that you can print, save or just bookmark for later use.

Baked Egg Avocado Cup Recipe

A Baked Egg Avocado Cup is a quick-fix, delicious recipe for breakfast or brunch.
5 from 1 vote

Review Recipe

Print Recipe

Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Servings: 2
Calories: 329kcal
Serving Size 1g
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 avocado halved with pit removed
  • 2 medium eggs
  • 2 ounces pepper jack cheese grated
  • salt
  • pepper

Instructions

  • Preheat oven to 425 degrees.
  • Place avocado halves onto baking sheet or inside of a cast iron skillet. Break an egg into the indented area where the avocado pit was previously. Sprinkle with pepper jack cheese.
  • Place into the preheated oven and bake for 15 minutes, or until the egg is set to your preference.
  • Remove from the oven, sprinkle with salt and pepper and serve warm.

Video

Notes

You may also garnish with a drizzle of your favorite salsa.

Nutrition Information

Serving: 1g | Calories: 329kcal | Carbohydrates: 9g | Protein: 14g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 221mg | Potassium: 571mg | Fiber: 6g | Vitamin A: 600IU | Vitamin C: 10.1mg | Calcium: 248mg | Iron: 1.5mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

 

I hope you love this recipe as much as we do!

Now, I think I’ll go see if there is any cake left. It’s all about priorities, ya know.

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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31 Comments Leave a comment or review

    1. So sorry it didn’t work for you, Stevani. It could have been that your egg was larger than the impression left by the pit of your avocado or that your avocado tipped a bit during baking. If you’d like to try the recipe again, I’d use a larger avocado and place it into a muffin tin to hold the avocado steady as it bakes.

    2. I just saw a tv demo of a similar recipe. They separated the egg white from the yolk. Then the demo used the yolk in the avocado — it also made a great presentation. You could probably just use the white as well.

    1. Hi Elizabeth,
      While I’ve not done that, I would think that you could gently reheat it and it still be delicious. Please let me know if you do.

  1. Robin, can another vegetable like Roma tomatoes be used?  I saw the portobello mushroom recipe. This recipe looks delicious; I just don’t care for avocados. 

    Thanks!

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