Baked Eggs in Avocado Cups Recipe

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
 
Prep time
Cook time
Total time
 
A Baked Egg Avocado Cup is a quick-fix, delicious recipe for breakfast or brunch.
Author:
Serves: 2
Ingredients
  • 1 avocado, halved with pit removed
  • 2 medium eggs
  • 2 ounces pepper jack cheese, grated
  • salt
  • pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Place into the preheated oven and bake for 15 minutes, or until the egg is set to your preference.
  4. Remove from the oven, sprinkle with salt and pepper and serve warm.
Notes
You may also garnish with a drizzle of your favorite salsa.
Nutrition Information
Serving size: 1 avocado cup

 

 

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.

 

For more egg recipes, be sure to check out:

Poached Eggs with Gouda from She Wears Many Hats

Simple Baked Eggs from Cooking Light

Eggs for Dinner from The Kitchn

Breakfast Salad Recipe from Add a Pinch

26 comments on “Baked Eggs in Avocado Cups Recipe”

  1. Wow, that’s pretty amazing, Robyn!! I love avocados and eggs and this is the perfect marriage of the two!

  2. Looks delicious! But cakes are ok too 🙂

  3. What a novel idea! …going to have to make this! Thanks!

  4. This is totally brilliant! I love love love this idea 🙂

  5. Love eggs, love avocados, love cheese…this is completely perfect!!

  6. My husband is going to love these. Those are 3 of his most favorite ingredients. Thank you!

  7. Yum! Looks and sounds delicious!

  8. This is wonderful. Love the ingredients and how easy to prepare. 🙂 What a healthy treat.

  9. This is so original – I love this combination! I’m sending a link to my sis-in-law who I imagine will make it with a dash of something spicy on top!

  10. Fabulous idea! I love a quick and healthy breakfast.

  11. Interesting… I love avocado though! And I will try anything! Yummy!

  12. Thank you so much! I can eat these items on my diet and luckily I LOVE them all. I can’t wait to try it –

  13. Robyn, this is brilliant! I’m trying SO hard to get back on track with good eating (ugh)… this is SUCH a fun breakfast alternative to boring eggs. Can’t wait to make these!!!!

  14. Wow, these look delicious! You’ve combined two of my favorite things – avocados and eggs! Pinning this! 🙂

  15. This did not work for me. The egg just overflowed onto the cookie sheet.

    • 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.

    • 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.

  16. Can I make this ahead of time and store and reheat it somehow?

    • 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.

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