These baked eggs in avocado cups are an easy breakfast made with fresh avocado, eggs, cheddar cheese, salt and pepper. The eggs bake right inside the avocado halves, creating a simple breakfast that is creamy, cheesy and easy to customize with your favorite toppings.
My family loves both avocados and eggs, so combining the two makes an easy breakfast at our house. You can serve these cheesy baked avocado eggs just as they are or add salsa, chopped jalapeños, chives or a little sour cream.
One thing I've learned after making avocado egg cups several times is that some egg-white overflow is completely normal. The trick is to either scoop out enough avocado before adding the egg--or bake only the yolk inside the avocado and scramble the whites on the site. Also, use a lined baking dish for easy cleanup.
Ingredients for Baked Eggs in Avocado Cups
You only need a few basic ingredients:
- 2 large ripe avocados
- 4 medium eggs
- 3/4 cup shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- Salsa
- Chopped jalapeños
- Chopped chives or green onions
- Sour cream
- Extra shredded cheddar cheese
How to Make Baked Eggs in Avocado
1. Preheat the Oven
Preheat your oven to 400°F.
Line a baking dish with aluminum foil and lightly coat the foil with cooking spray. Even when you carefully prepare the avocado cups, a little egg white may overflow. Lining the pan makes cleanup much easier.
2. Prepare the Avocado Cups
Cut each avocado in half and remove the pit.
The hole left by the pit usually isn't large enough to hold an entire egg, so use a spoon to scoop out a little avocado flesh from the center.
For medium eggs, I generally remove about 1 to 1 1/2 tablespoons of avocado from each half. If you're using large eggs, you may need to remove closer to 2 tablespoons.
Don't throw away the avocado you scoop out! Eat it while you cook, save it for toast or mix it into salsa or guacamole.
Place the avocado halves snugly in your prepared baking dish so they stay as level as possible.
3. Add the Eggs
Carefully crack one egg into each avocado half. Don't worry if a little of the egg white runs over the side.
For more control, you can gently separate each egg first. Place the yolk and a small amount of white into the avocado, then spoon in additional egg white until the cavity is full. I find this method makes it much easier to avoid a big egg-white overflow.
4. Season and Begin Baking
Season each avocado egg cup with salt and black pepper. Bake at 400°F for about 10 minutes.
5. Add the Cheddar Cheese
Carefully remove the baking dish from the oven and sprinkle shredded cheddar cheese over each avocado and egg.
Return the dish to the oven and bake for approximately 7 additional minutes, or until the eggs have reached your preferred doneness.
Ovens and egg sizes vary, so use the baking time as a guide. Check the eggs toward the end and remove them when the whites are set and the yolks are cooked the way you like them.
How Do You Keep Eggs From Overflowing an Avocado?
The easiest way to prevent a mess is to scoop some avocado flesh out before adding the egg.
Avocado pits vary quite a bit in size, and the cavity left behind isn't always large enough for an egg. Removing 1 to 2 tablespoons of avocado gives the egg more room.
You can also separate the egg and add the yolk first, followed by only as much egg white as will comfortably fit. A small amount of overflow is still normal, which is why I recommend lining your baking dish.
What Temperature Do You Bake Eggs in Avocado?
I bake avocado egg cups at 400°F. In this recipe, the eggs bake for about 10 minutes before the cheese is added, followed by approximately 7 more minutes of baking.
The exact cooking time depends on the size and temperature of your eggs, the size of the avocados and how well done you prefer your yolks.
What Can You Put on Baked Avocado Eggs?
Cheddar cheese keeps this breakfast simple and family-friendly, but avocado egg cups are easy to customize.
My husband and I like ours with salsa, chopped jalapeños and sour cream. My daughters prefer theirs simply topped with melted cheddar cheese. You could also try chopped chives, green onions, hot sauce or your favorite fresh salsa.
Frequently Asked Questions
Can I use large eggs instead of medium eggs?
Yes. You'll probably need to scoop additional avocado from each half to make room for a large egg. You can also add the yolk first and then spoon in only as much egg white as will fit.
Why did my egg overflow the avocado?
This is normal and usually means the cavity in the avocado was smaller than the volume of the egg. Scoop out a little more avocado next time or use the yolk-first method described above.
How do I know when baked avocado eggs are done?
The egg whites should be set rather than translucent. Continue baking until the yolks reach your preferred level of doneness. Because egg size and ovens vary, it's better to check the eggs than rely only on the timer.
What should I serve with avocado egg cups?
They work well as a simple breakfast on their own, or you can serve them with toast, fresh fruit, breakfast potatoes or salsa.
Can I add other cheese?
Absolutely. Cheddar is our usual choice, but Monterey Jack, pepper Jack or another cheese that melts well can be substituted.
A Few Last Kitchen Notes
These cheesy baked eggs in avocado cups are an easy way to turn a few simple ingredients into a warm breakfast. The biggest tip is to scoop out enough avocado to give your egg room and don't worry about a little overflow—it happens!
Serve the avocado halves warm with spoons and let everyone add their favorite toppings. For our family, that usually means salsa and jalapeños for the adults and plenty of melted cheddar for the kids.
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