Baked Avocado & Egg Recipe

baked avocado and egg paleohacks

I’m always looking for new, paleo-friendly breakfast recipes that could be eaten quickly and taken along in the car if needed. Getting my 7 and 5 year old ready for school while still making time for a healthy breakfast is pretty challenging. Recipes like this Baked Avocado and Egg are godsends on those busy mornings.

Who knew you could bake avocado? It makes a fun little boat for half of a scrambled egg. And best of all you are free to comb hair, tie shoe laces, find shirts and pack lunches while breakfast bakes!

Baked Avocado and Egg Recipe
Baked Avocado and Egg Recipe
by
Baked Avocado and Egg: Perfect paleo-breakfast that everybody will love.

Prep Time: 5 minutes

Cook Time: 18 minutes

Yield: 2 servings

Nutrition Information:
  • 176 calories
  • 15 grams of fat
  • 35 milligrams of sodium
Ingredients:
  • 1 organic avocado, halved with pit removed
  • 1 egg
  • salt
  • pepper
  • your favorite seasoning -- I use Fajita Seasoning

Cooking Instructions

  1. Preheat the oven to 425 degrees F.
  2. Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
  3. Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole.
  4. Whisk the egg in a bowl, divide it between the avocado holes. Sprinkle with salt, pepper and the seasoning of your choice.
  5. Bake for 16-18 minutes, until the egg has fully set. Eat with a spoon and enjoy!

Now that is how you make a tasty baked avocado and egg breakfast. And everybody loves this easy recipe. Your friends, kids, boyfriend, girlfriend. Try this out and let me know what you think!

Liked this recipe? Then you’ll definitely like our six Paleo Cookbooks.

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Diana Keuilian

Diana Keuilian believes that cooking and eating healthy is easy and delicious and she shares her passion on her blog packed with free healthy recipes at RealHeathyRecipes.com.

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Comments

  1. avatartb says

    I often saute avocado in butter after cutting it into little cubes, and then serving it with my sunny-side up eggs. Works best with not-quite-ripe avocados.

    • avatarLouise says

      I just made this, and to be honest, didn’t like it as much as I thought I would. I had to hollow out some of the avocado flesh to get more than 1 Tbsp of egg into each one. The top was overcooked and dried out, but the avocado near the skin was still uncooked, and some of the egg lower down was still liquid. I love the idea though, so I think I would stick to guacamole with scrambled eggs, or maybe try an earlier commenter’s suggestion of sauteeing cubed avocado to serve with eggs.

  2. avatarMSUEH says

    hm. I think rather than cut off & waste some of the yumminess from the bottom of the ‘cado, I’d crumple some foil to support it around the sides, or place it in a small baking/custard dish.

  3. avatarErnie says

    I made one of these this morning. I used smoked paprika (my favorite spice these days) and I really enjoyed the flavors. I was surprised how much I liked a baked avocado too!

    Thanks for the great recipe.

  4. avatarAndy says

    DO NOT EAT THIS! Oxidized fat and cholesterol galore.

    Never heat egg yolks or avocado. Even whisking yolks is a bad idea.

  5. avatarMarshall Tway says

    Cooking this now…have hit 18 Minutes and the eggs are no where near set…It looks good though…

  6. avatarNicole says

    Made this for breakfast today. Did exactly what the recipe said and used a tex-mex flavor for seasoning. It turned out perfect! It looked just like the picture and tasted so good, made me feel like I was eating a baked potato:) I’m not a great cook so it was nice to have something turn out so great on the first try:)

  7. avatarJill says

    I actually tried it but my avocado was small so wouldn’t take the whole egg in the space and then I overcooked it.. …I guess because it was a small avo…. But even so it was nice and I can see that it would be really good the next time when I get the timing/size right!. So thanks for that

  8. avatarTom Rodgers says

    I used 4 large eggs and 2 ripe avocados for my wife and myself. I scooped out 2 tablespoons of avocado from each half and it worked perfectly

    Tom

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