Breakfast Stuffed Avocados

Breakfast stuffed avocados with baked egg in avocado halves, where the yolk stays barely set and the whites firm up in a hot oven. Crispy bacon and feta crumbles finish the avocado egg cup with savory crunch and a creamy top.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Avocados

2 ripe avocados Halved and pitted.

Eggs

4 large eggs

Bacon and feta topping

4 bacon strips Cooked and crumbled.
0.25 cup feta cheese Crumbled.

Seasonings

0.25 tsp salt To taste; use to season inside of avocados and eggs.
0.125 tsp black pepper To taste; use to season inside of avocados and eggs.
0.5 tsp garlic powder To taste; season avocado cavities.
0.25 tsp red pepper flakes To taste; sprinkle on top before serving.
2 tbsp fresh chives or cilantro For garnish.
1 lime wedges For serving.

Equipment

1 sheet pan

Method

Prep and season

Preheat the oven to 425°F.
Scoop out a bit more avocado from each half to make a larger cavity for the egg.
Place avocado halves on a small baking dish and crumple foil around them to keep them upright.
Season the inside of each avocado with salt, black pepper, and garlic powder.

Bake the eggs

Crack one egg into each cavity and season the egg with salt and pepper.
Bake for 12–15 minutes until egg whites are set.

Finish and serve

Top each stuffed avocado with bacon, feta, red pepper flakes, and fresh herbs (chives or cilantro).
Serve with lime wedges.

Notes

For best results, choose avocados that are ripe but still firm so they hold their shape during baking. Refrigerate leftovers in an airtight container up to 2 days; reheat gently in the oven or microwave until warm (the egg will firm further). Freezing is not recommended. For a keto-friendly swap, use turkey bacon instead of bacon to reduce saturated fat while keeping the salty crunch.