Baked Avocado with Eggs & Bacon

by | Updated: August 24th, 2018 | Read time: 1 minute

How do you do? You do avocado – all day, every day. Avocado toast or mayo-free potato salad are two big ways to do the foodie favorite, but your menu doesn’t have to end there. Elevate avocados from side to main during breakfast, lunch or dinner with a simple-as-can-be baked avocado egg. In 20 minutes or less, you’ve got a nutritious and delicious dish whether it’s 7 a.m. or a breakfast-for-dinner kind of night. Your new motto now? Avocado-do!

Baked Avocado Eggs with Bacon Bits on Blue Plate |

Serves 2


2 avocados
4 eggs
Pinch salt
Pinch black pepper
Pinch cayenne pepper
4 bacon slices
2 Tbsp. chopped cilantro
2 slices toast, optional


  1. Preheat oven to 425 degrees F. Line baking sheet with foil, then place a wire rack on top.
  2. Cut avocados in half and scoop out about 2 Tbsp. from each. Reserve extra avocado.
  3. Crack eggs into ramekins. Use spoon to scoop 2 eggs into each avocado. Sprinkle with salt, pepper and cayenne.
  4. Place on wire rack, along with bacon strips. Bake 15-20 minutes, depending on your preference. (Less time will yield runnier eggs.)
  5. To serve, sprinkle avocado with cilantro and top with bacon strips or diced bacon bits. If desired, mash avocado and serve on toast.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at