Bacon Avocado Egg Recipe

Why Avocado Eggs Are the Best Eggs

Bold statement, yes, but while eggs are good, combining eggs and avocado? Even better! (For more ways to combine avocado and egg, try my Avocado Egg Salad and Avocado Toast With Poached Egg.)

• Simple, nourishing breakfast. This recipe is loaded with protein, fiber, and good fats from the avocado. It takes less than 20 minutes to make and is only 321 calories a serving!
• So dang delicious. Y’all, I seriously cannot even describe to you how good this recipe is (although the bacon should be your first clue!). You’ll just have to take my word for it and make it. I guarantee you’ll be in love after the first bite!
• Perfect for any meal. Serve this avocado egg recipe for breakfast, brunch, lunch, or even a light dinner. It’s an all day kind of recipe!

What You’ll Need

The ingredient list is super short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Avocados – Choose ripe but firm avocados so they hold their shape while baking.
• Eggs – I like to use large eggs (not extra-large) just to make sure they fit in the avocado.
• Bacon – Cook this before getting started with the recipe.
• Chives – These add a mild onion flavor.
• Sriracha – For a spicy finish!

How to Make Avocado Eggs

• Prepare the avocados. Halve the avocados, remove the pits, and scoop out a little extra flesh to create a well.
• Add the eggs. Place the avocados cut-side up on a baking sheet or pan coated with cooking spray. Crack an egg into each well.
• Bake. Bake at 425ºF for 15 to 18 minutes, until the egg whites are set and yolks reach your desired doneness.
• Finish. Top with bacon, chives, and a drizzle of sriracha before serving.

Tips and Variation Ideas

This avocado egg recipe is easy and versatile too!

• Make sure there’s enough room for the egg. The KEY is making sure you scoop out about 2 tablespoons of the avocado after you take the seed out. I learned this the hard way; I scooped a little out, but as soon as I cracked the egg in the avocado the white part of the egg runneth over! Lesson learned. (You can always add the avocado back after the egg is cooked. That is if you don’t eat it before the egg is done.)
• Keep them steady. If the avocados wobble, you can two options. You can nestle them in foil rings kind of like a cradle so they don’t tip, or you can cut a sliver off the bottom so it’s flat.
• Change up the flavor. Sprinkle everything bagel seasoning on top or skip the bacon and add smoked paprika for a meatless version. You can use different herbs (I think cilantro would be amazing!), add a spoonful of chili crisp, or whatever your heart desires!

Serving Suggestions

If you’re not so concerned with keeping paleo or keto, serve this avocado egg recipe with some toasted sourdough to dip into the yolk. Yum! You can also pair it with Butternut Squash & Sweet Potato Hash or something sweet like my Strawberry Muffins.

Storage and Reheating

• Store: This avocado egg recipe is best enjoyed fresh, but leftovers can be refrigerated for up to 1 day.
• To reheat: Reheat gently in a low oven or microwave at 50% power to avoid overcooking the eggs.

More Recipes for Avocado Lovers

• Avocado Sandwich
• Chicken Mango Avocado Salad
• Avocado Bruschetta
• Avocado Salsa Verde