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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Baked Avocado Bacon and Eggs

[heart_this] · Apr 17, 2013 · 53 Comments

Baked Avocado Bacon and Eggs

Warm and creamy avocados baked with eggs in them and topped with crispy bacon make for an irresistible breakfast!

I have been seeing these baked avocado bacon and eggs on pinterest for a while now and I cannot believe that it has taken me so long to make them! Both avocados and bacon are two of my favourite foods and eggs are not far behind so combining them together in one simple dish can only be loads of goodness! The basic idea is to cut an avocado in half, scoop out enough to fit an egg, fill it with the egg and then bake it until the egg is set the way you like. In total it only takes about 15 to 20 minutes and in that time you can cook some bacon up to sprinkle on top. Once baked you can eat it by the spoonful right out of the avocado shell or you can spread it on toast. The warm baked avocado is sublimely good and combined with a runny egg yolk and smokey bacon and you have a breakfast made in heaven! (See below for the runny egg yolk in all of it’s glory!)

Baked Avocado Bacon and Eggs
I like my egg yolks runny which makes it perfect for smearing on toast!

Baked Avocado Bacon and Eggs
Some more gratuitous runny egg yolk shots.

Baked Avocado Bacon and Eggs
Try adding some juicy tomatoes which go really well with avocados and bacon.

Baked Avocado Bacon and Eggs

Baked Avocado Bacon and Eggs

Baked Avocado Bacon and Eggs

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 1

Warm and creamy avocados baked with eggs in them and topped with crispy bacon make for an irresistible breakfast!

ingredients
  • 1 medium avocado, cut in half and stone removed
  • 2 small eggs
  • 2 strips bacon, cut into 1/2 inch pieces (optional)
  • salt and pepper to taste
directions
  1. Scoop enough of the avocado out that it can fit the eggs and fill them with the eggs.
  2. Bake in a preheated 425F/220C oven for 15 minutes or until the eggs are set the way you like it.
  3. Meanwhile cook the bacon and set aside on paper towels to drain.
  4. Season the avocados with salt and pepper to taste, top with the bacon and enjoy with a spoon or on toast.
Nutrition Facts: Calories 566, Fat 52g (Saturated 8g, Trans 0), Cholesterol 289mg, Sodium 410mg, Carbs 2g (Fiber 13g, Sugars 1g), Protein 18g

Nutrition by: Nutritional facts powered by Edamam
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Avocado, Bacon, Breakfast, Egg, Food, Gluten-free, Low-carb, Recipe

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Reader Interactions

Comments

  1. Tieghan says

    April 17, 2013 at 12:59 pm

    This might be one of the simplest, but most delicious breakfast, lunch or dinner around. Avocado, eggs and bacon! So good!

    Reply
  2. marla says

    April 17, 2013 at 1:37 pm

    I have been admiring these on Pinterest for some time as well ~ got give a go!

    Reply
  3. Georgia | The Comfort of Cooking says

    April 17, 2013 at 2:19 pm

    Such a scrumptious idea! This looks delicious, Kevin! Love that you kept the ingredients simple too… they speak for themselves!

    Reply
  4. Heather Christo says

    April 17, 2013 at 2:22 pm

    omg Kevin- this looks INCREDIBLE!!!!

    Reply
  5. Maria says

    April 17, 2013 at 2:31 pm

    What a fun breakfast!

    Reply
  6. Marie Matter says

    April 17, 2013 at 2:55 pm

    Welp, this is just about perfect!

    Reply
  7. Erin @ The Spiffy Cookie says

    April 17, 2013 at 3:02 pm

    What's better than a runny yolk? A runny yolk oozing over avocado! Yum yum yum.

    Reply
  8. Jenny says

    April 17, 2013 at 3:53 pm

    This might be my dream breakfast! Love!!

    Reply
  9. Betty (picture circa 1951) says

    April 17, 2013 at 7:15 pm

    Sounds good, but when I click printable recipe it just loads your whole page again with the comments, banner, etc. I think it's just supposed to load the recipe. Maybe just a temporary glitch? I'll try again later.

    Reply
  10. Kevin says

    April 17, 2013 at 7:19 pm

    Betty (picture circa 1951): The printable version should be working now.

    Reply
  11. Ana y Blanca says

    April 17, 2013 at 8:04 pm

    Que bueno que tiene que estar todo junto.
    Blanca de JUEGO DE SABORES

    Reply
  12. Roland says

    April 17, 2013 at 9:09 pm

    That is truly food porn to the nth degree, looks amazing Kevin!

    Reply
    • Tonya says

      January 11, 2023 at 1:26 pm

      I ABSOLUTELY could not agree more!!

      Reply
  13. Jenn Miguez says

    April 17, 2013 at 9:31 pm

    What?! Making this tomorrow!!

    Reply
  14. ugogirl says

    April 17, 2013 at 10:06 pm

    This looks sooo good! How about trim off just the sliver of the bottom side of the avocados so they don't need any support?

    Reply
  15. Gloria Baker says

    April 17, 2013 at 10:06 pm

    look delicious Kevin!!

    Reply
  16. naomi says

    April 17, 2013 at 10:20 pm

    A perfect meal for anytime of day!!!

    Reply
  17. Rie says

    April 17, 2013 at 11:34 pm

    This looks so YUMMY!!!!! I can't wait to try it. I am new to your site, but "I'll be back" teehee

    Reply
  18. Amy Brawley says

    April 17, 2013 at 11:42 pm

    Kevin, do you know what bread you used in these pictures? Looks tasty.

    Reply
  19. Julie @ Table for Two says

    April 18, 2013 at 1:39 am

    I could eat this every day!!

    Reply
  20. motherrimmy says

    April 18, 2013 at 1:43 am

    I would never have thought to bake an avocado, but I like the idea. Besides, it makes an interesting presentation, doesn't it?

    Reply
  21. Sommer @ ASpicyPerspective says

    April 18, 2013 at 2:01 am

    What a great breakfast (or anytime) recipe!

    Reply
  22. rancholyn says

    April 18, 2013 at 3:02 am

    Brilliant!! Can't wait to try…thanks

    Reply
  23. tiny.mama says

    April 18, 2013 at 3:04 am

    Kevin, I would swear you were from one of our Southern states. I am 73 years and don't think I have ever enjoyed reading recipes as well as I do yours. A lot of it is similar to our southern cooking but with such wonderful and 'never thought to' additions. I am trying so many of them, especially this recipe! I am not an ebook person. Please print one soon.

    Reply
  24. Kevin says

    April 18, 2013 at 10:20 am

    Amy Brawley: I actually have a loaf right now; it is a Stonemill Multigrain Sourdough.

    Reply
  25. Tricia says

    April 18, 2013 at 1:43 pm

    Thanks Kevin for the recipe. Both my husband and my son LOVES runny yolks (& bacon!). Can't wait to try this!!

    Reply
  26. LJN says

    April 18, 2013 at 1:47 pm

    I've just made it and it was delicious. Thank you for the idea!

    Reply
  27. Anonymous says

    April 18, 2013 at 2:35 pm

    never tried bakes avocados before I ll try tonight ! thanks

    Reply
  28. SonnyRosa says

    April 18, 2013 at 8:06 pm

    This looks INCREDIBLE! I can't wait to try it this weekend! Thanks for sharing Kevin! I never would have found anything like this otherwise.

    Reply
  29. Mamapeach417 says

    April 19, 2013 at 12:01 am

    Love your recipes. Even my hubby who doesn't really like avocado said it looks good & wants to know when I'm making it! As for keeping the avocados from rolling, try setting them on a muffin pan to bake. The round part of the avocado sits in the round well nicely.

    Reply
  30. Jeanette says

    April 19, 2013 at 3:49 am

    I made baked avocado and egg with miso sauce on it and my kids loved it – such a fun presentation. Yours look great – would love tomato with it as you suggested.

    Reply
  31. kevin says

    April 19, 2013 at 10:11 am

    Mamapeach417: Glad you liked it! Good call on using a muffin pan! I use ramekins which also work well.

    Reply
  32. kevin says

    April 19, 2013 at 10:12 am

    Mamapeach417: I like the sound of using the miso!

    Reply
  33. Candle says

    April 19, 2013 at 11:42 pm

    This is just super creative & clever! I love this idea! And the vibrancy of the green avo & yellow egg is just so lovely to gaze at..and I bet even better to eat. Pinning!

    Reply
  34. Andrew S. says

    April 24, 2013 at 5:38 pm

    I've tried making this a couple times now and I must be missing something:

    Oven at 400, baked for 17 minutes. The yolk is cooking near-solid and the whites are only partially cooked.

    I'm wondering if I need to let the eggs come to room temp before cracking them. Thoughts? Suggestions?

    Reply
  35. kevin says

    April 27, 2013 at 8:23 pm

    Andrew S.: I haven't been waiting for the eggs to come to room temperature but the avocados are. Bringing the eggs to room temperature can only help.

    Reply
  36. Anonymous says

    July 6, 2013 at 3:02 pm

    It was a perfect ketogenic meal until you ruined it with bread!

    Reply
  37. Annie says

    August 1, 2013 at 8:49 am

    I'm making this right now in the Middle East where bacon is hard to find and expensive but I am hoping this recipe makes it worthwhile. The avocados have been in the oven for 15mins at 220 Celsius but show no sign of being near done. What am I doing wrong?

    Reply
  38. kevin says

    August 1, 2013 at 1:24 pm

    Annie: How did it go? It may take a bit longer depending on how big the avocado and eggs are and if they were chilled from being in the fridge or being at room temperature.

    Reply
  39. hollyeva says

    December 28, 2013 at 7:11 pm

    Made this today and it was so great!! Our avocados were on the smaller side so the whites of the egg totally ran out of the avocado. I scooped some more avo out but it took a little trial and error until it would fit an entire egg. We didn't have bacon so we used pancetta instead. Awesome breakfast!

    Reply
  40. kevin says

    December 29, 2013 at 11:58 am

    hollyeva: Yes, you need to use the larger avocados and smaller eggs but I love how easy it is and how tasty a breakfast it makes!

    Reply
  41. Jeff Snyder says

    January 2, 2014 at 4:44 am

    Kevin, If I keep them in the oven for much longer, will the egg yolk harden without overcooking the egg whites and avocado? I'm not a fan of runny yolk. :/ Thank you, I looooooove your blog and write ups on your recipe's; they always turn out great!!

    Reply
  42. kevin says

    January 2, 2014 at 1:24 pm

    Jeff Snyder: Yes, you can leave them in long enough for the yolk to cook without overcooking anything else. Enjoy!

    Reply
  43. Anonymous says

    April 13, 2014 at 11:56 pm

    I cannot wait to try this idea. I think I will be inclined to use some ranchero sauce on them!

    ~Cheers!

    Reply
  44. kevin says

    April 20, 2014 at 1:29 pm

    : Ranchero sauce would be perfect!

    Reply
  45. Vee C says

    April 15, 2015 at 10:38 pm

    I love this recipe and make it often

    Reply
  46. CS Odeen says

    August 22, 2017 at 6:35 am

    Hey, Kevin! I actually do a version of this where I either take a thin/shaved slice of deli smoked ham (as a variation on bacon, which I've also done), and line the avocado with it. Add the egg, about a teaspoon of heavy cream, a litle sprinkle of crumbled cotija cheese (or mozzarella, in a pinch) a little chopped fresh cilantro, and maybe a sprinkle of paprika (or chili powder, chipotle or cayenne, depending on your personal preference – I love chipotle!). I've also gone "Italian" with Prosciutto or pancetta, mixed grated Italian cheeses, and fresh oregano. Great "variations on a theme," as musicians would say!! 🙂

    Reply
  47. kevin says

    August 22, 2017 at 2:57 pm

    CS Odeen: That sounds like a great alternative! Yum!

    Reply
  48. Yanis Gallery says

    September 15, 2017 at 1:31 am

    This idea is a little bit crazy.. this is new insight to cook for me in Indonesia..

    Reply
  49. Anonymous says

    March 8, 2018 at 11:30 pm

    Hi Kevin, This looks so exciting and delectable that I'm definitely doing this tomorrow morning since I've just had breakfast and it fits into my "ketogenic" menu WITHOUT the bread. I love sourdough bread, but have to wait until I lose a little more then take it real steady once in while with the carbs. Can you please bring us MORE recipes like this that are "Keto Friendly". Love your site and use it often, but have had to slow up on those that aren't "Keto Friendly". Josephine B

    Reply
  50. Doral says

    January 21, 2019 at 5:16 pm

    My husband and I are on a diet that allows 1/2 cup of avocado as one serving of vegetables. Do you have any idea whether a full avocado might be just half a cup (I hope!)?

    Reply
    • kevin says

      January 22, 2019 at 9:59 am

      It’s going to depend on the size of the avocado and the average avocado that I see in stores is probably about 1 full cup so each half would be half a cup.

      Reply
  51. Shawn says

    April 1, 2021 at 10:50 am

    So good! I usually slice half an avocado and place a fried egg on top. It is so much better with the egg baked in the avocado!! Thank you!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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