Kid Approved & Diabetic Friendly

Baked Avocado & Egg

I have been on a major avocado kick lately. For some reason, I just can’t seem to get enough of them! I’ve been doing some experimenting with different ways to enjoy avocados and stumbled across the idea for Baked Avocado & Egg’s. They were everything I had hoped they would be and more.

With just 3 ingredients you can whip these up and get your day started off right. I made these for breakfast, but they would also make an excellent light lunch or even just a snack.


These are super filling and taste excellent served with salsa on top. If your kiddo doesn’t typically like avocados, these are worth a try anyway. Once the avocado is baked it takes on a different consistency. It almost has a “fluffy” texture to it. It reminded me of a baked potato.

What are your favorite ways to eat avocado?

Baked Avocado & Egg

Baked Avocado & Egg


  • 1 avocado
  • 2 eggs
  • 1 Tablespoon shredded cheddar cheese
  • Salt & pepper, to taste


  1. Preheat oven to 425 degrees.
  2. Cut avocado in half. Remove pit.
  3. Place avocado halves in a baking dish. Stabilize them with foil, if needed.
  4. Scoop out a bit of the flesh to make a larger well for the egg.
  5. Crack an egg into each of the avocado halves. Depending on the size of your avocado, you may have to remove some of the egg white.
  6. Top each half with 1/2 tablespoon shredded cheddar cheese.
  7. Sprinkle tops with salt and pepper.
  8. Bake for 15-20 minutes, or until egg is cooked.


Each serving has approximately: 486.8 Calories, 41.5g Total Fat, 17.5g Protein, 17.4g Carbohydrates, 13.5g Dietary Fiber, 1.3g Sugar, 376.2mg Cholesterol, 193.7 Sodium.

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