Avocado Egg Cups with with Bacon
Make these delicious Avocado Egg Cups for breakfast or brunch. It’s a baked avocado filled with egg and topped with peppered bacon pieces to make amazing bake avocado egg boats.
These baked avocado egg bacon cups are now on the top of my favorite breakfast list. The baked eggs pair perfectly with the creamy smooth avocado, and the pepper bacon just adds the right punch of flavor.
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After baking top these baked avocados with pepper bacon, parmesan cheese and parsley. There are everything I dreamed and then some. You might also enjoy them served with your favorite salsa.
What you will need for these Avocado Boats:
- 2 large avocados
- 4 eggs
- 4 slices of cooked thick pepper bacon
- salt
- black pepper
- parmesan cheese, optional
- parsley, optional
How to make baked eggs in avocados:
Preheat your oven to 425° F. Cut each of the avocados in half, leaving the peel intact and remove the pits. Then with a small ice cream scooper, scoop out some of the avocado to make the cup a little bit bigger than your eggs.
Place each avocado half in a baking dish. And you could use a pyrex pie dish to keep the avocados stable by supporting each other. This should keep the avocados stable while cooking. Crack an egg into each scooped out avocado half, being careful not to break the yolk. Season with salt and black pepper. Place in oven and bake for 14-16 minutes until the whites of the eggs are done.
Meanwhile chop your cooked bacon, and parsley (if using). And get your parmesan cheese ready.
Remove from oven and serve your baked avocado egg cups topped with chopped bacon, parsley and parmesan cheese.
Other Breakfast and Brunch Recipes:
- Eggs Benedict in under 20 minutes
- Sausage and Spinach Overnight Breakfast Casserole
- Bacon and Cheddar Scones
Click HERE to save this Baked Avocado Egg Recipe to Pinterest
Make these delicious Avocado Egg Cups for breakfast or brunch. It’s a baked avocado filled with egg and topped with peppered bacon pieces to make amazing bake avocado egg boats.
Equipment
- small ice cream scooper
Ingredients
- 2 large avocados
- 4 eggs
- 4 slices thick pepper bacon cooked
- salt
- black pepper
- parmesan cheese optional
- parsley optional
Instructions
- Preheat your oven to 425° F. Cut each of the avocados in half, leaving the peel intact and remove the pits. Then with a small ice cream scooper, scoop out some of the avocado to make the cup a little bit bigger than your eggs.
- Place each avocado half in a baking dish. And you could use a pyrex pie dish to keep the avocados stable by supporting each other. This should keep the avocados stable while cooking.
- Crack an egg into each scooped out avocado half, being careful not to break the yolk. Season with salt and black pepper. Place in oven and bake for 14-16 minutes until the whites of the eggs are done.
- Meanwhile chop your cooked bacon, and parsley (if using). And get your parmesan cheese ready.
- Remove from oven and serve topped with chopped bacon, parsley and parmesan cheese.
Nutrition
Calories: 748kcalCarbohydrates: 19gProtein: 24gFat: 66gSaturated Fat: 17gCholesterol: 375mgSodium: 616mgPotassium: 1239mgFiber: 13gSugar: 2gVitamin A: 795IUVitamin C: 20mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!
I could seriously eat these every day !
I have never baked an avocado like this!! What a fun idea! I'll have to try this one of these weekends! 🙂