Last week I made three cakes, true — but I’ve been trying to cut back on breads at breakfast. It’s so tempting to reach for waffles, pancakes, biscuits, muffins or a breakfast burrito that mornings often end up heavy on baked goods. Lately I’ve been mixing things up with smoothies, yogurt and eggs, but I wanted something quick, different, and satisfying. Enter these baked eggs in avocado cups.
They’re simple, healthy, and come together in minutes.
Three ingredients, about 15 minutes in the oven, and you’re ready to eat.
Perfect for a weekday breakfast or an easy weekend brunch.
More Egg Recipes
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Below is the printable recipe for Baked Eggs in Avocado Cups — easy to save or bookmark for later.
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Baked Egg Avocado Cup Recipe
Ingredients
- 1 avocado, halved with pit removed
- 2 medium eggs
- 2 ounces pepper jack cheese, grated
- kosher salt
- ground black pepper
Instructions
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Preheat the oven to 425°F (220°C).
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Arrange the avocado halves on a baking sheet or in a cast-iron skillet. Crack an egg into each avocado where the pit used to be. If the egg white is large, you can remove a little to keep it contained.
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Sprinkle the grated pepper jack cheese over each avocado and place in the oven. Bake about 15 minutes, or until the eggs are set to your liking.
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Remove from the oven, season with kosher salt and ground black pepper, and serve warm.
Notes
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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I hope you enjoy this recipe as much as we do.
Now I’m off to check if there’s any cake left — priorities, right?