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Baked Avocado Cups with Peppered 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.
Course Breakfast, Brunch
Cuisine American
Keyword Avocado Egg Cups, bake avocado egg boats, baked avocado egg
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 748kcal
Author Evelyn


  • small ice cream scooper



  • 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.


Calories: 748kcal | Carbohydrates: 19g | Protein: 24g | Fat: 66g | Saturated Fat: 17g | Cholesterol: 375mg | Sodium: 616mg | Potassium: 1239mg | Fiber: 13g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 3mg