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Breakfast Stuffed Avocados

Breakfast stuffed avocados with baked egg in avocado halves—yolks stay barely set while the whites firm up. Topped with crispy bacon, feta crumbles, and fresh herbs for a keto-friendly easy avocado breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Avocado halves and seasoning
  • 2 ripe avocados Halved and pitted.
  • 1 Salt To taste.
  • 1 black pepper To taste.
  • 1 garlic powder To taste.
Egg filling
  • 4 large eggs
  • 1 Salt To taste, for seasoning the egg.
  • 1 black pepper To taste, for seasoning the egg.
Toppings
  • 4 strips bacon Cooked and crumbled.
  • 0.25 cup feta cheese Crumbled.
  • 1 red pepper flakes
  • 1 fresh chives or cilantro For garnish.
  • 1 lime wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the avocados
  1. Preheat the oven to 425°F.
  2. Scoop out a bit more avocado from each half to make a larger cavity for the egg.
  3. Place the avocado halves in a small baking dish and crumple foil around them to keep them upright.
Season and bake the eggs
  1. Season the inside of each avocado with salt, black pepper, and garlic powder.
  2. Crack one egg into each cavity and season the egg with salt and black pepper.
  3. Bake for 12–15 minutes until the egg whites are set.
Finish and serve
  1. Top each baked avocado with bacon, feta, red pepper flakes, and herbs.
  2. Serve immediately with lime wedges.

Notes

For the cleanest bake, choose ripe avocados that hold their shape; if the cavity is shallow, scoop a little extra so the egg sits centered. Refrigerate leftovers in an airtight container up to 2 days; reheat at 350°F until warmed through (eggs may firm further). Freezing is not recommended. For a dairy-light swap, use lactose-free feta or omit feta and add extra black pepper and herbs to keep the flavor punch.