These baked eggs in avocados are a Mexican-style breakfast recipe that you can make easily at home. Gluten-free, full of flavor, great for breakfast for two, or brunch for a crowd.
I’m bringing as much of Mexico home with me – and to you – as possible, starting with these. I’ve got a soft spot for breakfast foods, especially Mexican-style breakfast foods. And since I can’t eat chilaquiles every day and still fit through the door, these are a good substitute. I can’t figure out why had I never seen these or thought of it before? It’s not a new idea in this paleo-friendly world. And I eat avocados almost every day so why didn’t I think to put an egg on it? …In it?
But now I will forever associate these baked eggs in avocados with sunny mornings in Baja, so that really was the best way to discover it, wasn’t it? I can see the clear sky and palm trees now. Listen real close and maybe you can hear the ocean…
These baked eggs in avocados are so simple to make, great if you’re looking for a quick weekend breakfast, an easy brunch recipe, or my favorite, breakfast for dinner! They can be served at room temperature, so you can make them a bit ahead of your guests’ arrival if you’re serving brunch for a crowd.
More easy brunch recipes:
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Baked Eggs in Avocados with Chorizo and Queso Fresco
2 avocados
4 eggs (medium or large)
1 link fresh chorizo
1/4 cup queso fresco (or cotija)
Preheat oven to 425 degrees
Cut avocados in half and remove pits.
Carve out more avocado around the pit area to make room for the egg. Set aside for serving.
Place avocado halves into a muffin pan to ensure they stay level when baking (You could also make a ring of foil for a base.)
Crack eggs into a bowl. Gently lift each yolk out of the bowl and place into the hole in the avocado. Then add egg white until the hole in the avocado is full.
Now, I didn’t really believe this instruction when I was first researching this recipe. But trust me, unless you have a huge avocado, you can’t just crack the egg right into it. That egg white is just gonna go free-wheelin’ over the side of the avocado into the bottom of the muffin tin.
Season with salt and pepper.
Bake for about 15-18 minutes, until the whites are set. (The yolk won’t be runny, sorry.)
While avocados are in the oven, heat a small skillet over medium heat. Remove the chorizo from its casing and break it apart. Sizzle in the pan until fat has rendered and the meat is crispy. Remove from skillet and drain on a paper towel.
Remove avocados from oven and allow to cool slightly. Transfer to a plate and sprinkle with chorizo and queso fresco. Serve with hot sauce if desired.
These baked eggs in avocados can be served immediately or at room temperature.
Try these easy brunch recipes:
Ingredients
- 2 avocados cut in half and pits removed
- 4 eggs medium or large
- 1 link fresh chorizo
- 1/4 cup queso fresco or cotija
- kosher salt and cracked black pepper to taste
Instructions
- Preheat oven to 425 degrees
- Slice avocados in half, remove pits.
- Scoop out some of the avocado around where the pit was to make room for the egg and set aside.
- Place the avocado halves in a muffin tin to keep them level while baking. You could also make rings of foil and set them inside.
- Crack eggs into a bowl. Carefully separate each yolk and place into the hole in the avocado. Then gently add more egg white until the avocado is full. (If you try to crack the egg into the avocado directly, the egg white will go flying over the side, trust me.) Season with salt and pepper.
- Bake 15-18 minutes until whites are set. (The yolk will not be runny, sorry.)
- While avocados are baking, heat a small skillet over medium heat. Remove the chorizo from its casing and break it apart. Sizzle in the pan until fat has rendered and the meat is crispy. Remove from skillet and drain on a paper towel.
- Remove avocados from oven and allow to cool slightly. Transfer to a plate and sprinkle with chorizo and queso fresco. Serve immediately or at room temperature, with hot sauce if desired.
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