Baked eggs in avocado with chorizo and queso fresco are a Mexican-style breakfast recipe that you can make easily at home. Gluten-free, keto, and paleo-friendly! They are great for breakfast for two or brunch for a crowd.
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The inspiration for these baked eggs in avocado came from our stay in Baja, spending sunny mornings savoring them as we listened to the sound of the ocean. So I decided to bring that feeling home with me and try to recreate them in my kitchen.
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, they will have to do.
Baked eggs in avocado are so easy to make. They're great if you're looking for a quick weekend breakfast, an easy brunch recipe, or my favorite – breakfast for dinner!
- Eggs: Large or medium eggs work best. Don't get those extra-large suckers or they won't fit inside the avocado.
- Avocados: Choose avocados that give gently when pressed on. Sometimes ripe avocados also have a darker color, but your best bet is to go by feel. You can also pop out that tiny stem on the top of the avocado to check the color underneath. If it's still green, you're good to go. If it has turned a dark brown color, the avocado is probably past its prime.
- Chorizo: You'll need fresh chorizo for this, not dried. Look for it in the butcher case.
- Queso fresco: This is a white cheese made from cow's milk that is soft and crumbly, and has a mild flavor. The name literally means "fresh cheese" so use it quickly once purchased.
- Salt and pepper
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. (See tip below.)
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.
Tips and Substitutions
- It really is essential to crack the eggs into a separate bowl and add the yolks to the avocados first. 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.
- If you don't have a muffin tin, you can use aluminum foil to make a small ring to serve as a platform for the avocados to rest on while baking.
- These 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.
- If you can't find chorizo, try crumbled Italian sausage or bacon.
- You can substitute feta or fresh mozzarella for queso fresco.
- Make it a full-on Mexican breakfast and serve Mexican Black Beans on the side with Tomatillo Salsa Verde.
Breakfast and brunch recipes are some of my favorites to cook. Take a look at these.
- Chilaquiles Verdes are just about the most classic Mexican breakfast food ever, and one of my most favorite meals of all time!
- Piperade is another great recipe with baked eggs and chorizo.
- Crispy Potatoes always go with brunch!
Baked Eggs in Avocado
- 2 avocados cut in half and pits removed
- 4 eggs medium or large
- 1 link fresh chorizo
- ¼ cup queso fresco or cotija
- kosher salt and cracked black pepper to taste
- Preheat oven to 425 degrees. Slice avocados in half and 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.
- You can easily customize this to ingredients you have - bacon and cheddar, sausage and goat cheese, fresh herbs, etc.
- You really cannot crack the egg directly into the avocado! It will go flying over the side. Trust me on the step of separating the eggs first.
- I use my Wilton non-stick muffin tin for this recipe. It works very well for keeping the avocados in place while baking, and the non-stick surface means easy clean up. You could also make a ring or a pedestal out of aluminum foil.