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Mexican Eggs in Avocado

Mexican Eggs in Avocados

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 25 mins
  • Yield: 4 1x


  • 2 ripe avocados
  • 4 small eggs
  • 1 lime
  • 1 tbsp. Olive oil
  • 1 c. Pico de gallo
  • 1 c. chopped bacon
  • 1 c. Monterey Jack Cheese, shredded
  • 1 tbsp. Cilantro, chopped
  • sriracha


  1. Preheat oven to 410 Degrees.
  2. Cut the avocados in half and remove the pit. Place the avocados on a baking sheet, skin side down. Cut the lime in half and squeeze the juice of the lime on the avocados, brush the avocados with olive oil, and sprinkle with salt and pepper.
  3. Crack the eggs and place them whole in the hole of the avocado. If you are having difficulty keeping your avocados in place, use some aluminum foil to create a “boat” and sit the avocados inside. Place in the oven and bake for 15 minutes, longer if you don’t want runny eggs.
  4. Once complete, top off with pico, bacon, cheese, and cilantro. Serve with sriracha, if desired.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breakfast