Mexican-Style Avocado Baked Egg Cup


Mexican-Style Avocado Baked Egg Cup

Fill your next avocado with a pan-fried egg and top with creamy queso fresco cheese and flavorful salsa for the perfect breakfast! It is satisfying, filling and so easy! Pair with a cup of fresh fruit to start your morning off right!


  • 2 ea. large eggs
  • 1 ea. Avocados From Mexico, halved
  • 4 T. salsa
  • 1-1/2 T. queso fresco, crumbled
  • 1 T. lime juice
  • Salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Scoop out some flesh from each avocado half, leaving around 1/2 inch of flesh still in the shell. Chop up the scooped out flesh and toss it in bowl with lime juice, and set aside.
  3. Place the avocado halves on a parchment sheet pan lined with foil.
  4. Crack one egg into a small bowl, and only pour what fits into one avocado half, including the yolk. Crumple and bend extra foil underneath the avocado half as needed to keep it level so the egg doesn't fall out. Repeat with second egg. Add salt and pepper to taste.
  5. Bake eggs until whites are set and yolk is to your desired doneness, approximately 15 and 20 minutes.
  6. To serve, place the baked avocado eggs on a plate, then top with salsa, chopped avocado and cheese.


Nutrition Facts
Mexican-Style Avocado Baked Egg Cup
Amount Per Serving 1
Calories 520 Calories from Fat 0
% Daily Value*
Total Fat 42g 54%
Saturated Fat 9g 45%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 380mg 127%
Sodium 700mg 30%
Total Carbohydrates 24g 9%
Dietary Fiber 15g 52%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 20g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 15%
Iron 0mg 20%
Potassium 1330mg 54%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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