Mexican Baked Avocado Eggs

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These Mexican Baked Avocado Eggs are a fun variation on the popular avocado baked eggs! They’re just like the classic recipe with an egg baked right inside of the avocado shell. But then they’re topped off with a fresh salsa using the leftover avocado! They’re naturally gluten free and can be paleo and dairy free by leaving out the cheese. I use feta cheese here because it’s a great flavor pairing and widely available. But if you have access to some crumbly Mexica Cotija cheese, definitely go with that!

Mexican Baked Avocado Eggs | Get Inspired Everyday!

I finally took the plunge and tried Avocado Baked Eggs. I mean, you see them everywhere so they must be good right? Well… they most definitely are. And they will speak to you of lazy Sunday brunches with too many cups of coffee followed by a walk in the park, (or is this just me?)!

And… because I can never leave well enough alone, Avocado Baked Eggs became Mexican Baked Avocado Eggs with a fresh tomato salsa, and crumbled feta cheese. It all started with the leftover avocado that you get from scooping out a space for the egg.

For some reason, it seemed weird to put in on top of the baked egg when it came out. So I turned it into a salsa, and I’m so glad I did. The freshness of the salsa is the perfect contrast to the richness of a baked avocado egg.

We also have a serious thing for cheese in this house, so of course some feta just snuck it’s way in there. But if you have access to some crumbly Cotija, that would be more authentic and very tasty.

Now let’s make these Mexican Baked Avocado Eggs step by step!

Mexican Baked Avocado Eggs | Get Inspired Everyday!
Mexican Baked Avocado Eggs | Get Inspired Everyday!

For the avocados, use a paring knife to cut them in half and remove the pit. Use a spoon to scoop out some of the avocado, leaving a layer about 1/2″ thick. Set the extra avocado aside to add to your salsa.

I used small eggs for this dish and they fit perfectly. But… if you have large eggs, Mike from The Iron You has a great tip. He suggests cracking the egg into a separate container and pouring what will fit into the avocado, leaving behind any of the extra white.

Mexican Baked Avocado Eggs | Get Inspired Everyday!
Mexican Baked Avocado Eggs | Get Inspired Everyday!

For the salsa, cut the cherry tomatoes into quarters and place them in a bowl. To easily mince the white part of a green onion, make 2 cuts lengthwise quartering the white end. Then cut across the slits into a mince, and reserve the green top for another use.

Mexican Baked Avocado Eggs | Get Inspired Everyday!
Mexican Baked Avocado Eggs | Get Inspired Everyday!

Coarsely chop the cilantro and mix together all the salsa ingredients except the sea salt, it’s best to add the salt right before serving so the salsa doesn’t get watered down!

Mexican Baked Avocado Eggs | Get Inspired Everyday!

When the eggs come out of the oven, top them with lots of fresh salsa and crumbled feta cheese.

Mexican Baked Avocado Eggs | Get Inspired Everyday!

Dig in and enjoy some breakfast decadence! I really hope you enjoy these Mexican Baked Avocado Eggs. And if you do get a chance to make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for more breakfast recipes, head on over to the recipe index.

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Mexican Baked Avocado Eggs | Get Inspired Everyday!

Mexican Baked Avocado Eggs


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4.7 from 3 reviews

Description

These Mexican Baked Avocado Eggs are a fun variation on the popular avocado baked eggs! They’re just like the classic recipe with an egg baked right inside of the avocado shell. But then they’re topped off with a fresh salsa using the leftover avocado! They’re naturally gluten free and can be paleo and dairy free by leaving out the cheese. I use feta cheese here because it’s a great flavor pairing and widely available. But if you have access to some crumbly Mexica Cotija cheese, definitely go with that!


Ingredients

Units Scale

1 avocado, halved and pitted

2 small eggs

Salsa:

4 ounces cherry tomatoes, quartered, measuring 1 cup

1 Tablespoon cilantro, coarsely chopped

1 green onion, white part only

1 Teaspoon fresh lime juice

Leftover avocado from the egg part of the recipe, coarsely chopped

sea salt to taste, 1/2 – 1 Teaspoon

2 Tablespoon crumbled feta cheese


Instructions

Preheat the oven to 425ºF.

Scoop out some of each avocado half to make a dish for the egg, leaving about 1/2″ next to the skin. Reserve the extra avocado for your salsa.

Place each avocado in a ramekin.

Crack one egg at a time into a separate bowl and pour only what will fit into the avocado, discarding any amount of the white that might be leftover. I used small eggs and there wasn’t any extra.

Carefully place the avocado eggs in the oven, taking care not to tip them over. You can also use small pieces of foil, crumpled up to make supports if you’re doing a big batch of eggs.

While the eggs are baking, assemble the salsa.

For the green onion, trim off the roots at the bottom, and then make 2 cuts lengthwise quartering the white part. Then cut crosswise finely to make minced onion.

Mix together the tomatoes, cilantro, green onion, lime juice, and the leftover avocado chunks. Mix sea salt in to taste right before serving, (it waters down the salsa if it sits too long).

The eggs will take about 20 minutes to bake, but start checking them early, and take them out at your desired doneness.

Serve the baked avocado eggs immediately topped with salsa and the feta cheese.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Mexican

16 thoughts on “Mexican Baked Avocado Eggs”

  1. Mexico do not have feta cheese, and a proper Mexican salsa has chili and no avocado, so maybe you should call it something else.

    Reply
    • This recipe is only Mexican inspired, and you’re right they definitely don’t have feta cheese, but it’s a great sub for traditional Mexican cheeses for those of us who live in small towns! 🙂

      Reply
  2. Can you please convert the baked eggs part to an air fryer for me. No oven in the summer or for anytime because of cost of power. Thanks.






    Reply
    • I don’t have an air fryer so I don’t know how to convert the cooking time, maybe the manual could help you with converting oven cooking times to the airfryer?

      Reply
  3. GREAT IDEA; will try it soon. One good part is the use of cherry tomatoes and green onions. This will allow you to make a perfect quantity , instead of the batch that you would otherwise have left over if you used regular sized-tomatoes & onions, which is OK but might overstay in the fridge if you don’t enjoy chips and dips with friends, etc. I would add juice of 1/2 lime to the salsa.






    Reply
    • I agree, any kind of salsa really is best eaten right away anyways! I add just a touch of lime juice to the salsa, but feel free to go crazy and create your own variation!

      Reply
    • Some varieties of avocados have edible skin, but I personally don’t eat the skin, I just scoop out the middle. I hope you enjoy it, and be sure to let me know how it goes, or if you have anymore questions!

      Reply
  4. LOL Kari, I see you capitulated fir to the baked avocado eggs things as well. It’s good, isn’t it?
    Surprisingly good actually imo.
    Loving your add-ons, gonna have to try them soon!

    Reply

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