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Photo of baked Breakfast Stuffed Avocados in a white baking dish
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5 from 1 vote

Breakfast Stuffed Avocados

Breakfast Stuffed Avocados are filled with scrambled eggs, hash brown potatoes, crispy bacon, and topped with sharp cheddar cheese. They make a healthy, filling brunch option.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast/Brunch
Cuisine: American
Servings: 6
Calories: 432kcal
Author: Bernadette


  • 3 ripe but not mushy avocados
  • 6 eggs
  • 6 slices bacon, cooked and crumbled
  • 1 medium-size russet potato, peeled and shredded (or one cup frozen hash browns)
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 tablespoon canola oil


  • Preheat the oven to 350 F. 
  • Heat 1 tablespoon of the  oil in a small frying pan over medium heat. Add the potatoes in a thin layer, season with salt and pepper. Cook until crispy on the bottom, drizzle in the other tablespoon of oil and turn the potatoes, season again with salt and pepper. Cook until crispy and browned. Remove to a plate lined with a paper towel to drain. 
  • Cook and scramble the eggs over medium-low heat until just barely set and a little runny. 
  • Cut the avocados in half length-wise and remove the pits. Using a spoon, scoop out a well in the center of each avocado. Place the avocado halves in a baking dish and fill with equal amounts of scrambled egg. 
  • Equally divide the cooked hash browns on top of the scrambled eggs, then top with crumbled bacon. Sprinkle all over with the cheese. 
  • Bake in the preheated oven for 5-10 minutes or until the cheese is melted and the eggs are fully cooked. Serve hot. 


Nutritional facts will vary due to differences in filling amount and the size of the avocados. 


Calories: 432kcal | Carbohydrates: 9g | Protein: 15g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 197mg | Sodium: 429mg | Potassium: 610mg | Fiber: 6g | Vitamin A: 575IU | Vitamin C: 10.1mg | Calcium: 172mg | Iron: 1.5mg