Baked Eggs 2 Ways – Sweet Potato X Avocado

baked eggs in avocado or in the sweet potato…

Baked eggs in sweet potato with avocado on the side 😉

One of my favorites that I don’t make enough of! It’s easy, simple, healthy and most importantly: Delicious!! It’s also a great gluten-free or bread-free option and perfect for those seeking complex carbs. Colorful! Nutritious, delicious, high in protein and good fats! You can’t ignore this, so let’s get ready for these delicious baked treats!

Stuffed Baked Eggs in avocado and sweet potato


  • 1 ripe haas avocado
  • 1 baked or boiled sweet potato (tender)
  • 4 eggs


  • 1 oz shredded cheddar (or cheese or choice)
  • Bacon bits or chopped up bacon
  • Seasonings: salt, pepper, garlic powder, herbs de Provence, basically anything you enjoy.


1. Make sure the potato is already baked and tender, but not over baked since you will be “double baking it”. Time to cut it in half and scoop! Obviously just slice your avocado in half and scoop out the “egg space” with a large spoon.

2. Preheat oven to 350-375F, this is medium heat. It will cook slightly faster at 375F, so if you like your eggs super runny, go with 350F.

Tip: Use ripe, but not overripe avocado. Use sweet baked potatoes. You can use Yukon potatoes (or any white) but you can’t beat the low glycemic index provided with the ingestion of sweet potatoes. They are my (and many people’s) go to carbs and do a great job keeping you fuller longer!

3. Scoop out a “hole” so that your cracked egg can fit nicely in it as it baked. It’s OK if it overflows….Happens!

4. Add a pinch of shredded cheese on the bottom of the “holes” you made in your sweet potato and avocado halves. Gently Crack egg into the holes.

TIP: Crack eggs in a ramekin in case they decide to break. That will be a total bummer, so save yourself the grief. Then, just slide them into the potato or avocado hole. Sprinkle some more cheese on the borders if you like.

5. You can just lie the potato or avocado down on a baking sheet, but I learned that using a muffin pan can be quite helpful so that the sweet potato and avocado halves can “sit” in them while they bake without tipping. They may still want to tip, but less likely in a pan like this, so arrange them like so.

6. Place into oven and allow to bake 12-15 minutes minutes until they set. Spray the additional muffin tins with some EVOO (extra virgin olive oil) and add cherry tomatoes on the last 5 minutes of baking so they are just tender when you get them out.

7.  You are in charge of the level of “done-ness” here. How do you like it?

8. Sprinkle bacon bits over your baked eggs as a finishing touch! Or serve as is…either way, it will be a hit!

Enjoy it like this! It makes 2 or 4 servings depending on what else you’re serving them with or your level of hungry-ness! I mixed together the scooped out avocado and sweet potato and ate them as “sides” with the cherry tomatoes with the stuffed avocado and sweet potato!

Great idea, and winecoach also really enjoyed! I hope you do too!!

Xo, Ana

Count Colors, NOT Calories!
Color your Plate, Color your Life.

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