Bacon-and-Egg Stuffed Avocado

These tempting bacon-and-egg stuffed avocados with Tex-Mex flavors are perfect for a weekend brunch.


  • 4 slices Artisan Crafted Series Jalapeno Bacon, cooked crisp and chopped
  • 2 firm but ripe avocados, halved and pitted
  • 4 eggs
  • 1/4 tsp each salt and pepper
  • 1/2 cup shredded Tex-Mex cheese
  • 1 green onion, thinly sliced


    1. Preheat oven to 425°F. Using spoon, scoop out about 1 tbsp of the avocado pulp from center to create space for stuffing (reserve pulp for another use).
    2. Place avocado halves on parchment paper–lined baking sheet and crack egg into center of each half. Season with salt and pepper. Sprinkle cheese and bacon evenly over top.
    3. Bake for 12 to 15 minutes or until egg whites are set and yolks are still runny or cooked to as desired. Sprinkle with green onion.


    • Serve with Texas toast or warmed tortillas.
    • Serve with your favorite jarred or fresh salsa if desired.
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