Scrambled Eggs and Avocado is another perfect breakfast idea to add to your recipe collection! Soft, creamy scrambled eggs are stuffed into buttery avocado halves and topped with gooey melted cheese for the ultimate comfort breakfast that’s quick, wholesome, and low-carb.
Not your typical eggs recipe, this avocado and scrambled eggs combination gives you everything you love about a cozy morning meal — fluffy, cheesy eggs, creamy avocado, and a hint of indulgence in every bite. Serve your avocado scrambled eggs with juicy cherry tomatoes and crispy bacon pieces, or pile them onto warm, crusty Artisan bread for the most satisfying start to your day.
- What Makes This Recipe Work
- What Goes Into Scrambled Eggs and Avocado
- How To Make Scrambled Eggs and Avocado
- Tips For Making Scrambled Eggs and Avocados
- Recipe FAQ’s
- Scrambled Eggs in Avocado Recipe
What Makes This Recipe Work
There’s something irresistible about Scrambled Eggs and Avocado — the creamy texture of ripe avocado paired with soft, cheesy scrambled eggs feels like pure breakfast luxury. It’s the kind of dish that looks fancy but comes together in minutes, making it a go-to for busy mornings or lazy weekends alike.
This avocado scrambled eggs recipe is not just delicious, it’s also nourishing and endlessly versatile. Whether you enjoy your avocado and scrambled eggs with crispy bacon, fresh herbs, or a sprinkle of chili flakes, it’s a satisfying, low-carb breakfast that never disappoints.
What Goes Into Scrambled Eggs and Avocado
You’ll only need a handful of simple, fresh ingredients to make this Scrambled Eggs and Avocado recipe shine. Each element adds something special — creamy texture, savory flavor, and that irresistible cheesy richness that makes every bite comforting and satisfying.
- Avocado: Choose a ripe but firm avocado so it holds the scrambled eggs without falling apart. Its buttery texture perfectly complements the fluffy eggs.
- Eggs: The heart of this avocado and scrambled eggs recipe. Use fresh eggs for the softest, creamiest texture when scrambled with butter and milk.
- Mozzarella Cheese: Adds that gooey, melty factor! Shredded mozzarella gives each bite a mild, cheesy pull that ties everything together.
- Bacon: Crispy, salty, and smoky — bacon balances the creaminess of the avocado and eggs while adding a satisfying crunch.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Scrambled Eggs and Avocado
- Fry the Bacon: Cook the bacon pieces in a nonstick pan over medium heat until golden and crisp. Transfer to a paper towel–lined plate to drain while you prepare the avocados.
- Prepare the Avocados: Halve and pit the avocados, then gently remove the skins. Scoop out some of the flesh to create a small “boat,” leaving about a 1 cm thick edge around each half.
- Season the Avocado Boats: Sprinkle the avocado with a little salt and cracked pepper, then set them aside. This gives the avocado a light, savory flavor base.
- Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, and the remaining salt and pepper until smooth and well combined.
- Melt the Butter: Add butter to the same nonstick pan and let it melt over low-medium heat, swirling gently to coat the surface evenly.
- Cook the Scrambled Eggs: Pour the mixture into pan and let it sit for about 5 seconds before stirring. Use a spatula to fold the eggs gently until almost set.
- Add the Cheese: Once the eggs are custard-like and just cooked, remove from the heat and fold in the shredded mozzarella until melted and gooey.
- Assemble and Serve: Spoon the eggs into the avocado boats, top with crispy bacon and fresh herbs, and serve with cherry tomato quarters on the side.
For a cozy brunch plate, pair your Scrambled Eggs and Avocado with warm Bacon Cheddar Biscuits so the melty, cheesy crumbs can soak up any extra eggy goodness. Add a bright side of Simple Lemon Garlic Asparagus for a fresh crunch that balances the creamy avocado and soft scrambled eggs.
If you want something spoonable on the side, a bowl of Creamy Roasted Tomato Basil Soup is perfect. The tangy tomato and sweet basil flavors cut through the richness of this avocado scrambled eggs recipe and make the whole meal feel restaurant special.
Tips For Making Scrambled Eggs and Avocados
- Use ripe but firm avocados — they should give slightly to pressure but still hold their shape. Too soft, and they’ll collapse under the eggs.
- Cook the eggs low and slow for the softest, creamiest texture that’s never rubbery.
- Add cheese off the heat so it melts evenly without overcooking the eggs.
- Don’t skip the seasoning — salt and cracked pepper bring out the best in every layer.
Mozzarella gives that perfect melty pull, but cheddar, provolone, or even feta add their own delicious twist to this avocado scrambled eggs recipe.
Yes! Using only egg whites will make the dish lighter in calories, though you’ll lose some of the rich, creamy flavor from the yolks.
Fresh parsley, chives, or basil add a burst of color and flavor that perfectly complements the creamy avocado and fluffy eggs.
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IngredientsUSMetric1x2x3x
- ▢ 1 large avocado
- ▢ 1/2 teaspoon salt
- ▢ 1/2 teaspoon black pepper 4 grinds of cracked pepper
- ▢ 1 tablespoon butter
- ▢ 2 large eggs
- ▢ 2 tablespoons milk
- ▢ 1.05 ounces mozzarella cheese shredded
- ▢ 1.05 ounces bacon finely diced
- ▢ 1 cup cherry tomatoes quartered to serve, optional
- ▢ 1 teaspoon fresh herbs parsley, chives, or basil for topping
Instructions
- Fry the bacon pieces in a nonstick pan until golden and crisp; transfer to a paper towel lined plate.
Avocado Halves
- While bacon is frying, prepare avocados: halve, pit and gently remove the skin.
- Scoop out some of the avocado flesh, leaving a 1cm thick edge around to create a ‘boat.’ Season with 1/4 teaspoon salt and 2 grinds fresh cracked pepper, set aside.
Scrambled Eggs
- Lightly whisk the eggs with the milk and remaining salt and pepper.
- Melt the butter over low-medium heat in the same nonstick pan.
- Add the eggs and let them sit for about 5 seconds. Using a rubber spatula or wooden spoon, stir the eggs using long gentle strokes, pushing them into a pile. Continue folding the eggs into piles around the pan for about 1 minute until no longer wet/runny.
- Once set to an almost custard-like consistency, remove from heat and quickly fold the cheese through for an additional 10 seconds until cheese melts (the eggs will continue to cook from the residual heat of the pan).
- To serve, spoon immediately into the prepared avocado boats and top with the crispy bacon and herbs. Season with a little extra salt/pepper if desired. Serve with tomatoes.
Notes
- Stir your eggs in butter for a more creamy flavour and texture
- Use a low to medium heat to avoid overcooking
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Scrambled Eggs in Avocado
Ingredients
- 1 large avocado
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper 4 grinds of cracked pepper
- 1 tablespoon butter
- 2 large eggs
- 2 tablespoons milk
- 1.05 ounces mozzarella cheese shredded
- 1.05 ounces bacon finely diced
- 1 cup cherry tomatoes quartered to serve, optional
- 1 teaspoon fresh herbs parsley, chives, or basil for topping
Instructions
- Fry the bacon pieces in a nonstick pan until golden and crisp; transfer to a paper towel lined plate.
Avocado Halves
- While bacon is frying, prepare avocados: halve, pit and gently remove the skin.
- Scoop out some of the avocado flesh, leaving a 1cm thick edge around to create a ‘boat.’ Season with 1/4 teaspoon salt and 2 grinds fresh cracked pepper, set aside.
Scrambled Eggs
- Lightly whisk the eggs with the milk and remaining salt and pepper.
- Melt the butter over low-medium heat in the same nonstick pan.
- Add the eggs and let them sit for about 5 seconds. Using a rubber spatula or wooden spoon, stir the eggs using long gentle strokes, pushing them into a pile. Continue folding the eggs into piles around the pan for about 1 minute until no longer wet/runny.
- Once set to an almost custard-like consistency, remove from heat and quickly fold the cheese through for an additional 10 seconds until cheese melts (the eggs will continue to cook from the residual heat of the pan).
- To serve, spoon immediately into the prepared avocado boats and top with the crispy bacon and herbs. Season with a little extra salt/pepper if desired. Serve with tomatoes.
Notes
- Stir your eggs in butter for a more creamy flavour and texture
- Use a low to medium heat to avoid overcooking
Nutrition
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