Quick Baked Eggs with Avocado and Tomato
Quick Baked Eggs with Avocado and Tomato
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6 (2 eggs per person)

When you have a lot of people to cook for, and not a lot of stove space, you can fry up lots of eggs at a time on a well-oiled baking sheet.  Drizzle a good amount of olive oil on a rimmed baking sheet, crack a dozen eggs or so onto it, season them up with salt and pepper, or any other spice you like, pop them in the oven, and in minutes, using one pan, you can have eggs for everyone!

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    • 12 eggs 
    • 3 tablespoons extra virgin olive oil 
    • 1 teaspoon kosher salt 
    • 1/2 teaspoon Aleppo pepper or crushed chilies
    • 1 avocado, sliced 
    • 1 pint cherry tomatoes, cut in half 
    • 1/2 cup cream cheese or sour cream 
    • 1 bunch green onions, chopped
    • 12 slices whole wheat bread, toasted 


Preheat oven to 400°F.

Place the olive oil into a 12x17-inch nonstick rimmed baking sheet. Crack eggs onto baking sheet so they spread out evenly. Sprinkle the salt and crushed pepper all over the eggs. Cover the eggs evenly with the avocado slices and cherry tomatoes. Dollop the cream cheese into 10-12 evenly spaced piles over the top of the avocado and tomatoes.

Bake on the top rack of the oven for 8-12 minutes, depending on how runny you like the yolks. Meanwhile, spread out bread slices on a separate baking sheet and bake on the middle rack until golden brown. 

To serve: Top the eggs with chopped green onions and a bit of Sriracha. Serve the toasted wheat bread on the side for people to build their own breakfast sandwiches.

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