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Baked Stuffed Avocados

Baked Stuffed Avocados

By Bennie Kendrick

This unique stuffed avocado recipe by Bennie Kendrick is a simple and healthy keto-friendly meal, that’s bursting with wood-fired flavor.

Prep Time

10 Minutes

Cook Time

15 Minutes




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Units of Measurement:
4 avocados, halved and pit removed
8 eggs
2 Cup shredded cheddar cheese
1/4 Cup cherry tomatoes, halved
4 Slices Bacon, cooked & chopped
To Taste salt and pepper
1 scallion, thinly sliced


  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    After removing the pit from the avocado, scoop out a little of the flesh to make enough room to fit 1 egg per half.

    • 4  avocados, halved and pit removed

  • 3

    Fill the bottom of a cast-iron pan with kosher salt and nestle the avocado halves into the salt, cut side up. The salt helps to keep them in place while cooking, like ice with oysters.

  • 4

    Crack one egg into each half, top with shredded cheddar cheese, cherry tomatoes and bacon. Season with salt and pepper to taste.

    • 8  eggs

    • 2 Cup shredded cheddar cheese

    • 1/4 Cup cherry tomatoes, halved

    • 4 Slices Bacon, cooked & chopped

    • To Taste salt and pepper

  • 5

    Place the cast-iron pan directly on the grill grate and bake the avocados for 12 to 15 minutes until the cheese is melted and the egg is just set.

    450 ˚F / 232 ˚C

  • 6

    Remove from the grill and let rest 5 to 10 minutes. Top with sliced scallions and enjoy!

    • 1  scallion, thinly sliced

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