Spicy Chorizo & Egg Stuffed Avocados with Crispy Queso Fresco
These loaded avocados combine trendy ingredients with breakfast comfort. Creamy avocado cups cradle spicy chorizo and perfectly cooked eggs, topped with crispy cheese for texture contrast. Perfect for weekend brunch or meal-prepped mornings!
Ingredients
- 2 large ripe avocados
- 4 oz fresh Mexican chorizo (casing removed)
- 4 large eggs
- 1/3 cup crumbled queso fresco
- 1 tbsp olive oil
- 1/4 cup chopped cilantro
- 1 lime (cut into wedges)
- 1/4 tsp smoked paprika
- Pinch of sea salt
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Halve avocados and remove pits. Scoop out 1 tbsp flesh to create deeper wells.
- Brown chorizo in skillet over medium heat, breaking into crumbles (5-6 minutes). Drain excess oil.
- Brush avocado cavities with olive oil, sprinkle with smoked paprika and salt.
- Divide chorizo among avocado halves, then crack an egg into each well.
- Top with queso fresco and bake 12-15 minutes until egg whites set (yolks remain runny).
- Broil 1-2 minutes for extra crispy cheese if desired.
- Garnish with cilantro and serve immediately with lime wedges.
Chef's Note
For extra crispy cheese, broil for the last 2 minutes. Use oven-safe ramekins if avocados won't sit flat.
Make-Ahead Tips
Chorizo can be cooked 2 days ahead. Store stuffed avocados raw in airtight container up to 12 hours before baking.
Substitutions
Turkey chorizo for lighter option • Cotija instead of queso fresco • Plant-based sausage for vegetarian version
Tags:
Breakfast & Brunch