How many calories are in Baked Avocado with Egg and Tuna?
Baked Avocado with Egg and Tuna has about 347 calories per serving based on the current ingredient list and serving size on this page.
InternationalBreakfastGluten FreeLow CarbQuick Meals30 Minute MealsFat Loss Friendly
Baked Avocado with Egg and Tuna
Baked Avocado with Egg and Tuna is a Breakfast international recipe with 347 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
347 kcal
Total Time
15 min
Servings
1
Protein
24.4 g
About This Recipe
The story behind Baked Avocado with Egg and Tuna
Baked Avocado with Egg and Tuna is a breakfast recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around avocado, egg, and canned tuna in water.
Like most enduring breakfast recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 347 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 15 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Baked Avocado with Egg and Tuna worth coming back to.
Ingredients
- Avocado1/2 count (120 g)
- Egg1 count (55 g)
- Canned Tuna in Water1/2 can (60 g)
Instructions
- 1
Step 1
Preheat the over or air fryer to 320 °F (160 °C)
- 2
Step 2
In the meantime, remove the avocado stone and crack the egg in that space. Add salt and pepper to taste.
- 3
Step 3
Add the previously drained tuna.
- 4
Step 4
Take to the over for 10-15 minutes or until the egg is cooked.
- 5
Step 5
Remove from the oven and serve.
Nutrition Snapshot
Macros and micros at a glance
38/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
347
Protein
24.4g
Carbs
10.4g
Fat
30.1g
Fiber
0g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
EggFishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Baked Avocado with Egg and Tuna can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
Frequently Asked Questions
Common questions about Baked Avocado with Egg and Tuna
How long does Baked Avocado with Egg and Tuna take to make?
Baked Avocado with Egg and Tuna takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Baked Avocado with Egg and Tuna?
Most ingredients in Baked Avocado with Egg and Tuna can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Baked Avocado with Egg and Tuna?
Baked Avocado with Egg and Tuna can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Baked Avocado with Egg and Tuna?
Yes, Baked Avocado with Egg and Tuna generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Baked Avocado with Egg and Tuna?
Reheat Baked Avocado with Egg and Tuna gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Baked Avocado with Egg and Tuna up or down?
Yes. Baked Avocado with Egg and Tuna is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Baked Avocado with Egg and Tuna?
A nonstick skillet or a small baking dish handles Baked Avocado with Egg and Tuna well, depending on whether it is cooked on the stovetop or in the oven.
How do I know when Baked Avocado with Egg and Tuna is cooked properly?
Baked Avocado with Egg and Tuna is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Baked Avocado with Egg and Tuna suitable for vegetarians?
No. Baked Avocado with Egg and Tuna is not vegetarian as written because it includes Canned Tuna in Water.
Is Baked Avocado with Egg and Tuna gluten-free?
Yes. Baked Avocado with Egg and Tuna is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Baked Avocado with Egg and Tuna?
Yes. This recipe includes Egg, Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Baked Avocado with Egg and Tuna ahead of time?
Baked Avocado with Egg and Tuna can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
How can I adjust Baked Avocado with Egg and Tuna for my calorie or macro goals?
To make Baked Avocado with Egg and Tuna higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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