Keto Avocado Egg Boats

Avocado egg boats are a modern American low-carb favorite, turning ripe halves into natural baking cups. Creamy avocado cradles softly set eggs with melted cheese and crisp bacon for a hearty keto breakfast.

Serves 2 · 8 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 26g protein
• 14g carbs
• 42g fat
• 3.3g fiber

Every recipe here is free to read.

Ingredients

• 2 large ripe avocados
• 4 large eggs
• 1/3 cup shredded cheddar or pepper jack
• 4 slices, crumbled cooked bacon
• 6, halved cherry tomatoes
• 2 tbsp, sliced fresh chives or green onion
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• to taste, optional hot sauce
• as needed olive oil spray

Instructions

1. 1Preheat the oven to 400°F. Line a small sheet pan with parchment for easy cleanup.
2. 2Halve the avocados lengthwise and carefully remove the pits. If needed, scoop a slightly wider well so each half can hold an egg without spilling.
3. 3Lightly spray or brush the cut avocado flesh. Season the wells with salt, black pepper, and smoked paprika.
4. 4Nestle the avocado halves snugly on the sheet pan, using a thin foil ring under any wobbly half so they sit level.
5. 5Crack one egg into each avocado well. If a white threatens to overflow, let a little spill onto the parchment—it will still cook.
6. 6Sprinkle shredded cheese and crumbled bacon over and the eggs. Tuck cherry tomato halves beside the avocados on the pan.
7. 7Bake 14 to 18 minutes, until the egg whites are set and opaque and the yolks are still soft and jammy, or longer if you prefer firmer yolks.
8. 8Remove from the oven carefully—the avocados will be hot. Rest 1 minute so the cheese settles.
9. 9Garnish with chives and a few dashes of hot sauce. Serve two halves per person straight from the pan for true one-pan keto breakfast.
10. 10Eat with a spoon, scooping avocado, egg, and toppings together in each bite while everything is warm and creamy.