Name: Baked Egg Avocado Boats
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 large ripe avocados; 4 large eggs; Salt and pepper; Toppings (optional) Crumbled bacon, shredded cheese, chives, red pepper flakes

Okay, let’s talk about breakfast.

You know that moment when you stand in front of the fridge half asleep, and all you want is something creamy, filling, and guilt-free?

Girl, I’ve been there.

Well, that’s why these Baked Egg Avocado Boats are my addiction—they’re like a hug for your taste buds with a high five toward health goals.

Think of them as your low-carb, keto-friendly, gluten-free, sugar-free breakfast superhero.

And trust me, once you try them, you’ll wonder how you ever survived mornings without ’em.

Halved avocados with baked eggs in the center, topped with pepper. One egg yolk is runny. Text reads: "Healthy Breakfast with Egg Avocado Boats."

Table of Contents

What You’ll Need

Let’s raid your kitchen, shall we? Here’s your shopping list (spoiler: it’s short and sweet):

2 large ripe avocados: Pro tip: Squeeze ’em gently—if they yield a little, they’re perfect. Avoid the rock-hard ones unless you’re planning a future guac emergency.
4 large eggs: Because eggs + avocado = match made in breakfast heaven.
Salt and pepper: Basic? Yes. Essential? Absolutely.
Toppings (optional but fun): Crumbled bacon, shredded cheese, chives, red pepper flakes… honestly, go wild here.

Fun fact: I’ve made these with everything from leftover feta to smoked salmon, and I’m pretty sure there’s no wrong way to top these babies.

Why You’ll Love This Recipe

Let me count the ways…

Low-Carb & Keto Magic: With just 4g net carbs per serving, this is exactly what your dietitian ordered.
High-Fat & Nutritious: Avocados are basically nature’s butter, and I’m here for it.
Gluten-Free & Sugar-Free: No weird ingredients—just whole, real food. My kinda recipe.
Ready in 30 Minutes: Because mornings are chaotic enough without complicated recipes.
Kid-Approved: My niece calls these “avocado cupcakes,” and I’m not mad about it.

I’ve eaten these for lunch, dinner, and even as a post-workout snack. No regrets.

Baked avocados with sunny-side-up eggs, sprinkled with black pepper, on a wooden board. Garnished with fresh parsley leaves. Appealing and nutritious.

How to Make Baked Egg Avocado Boats

Ready to play chef? Let’s do this step-by-step:

Preheat Oven: Crank that bad boy to 425°F (220°C). Pro tip: Line your baking dish with parchment paper—it saves cleanup time, and we all need that.
Prep Avocados: Slice ’em in half, pop out the pits, and scoop out a spoonful of flesh to make room for the eggs. Save that extra avocado for guac or smear it on toast later. You’re welcome.
Add Eggs: Crack one egg into each avocado half. Hot tip: If the cavity’s too small, pour out a tiny bit of egg white. Nobody wants egg overflow disasters.
Season & Top: Sprinkle with salt, pepper, and whatever toppings make your heart sing. Personally, I’m team bacon + cheese, but you do you.
Bake: Pop ’em in the oven for 15–20 minutes. Want runny yolks? Check at 15. Prefer firm? Go for 20. No judgment here.
Garnish & Serve: Finish with fresh herbs or a sprinkle of chili flakes. Eat immediately—avocado waits for no one.

Storage Tips & Meal Prep Ideas

Life hack alert:

Leftovers: Store cooled avocado boats in an airtight container for up to 1 day. Reheat gently—microwave works, but the oven keeps ’em crispy.
Meal Prep: Prep the avocado halves and crack the eggs the night before. Morning-you will thank night-you.

Bonus idea: Double the recipe and freeze extras (without toppings) for lazy mornings. I’ve done this, and it’s a lifesaver.

Baked avocados with sunny-side-up eggs and crispy bacon bits on top, presented on a baking tray. The scene conveys a fresh, appetizing meal.

Nutritional Information

Let’s get real:
Per serving (2 avocado halves):

Calories: ~300 (perfect for a filling breakfast!)
Fat: 25g (all the good, creamy, heart-healthy kind)
Protein: 13g (keeps you full till lunch)
Net Carbs: 4g (keto warriors, rejoice!)
Fiber: 7g (because happy gut = happy life)

My take: This is the kind of low-carb meal that fuels your body and your soul.

FAQ

Q: Can I make these vegan?
A: I feel you—swap eggs for a tofu scramble! Crumble firm tofu, season with turmeric (for color), and bake. Not quite the same, but still delish.

Q: Why did my avocado turn brown?
A: Been there! Avocados oxidize fast. Squeeze a little lemon juice on ’em before baking, or eat fresh. Trust me, they’re still safe to eat—just not as pretty.

Q: Can I use mini avocados?
A: Totally! Adjust baking time to 10–15 minutes and use quail eggs if you’re feeling fancy.

Two avocado halves with baked eggs in the center, garnished with black pepper and fresh herbs, sit on a ceramic plate, creating a fresh, appetizing look.

Tips & Variations

Let’s get creative, shall we?

Keto Upgrade: Drizzle with avocado oil or add a dollop of sour cream. Fat bomb approved!
Dairy-Free: Ditch the cheese and sprinkle in nutritional yeast to give it that cheesy vibe. It’s my go-to hack.
Spicy Twist: Add jalapeños or hot sauce.
Pairings: Serve with Stuffed Bell Peppers with Quinoa or a Granola-Infused Smoothie Bowl. Breakfast of champions!

Egg avocado boats with runny yolks are topped with pepper on a wooden board. Text reads "Delicious & Nutritious Egg Avocado Boats."

Outro: Let’s Make Mornings Awesome

Alright, friend—there you have it. Baked Egg Avocado Boats are your ticket to a breakfast that’s easy, nutritious, and totally Insta-worthy.

Whether you’re keto-curious, gluten-free, or just want to start your day with something wholesome, this recipe’s got your back.

From my kitchen to yours: Whip these up, snap a pic (tag me, obviously), and let me know how you customized them.

And if you’re craving more low-carb inspo your not gonna wanna miss my Keto Chocolate Cake recipe.

Now go conquer your morning—one avocado boat at a time.

Yield: 2 Servings

Baked Egg Avocado Boats

Discover a delicious and nutritious recipe for baked egg avocado boats.

Perfect for breakfast or brunch, these boats feature creamy avocados filled with eggs and baked to perfection.

Enjoy a low-carb, high-protein meal that’s easy to prepare and bursting with flavor.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 large ripe avocados
4 large eggs
Salt and pepper
Toppings (optional) Crumbled bacon, shredded cheese, chives, red pepper flakes

Instructions

Preheat Oven

Crank that bad boy to 425°F (220°C). Pro tip: Line your baking dish with parchment paper—it saves cleanup time, and we all need that.

Prep Avocados

Slice ’em in half, pop out the pits, and scoop out a spoonful of flesh to make room for the eggs. Save that extra avocado for guac or smear it on toast later. You’re welcome.

Add Eggs

Crack one egg into each avocado half. Hot tip: If the cavity’s too small, pour out a tiny bit of egg white. Nobody wants egg overflow disasters.

Season & Top

Sprinkle with salt, pepper, and whatever toppings make your heart sing. Personally, I’m team bacon + cheese, but you do you.

Bake

Pop ’em in the oven for 15–20 minutes. Want runny yolks? Check at 15. Prefer firm? Go for 20. No judgment here.

Garnish & Serve

Finish with fresh herbs or a sprinkle of chili flakes. Eat immediately—avocado waits for no one.

Enjoy your delicious baked egg avocado boats!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 303Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 201mgSodium: 343mgCarbohydrates: 10gNet Carbohydrates: 4gFiber: 7gSugar: 1gProtein: 13g

This data was provided and calculated by Nutritionix

Quick and Easy Low-Carb Baked Egg Avocado Boats