Keto Avocado Baked Eggs
Creamy avocado halves cradling baked eggs, topped with crispy bacon and sharp cheddar. At just 2.5g net carbs per serving and ready in 30 minutes, this protein-packed breakfast keeps you full and firmly in ketosis all morning long.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These avocado baked eggs are the ultimate fuss-free keto breakfast: a buttery avocado half stands in for the bowl, an egg bakes right inside it, and crispy bacon and cheddar finish it off. Everything cooks on one tray in under 30 minutes.
Ingredients
- 2 large ripe avocados, halved and pitted
- 4 large eggs
- 2 slices bacon, cooked crisp and crumbled
- 1/4 cup shredded sharp cheddar cheese
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for brushing
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet or small baking dish with parchment paper.
- 2
Halve the avocados and remove the pits. Scoop out about a tablespoon of flesh from each half to widen the well enough to hold an egg. Brush the cut edges with olive oil and nestle the halves snugly in the dish so they sit level and don't tip.
- 3
Crack one egg into a small bowl, then carefully slide it into an avocado well. Repeat with the remaining eggs. If a well overflows, spoon out a little egg white first.
- 4
Sprinkle each egg with sea salt, black pepper, and smoked paprika. Scatter the crumbled bacon and shredded cheddar over the tops.
- 5
Bake for 15 to 20 minutes, until the whites are set and the yolks reach your preferred doneness. Check at 15 minutes for runnier yolks.
- 6
Garnish with fresh chives and serve immediately while warm.
Tips & notes
- Choose ripe but firm avocados that hold their shape; overly soft ones collapse during baking. A crumpled foil ring under each half keeps them upright.
- For runnier yolks, pull the dish at 14 to 15 minutes; for fully set yolks, bake closer to 20 minutes.
- Best enjoyed fresh, but leftovers keep covered in the fridge for up to 1 day. Reheat gently at 300°F to avoid rubbery eggs; avocado does brown slightly.
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Frequently asked questions
- How many carbs are in keto avocado baked eggs?
- Each serving (one filled avocado half) has 2.5g net carbs, 290 calories, 11g protein, and 25g fat. This recipe makes 4 servings.
- Can I make avocado baked eggs without bacon?
- Yes. Skip the bacon for a vegetarian version, or swap in cooked breakfast sausage crumbles or diced ham. Removing the bacon lowers the calories and fat slightly but keeps the net carbs the same.
- Why do my eggs overflow the avocado?
- The well is usually too small. Scoop out an extra tablespoon of avocado to widen it, and crack the egg into a bowl first so you can add just the yolk and a little white if the well is shallow.
