About This Recipe

Breakfast is often called the most important meal of the day, and for those following a keto lifestyle, it’s also one of the most enjoyable. Unlike traditional carb-heavy breakfasts filled with bread, cereal, or pastries, keto breakfasts focus on protein and healthy fats that keep you full and energized all morning long. These Keto Avocado & Egg Breakfast Cups are a perfect example of how delicious and satisfying a low-carb breakfast can be.

This recipe is as simple as it is brilliant. Fresh avocado halves are hollowed slightly and used as edible “cups” for whole eggs. When baked, the eggs set to a tender, creamy texture that pairs perfectly with the richness of avocado. Topped with shredded cheese, crispy bacon, and fresh herbs, each bite delivers a balance of flavor and nutrients. It’s a recipe that looks gourmet but takes just minutes of hands-on prep.

Not only are these breakfast cups delicious, they’re also nutrient-dense. Avocados provide heart-healthy monounsaturated fats, potassium, and fiber, while eggs add protein, vitamin B12, and choline for brain health. Combined, they form a powerhouse breakfast that fuels your day and keeps you satisfied far longer than a slice of toast ever could.

Another reason to love this recipe is its versatility. You can customize the fillings to match your preferences—swap cheese types, add ham or sausage, sprinkle with hot sauce, or even throw in some diced veggies. They’re naturally gluten-free, keto-friendly, and require just one baking sheet for easy cleanup.

Perfect for busy mornings, brunch gatherings, or meal prep, these Keto Avocado & Egg Breakfast Cups are a simple yet impressive way to start the day on a high note.

Jump to Recipe

Why You’ll Love This Recipe

High in protein and healthy fats
Quick and easy with minimal cleanup
Customizable with different toppings
Naturally gluten-free and keto-friendly
Perfect for breakfast, brunch, or meal prep

Servings: 4 (2 avocado halves = 4 cups)

Ingredients

2 ripe avocados, halved and pitted
4 large eggs
1/2 cup shredded cheddar cheese (or mozzarella)
2 slices cooked bacon, crumbled
1 tbsp fresh chives, chopped
Salt and pepper, to taste

Instructions

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Scoop a little avocado flesh from the center to make room for the egg. Place avocado halves on the baking sheet.
Crack one egg into each avocado half. Season with salt and pepper.
Top with shredded cheese and crumbled bacon.
Bake for 12–15 minutes, until egg whites are set but yolks remain slightly runny (or longer for firmer yolks).
Remove from oven, sprinkle with chives, and serve warm.

Nutrition

(per serving, 1 avocado half)

Calories: ~250
Fat: 21 g
Protein: 10 g
Net Carbs: 3 g
Fiber: 5 g

FAQ

Can I make these ahead of time?
They’re best served fresh, but you can prep the avocados and toppings in advance.

What if my eggs overflow?
Scoop out enough avocado flesh so the egg sits snugly. You can also use medium eggs instead of large.

Can I use other toppings?
Yes! Try diced ham, sausage, jalapeños, or different cheeses.

Do I need to peel the avocado?
No—the peel holds everything in place while baking. Just scoop the flesh out when eating.

Variations & Substitutions

Swap cheddar for pepper jack for extra spice
Add hot sauce or sriracha for a kick
Use turkey bacon or omit bacon for a lighter option
Sprinkle with everything bagel seasoning before baking

Serving Suggestions

Pair with a fresh side salad for brunch
Serve with keto coffee for a filling breakfast
Add a slice of smoked salmon on top for a gourmet touch

Recipe Card

Keto Avocado & Egg Breakfast Cups

Name: Keto Avocado & Egg Breakfast Cups
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Low Carb / Keto
Ingredients: 2 ripe avocados, halved and pitted; 4 large eggs; 1/2 cup shredded cheddar cheese; 2 slices cooked bacon, crumbled; 1 tbsp fresh chives, chopped; Salt and pepper, to taste

Creamy baked avocados filled with eggs, cheese, and bacon—these keto avocado & egg breakfast cups are the perfect low-carb start to your day.

Yield: 4 servings • Prep: 5 min • Cook: 15 min • Total: 20 min

Ingredients

2 ripe avocados, halved and pitted
4 large eggs
1/2 cup shredded cheddar cheese
2 slices cooked bacon, crumbled
1 tbsp fresh chives, chopped
Salt and pepper, to taste

Instructions

Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
Scoop a little avocado flesh to fit the egg. Place avocados on sheet.
Crack one egg into each avocado half. Season with salt and pepper.
Top with cheese and bacon.
Bake 12–15 minutes, until whites are set and yolks slightly runny.
Remove, sprinkle with chives, and serve warm.

Nutrition (per serving)

Calories: 250
Fat: 21 g
Protein: 10 g
Net Carbs: 3 g
Fiber: 5 g

Breakfast • Low Carb / Keto • keto avocado egg cups, baked avocado breakfast, low carb breakfast

Final Thoughts

Loved these Keto Avocado & Egg Breakfast Cups? Save the recipe on Pinterest, share it on Instagram, and check out my other keto breakfast ideas for more low-carb morning inspiration!