If you are looking for a satisfying and nutritious start to your day, a low carb avocado and egg breakfast bowl checks all the boxes. It is keto-friendly, grain-free, and helps keep you full for hours without the mid-morning crash. Avocados and eggs offer a powerhouse of healthy fats, protein, and essential nutrients, making this combination an amazing way to jump-start your morning. Plus, it is simple to prepare and adaptable to your taste preferences.
Ingredients
- 1 ripe avocado (slightly soft to the touch)
- 2 eggs (room temperature, any cooking style you prefer)
- 1 small tomato, diced (optional)
- 1 handful of shredded cheese (mozzarella, cheddar, or parmesan)
- Salt and pepper to taste
- Optional extras:
- Sweet potato cubes
- Bacon bits
- Chili flakes
- Fresh herbs (parsley, cilantro)
- Onions or scallions
Directions
Prepare your avocado
- Slice the avocado in half and remove the pit.
- Gently score the flesh if you would like easier bite-size pieces.
Cook your eggs
- Fry, scramble, or bake your eggs in the avocado halves.
- If baking, preheat your oven to 375°F (190°C). Scoop out a small portion of avocado flesh if needed to create space for the egg.
- Crack an egg into each avocado half and bake for about 15–20 minutes, or until the whites are set.
Add toppings
- Sprinkle cheese over the eggs in the final few minutes of baking, or right after frying or scrambling if you prefer.
- Add diced tomato, bacon bits, or any favorite toppings.
Season and serve
- Finish with a pinch of salt, pepper, and fresh herbs.
- Serve your low carb avocado and egg breakfast bowl immediately.
Tips & variations
-
Store only what you will eat
Since avocado can discolor when exposed to air, it is best to make just enough for each meal. If you have leftovers, store them in an airtight container for up to 3 days, though the avocado may darken. -
Swap your fillings
Replace eggs with ground taco beef, tuna, or shredded chicken. Add in veggies like onions or bell peppers for extra flavor. -
Make it keto-friendly
This recipe naturally contains about 3 net carbs per serving, making it ideal if you are following a strict keto regimen. Pair it with bulletproof coffee for an ultra-satisfying, high-fat breakfast. -
Explore sweet potatoes (optional)
If you are not counting carbs too strictly, roasted sweet potato cubes can bring a delicious twist of sweetness and color to your bowl.
Nutrition facts
One typical low carb avocado and egg breakfast bowl (with cheese and tomatoes) has about:
- 40 grams of healthy fats
- 3 grams of net carbohydrates
- 15–20 grams of protein (depending on egg size and added toppings)
Avocados contribute beneficial monounsaturated fats and fiber, while eggs offer vitamins, minerals, and essential fatty acids. Together, they support fullness, stress reduction, and even better sleep quality.
Final thoughts
A low carb avocado and egg breakfast bowl is a simple yet hearty meal that fits into just about any busy schedule. You can easily adapt it using different cheeses, proteins, or spices, making it engaging to prepare again and again. Whether you are following a specific diet or simply looking for a delicious breakfast alternative, this bowl is a reliable go-to choice.
Frequently asked questions (FAQs)
Can I make this recipe ahead of time?
These bowls are best enjoyed right after cooking to keep the avocado fresh and the eggs at their best texture. If you must prep in advance, store the ingredients separately and assemble them when you are ready to eat.
Do I have to bake the eggs in the avocado?
Not necessarily. You can scramble or fry your eggs and spoon them into the avocado halves. If you do bake, just be sure to monitor the cooking time so the egg whites set without overcooking the yolk.
What if I do not have fresh tomatoes on hand?
Feel free to use any toppings you have available, such as onions, peppers, bacon bits, or grated cheese. You can also omit tomatoes entirely for an even lower-carb bowl.
Low Carb Avocado and Egg Breakfast Bowl Recipe
Ingredients
1 ripe avocado (slightly soft to the touch)
2 eggs (room temperature, any cooking style you prefer)
1 small tomato, diced (optional)
1 handful shredded cheese (mozzarella, cheddar, or parmesan)
Salt and pepper to taste
Optional extras:
Sweet potato cubes
Bacon bits
Chili flakes
Fresh herbs (parsley, cilantro)
Onions or scallions
Directions
- Prepare your avocado
- Slice the avocado in half and remove the pit.
- Gently score the flesh if you would like easier bite-size pieces.
- Cook your eggs
- Fry, scramble, or bake your eggs in the avocado halves.
- If baking, preheat your oven to 375°F (190°C). Scoop out a small portion of avocado flesh if needed to create space for the egg.
- Crack an egg into each avocado half and bake for about 15–20 minutes, or until the whites are set.
- Add toppings
- Sprinkle cheese over the eggs in the final few minutes of baking, or right after frying or scrambling if you prefer.
- Add diced tomato, bacon bits, or any favorite toppings.
- Season and serve
- Finish with a pinch of salt, pepper, and fresh herbs.
- Serve your low carb avocado and egg breakfast bowl immediately.
Notes
- Store only what you will eat
Since avocado can discolor when exposed to air, it is best to make just enough for each meal. If you have leftovers, store them in an airtight container for up to 3 days, though the avocado may darken. - Swap your fillings
Replace eggs with ground taco beef, tuna, or shredded chicken. Add in veggies like onions or bell peppers for extra flavor. - Make it keto-friendly
This recipe naturally contains about 3 net carbs per serving, making it ideal if you are following a strict keto regimen. Pair it with bulletproof coffee for an ultra-satisfying, high-fat breakfast. - Explore sweet potatoes (optional)
If you are not counting carbs too strictly, roasted sweet potato cubes can bring a delicious twist of sweetness and color to your bowl.
