Easy Keto Avocado Egg Cups

The finished dish is keto avocado egg cups, prepared by baking halved ripe avocados filled with eggs and seasoned with salt and pepper. The creamy, buttery avocado serves as a natural bowl for the baked eggs, creating a luxurious texture contrast. This dish is a rich and satisfying keto breakfast option that mimics the comfort of a classic brunch without the need for bread.

Course Breakfast, Brunch

Cuisine American, Keto

Keyword avocado egg cups, baked eggs, gluten free, keto breakfast, low-carb

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 190kcal

Equipment

Baking Dish
parchment paper or foil
spoon
Knife

Ingredients

For the avocado egg cups

1 ripe avocado, halved and pitted use ripe but firm avocados
2 medium eggs
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon freshly ground black pepper or to taste

Optional seasonings and toppings

1/8 teaspoon crushed red pepper flakes optional, for heat
1/8 teaspoon smoked paprika optional, for smoky flavor
1/8 teaspoon garlic powder optional
1/2 teaspoon everything bagel seasoning optional, divided between cups

Instructions

Preheat the oven to 425°F and line a small baking dish with parchment paper or foil for easy cleanup.
Slice the avocado in half lengthwise, remove the pit, and scoop out a small amount of flesh from the center of each half to create a slightly larger well, reserving the extra avocado for another use.
Place the avocado halves cut side up in the prepared baking dish, using crumpled foil or parchment underneath to stabilize them so they sit level and do not tip.
Crack one egg into a small bowl, then gently pour it into one avocado half, repeating with the second egg and avocado half, allowing some egg white to overflow if the wells are very small.
Season the filled avocado halves with salt, pepper, and any optional chili flakes, smoked paprika, garlic powder, or everything bagel seasoning you like.
Bake the avocado egg cups for 12 to 15 minutes for just set whites and runny yolks or longer if you prefer firmer yolks, checking frequently near the end of the cooking time.
Remove the baking dish from the oven and let the avocado egg cups rest for 2 to 3 minutes to finish setting before serving warm.

Notes

Use ripe but still fairly firm avocados so the halves hold their shape and minimize egg leakage. If using large eggs, you may want to discard a small amount of egg white before filling the avocado wells so they do not overflow too much. These avocado egg cups are best enjoyed fresh for the creamiest texture but can be reheated gently at low power in the microwave. Pair with bacon, sausage, or a simple green salad for a complete keto breakfast or brunch.

Nutrition