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Loaded Southwest Baked Avocado Egg Boats topped with sour cream, diced jalapeno and onion on a white plate

Loaded Southwest Baked Avocado Egg Boats

Take your morning routine up a notch with these easy, low-carb low calorie baked avocado egg boats! Lined with crispy bacon, seasoned to perfection, and loaded with fresh toppings like jalapeño and sour cream, they make a delicious protein-packed start to your day.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Healthy, Keto, Low-Calorie, Lunch
Servings 2

Ingredients
  

  • 1 extra large avocado
  • 2 large eggs
  • Bacon bits
  • Smoke Paprika
  • Garlic Salt
  • Ground pepper
  • Onion powder
  • White onion finely diced
  • Jalapeno Finely diced
  • Sour cream

Instructions
 

  • Preheat: Preheat your oven to 350°F.
  • Prep the Avocado: Slice the extra-large avocado in half and remove the seed. Use a spoon to gently scoop out just a little bit of the flesh from the center of each half to create enough room for an egg.
  • Set Up for Baking: Tear off a square piece of aluminum foil, lightly coat it with cooking spray, and place the avocado halves right in the center.
  • Add the Base Layers: Season the inside of each avocado half to taste, then sprinkle a layer of bacon bits into the bottom of the center holes.
  • Wrap in Foil: Gently form the aluminum foil around the base of the avocado. This helps with even cooking and you can use the aluminum foil to create a prop so the avocado stays in the center completely level.
  • Crack the Eggs: Carefully crack one egg into the center of each avocado half. Top each one with a few more bacon bits and another light pinch of seasoning.
  • Bake: Place in the oven and bake for 20 to 25 minutes, or until the egg whites are fully set and the yolks reach your desired doneness.
  • Top and Serve: Remove from the oven, garnish with finely diced jalapeño, white onion, a dollop of sour cream, and any other toppings of your choice.