Start your day with this flavorful and nutrient-packed Avocado Breakfast Bowl — a perfect keto and paleo-friendly option that’s ready in minutes. Loaded with creamy avocado, crispy bacon, and protein-rich eggs, it delivers the energy you need without compromising on flavor. The combination of textures and savory toppings makes it incredibly satisfying, while the simple prep makes it ideal for busy mornings. Whether you’re watching carbs or just craving something deliciously wholesome, this bowl is a quick and tasty way to fuel your body right.
Ingredients
- 1 large avocado, diced
- 4 large eggs
- 2 strips of bacon, cooked and crumbled
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped cherry tomatoes
- 2 tbsp sour cream
- 1 tbsp chopped fresh chives
- Salt and pepper, to taste
Instructions
- In a medium skillet over medium heat, cook the bacon strips until crispy, about 5–7 minutes. Transfer them to a paper towel-lined plate to drain. Once cooled, crumble into small pieces and set aside.
- While the bacon cooks, dice the avocado and chop the cherry tomatoes and chives. Set aside.
- Crack the eggs into a bowl and whisk gently with a fork to blend the yolks and whites. Season with a pinch of salt and pepper.
- Heat a nonstick skillet over medium heat. Lightly grease with a small amount of butter or oil if needed.
- Pour the beaten eggs into the skillet. Let set for about 1–2 minutes, then gently stir and fold the eggs with a spatula until scrambled and cooked to your desired doneness, about 3–4 minutes total. Remove from heat.
- Divide the diced avocado evenly into two serving bowls. Top each bowl with the cooked scrambled eggs.
- Sprinkle crumbled bacon, chopped cherry tomatoes, and shredded cheddar cheese evenly over both bowls.
- Add 1 tablespoon of sour cream to each bowl and garnish with chopped chives. Serve immediately with salt and pepper to taste.
Ingredients
- 1 large avocado, diced
- 4 large eggs
- 2 strips of bacon, cooked and crumbled
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped cherry tomatoes
- 2 tbsp sour cream
- 1 tbsp chopped fresh chives
- Salt and pepper, to taste
Nutritional Information
Calories: 480
Protein (g): 21
Fat (g): 39
Carbohydrates (g): 10
Fiber (g): 6
Sugar (g): 2
Sodium (mg): 520
Storage Instructions
To store leftovers, transfer the avocado breakfast bowl components into an airtight container and refrigerate for up to 2 days. For best results, store the avocado separately and add just before serving to prevent browning. Freezing is not recommended, as avocado and eggs tend to lose their texture after thawing.
Reheating Instructions
For best texture and flavor, reheat the egg, bacon, and cheese portion of the bowl in a skillet over low heat or in a microwave for 30–60 seconds until just warmed through. Avoid overheating, as the eggs can become rubbery. Add the fresh avocado, tomatoes, sour cream, and chives after reheating to maintain their fresh flavors and textures.
Additional Ingredients or Swaps
To enhance the protein content while staying paleo-friendly, consider adding diced grilled chicken or turkey sausage. For higher fiber and micronutrients, sautéed spinach, kale, or bell peppers make great additions. Swapping standard cheddar cheese with a grass-fed or raw milk version aligns better with paleo principles. If omitting dairy, a dollop of paleo-friendly cashew cream can replace sour cream while still adding richness. These additions not only improve nutritional value but also bring extra flavor and variety to the bowl.
