Low Carb Toad in the Hole!
Cute name for such a simple breakfast. Most “toad in the hole” recipes involve some type of bread. While it’s possible to grab a slice of your favorite low carb bread (or whip up a loaf the night before), it’s much easier to just grab that avocado sitting on your counter! It’s easy, quick, and fun for kids to eat – who doesn’t love an oozy egg yolk?
During our trip to London (check out some photos on Instagram and follow us while you’re over there 😉 !), we made sure the Airbnb we stayed in had a kitchen. We always do that to make sure we can have a quick, keto-friendly breakfast before running out the door for another adventure. It’s a great way to save time, money, and make sure your day starts off right (read: low carb!). This low carb Avocado Toad in the Hole recipe was perfect to quickly pop into the oven while we got ready in the morning.
We scarfed down a “toad” each with a cup of coffee with lots of heavy cream before starting our day, knowing we got a great boost of fat right in the morning. No hunger crashes by noon here!
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Not on vacation? No problem! This recipe is a lifesaver for busy mornings at home or on-the-go. You can make 6-12 toads at a time depending on the size of your muffin tin. We didn’t have one on vacation so we made some makeshift “nests/donuts” out of aluminum foil that we reused every time made the recipe. Hey, it worked!
We’ll definitely continue the Avocado Toast in the Hole breakfast when we’re back in the States – we can’t get over how easy they are to make. Some people are put off by the consistency of a baked avocado, but we found it very mild. The key is to season the avocado halves liberally before cracking the eggs in. You could even season the eggs too for even more flavor, but the cheese does a pretty good job of that! Try broiling the tops for just a minute to brown the cheese for a nice, crispy top.
Here are a few highlights from our trip to London (the stuff we did after eating this yummy breakfast):
And now onto the breakfast of choice in London:
- 3 medium avocados (cut in half, pitted, skin on)
- 6 medium eggs
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese (grated or shredded)
- Preheat the oven to 350°F. Take your 3 avocados, cut in half with the pits removed and scoop out about 1/3 of the meat from each half. You’ll want to create enough space for the egg to fit inside.
- Place the avocado halves into a muffin tin so that their tops are face up.
- Sprinkle each half with garlic powder, sea salt, and black pepper.
- Crack 1 egg into each halved avocado and sprinkle the cheese over tops of the eggs.
- Bake for 12-15 minutes, until the egg white is set and no longer jiggles when you shake the pan.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below – we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals that take no time to prepare!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Yum! I am learning to love avocados. This recipe is a WINNER.
I was blown away by the flavor of this really simple dish! I made the mistake of underestimating the size of my eggs and they ran over. If I have any tips for this recipe, it’s to be certain your egg has enough room! I also enjoyed it with a little bit of mayo. 🙂 Thanks for this awesome recipe!
You’re very welcome, Alexandra!
Mine ran over too… they were the large eggs and it took a LOT longer than 15 minutes for them to be cooked.
I did a Google search for keep shrimp scampi and came upon your recipe. This recipe is the most delicious meal I’ve ever cooked!! It’s so rich and delicious, I honestly don’t miss the pasta!! So tasty on a bed of spinach!! I look forward to trying more of your fabulous recipes!
I am a loyal fan .. a new loyal fan!
That’s great to hear! I’m so glad you didn’t miss the pasta. That’s definitely a win 🙂