Budget Meal Prep: Avocado Beef Bacon Egg Boats
I’ve long believed that the most satisfying meals come from leftovers you’re actually excited to eat, and these avocado and beef bacon egg boats are the perfect proof. By combining two of the most affordable ingredients—eggs and avocados—with a small amount of beef bacon, we can create a filling, protein-packed breakfast or lunch that costs just a few pounds per serving.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 boats (2 per person for a main meal, or 4 per person for a lighter bite)
- Difficulty: Easy
Why You’ll Love This Avocado and Beef Bacon Egg Boats
- Budget-Friendly Batch Cooking: This recipe is designed to be made in a single batch and stored for the week, costing roughly £1.50 per serving when you buy ingredients in bulk.
- High Protein, Low Waste: Using the avocado skin as a natural baking dish means zero extra washing up, and the combination of eggs and beef bacon keeps you full for hours without breaking the bank.
- Perfect for Meal Prep: These boats reheat beautifully in either the oven or air fryer, maintaining their texture and flavour for up to four days in the fridge.
- Customisable for All Diets: You can easily swap the beef bacon for turkey bacon or omit it entirely for a vegetarian version, making this a versatile base recipe.
- No Fancy Equipment Needed: All you need is a frying pan, a knife, and a baking tray—no special gadgets required, which keeps your kitchen costs down.
Ingredients You’ll Need
- 4 large ripe avocados (look for ones that yield slightly to gentle pressure)
- 8 large eggs (free-range for the best flavour)
- 100g beef bacon (about 8 rashers, finely diced)
- 1 small red onion (approx. 80g), finely diced
- 2 cloves garlic, minced
- 50g grated cheddar or mozzarella (optional, for a golden top)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt (plus extra for seasoning avocado)
- Fresh chives or spring onions (a small handful, chopped, for garnish)
- Lemon juice (optional, to prevent avocado browning)
Tip: For the best value, buy your avocados when they’re on offer and let them ripen at room temperature. Beef bacon can be cheaper than pork bacon in many supermarkets, so check the chilled meat aisle for deals.
How to Make Avocado and Beef Bacon Egg Boats
- Preheat the oven to 200°C (400°F). While it heats, halve the avocados lengthways and remove the stones. Scoop out about a tablespoon of flesh from each half to create a deeper well for the egg—you’ll know you’ve done enough when the cavity resembles a small bowl. Place the avocado halves on a baking tray lined with parchment paper. If you’re prepping ahead, brush the cut sides with a little lemon juice to stop them turning brown.
- Cook the beef bacon and onion. Heat the olive oil in a large frying pan over a medium heat. Add the diced beef bacon and cook for 3–4 minutes, stirring often, until it turns a deep reddish-brown and the fat renders out—you’ll hear a steady sizzle and smell a savoury, smoky aroma. Add the diced red onion and minced garlic, then cook for another 2 minutes until the onion softens and becomes translucent. The mixture should look glossy and smell fragrant, not burnt.
- Season the avocado cavities. Sprinkle a tiny pinch of salt and a grind of black pepper inside each avocado half. This simple step makes a big difference to the final taste, as the avocado itself is quite mild.
- Divide the beef bacon mixture evenly among the avocado halves. Use a spoon to press the mixture gently into the bottom of each cavity. You want a thin layer that covers the base, leaving enough room for the egg. The texture at this stage should be moist and slightly crumbly.
- Crack an egg into each avocado half. This is the trickiest part—crack each egg into a small bowl first, then carefully slide it into the avocado cavity. If the egg white spills over the edge, don’t worry; it will cook into a crispy skirt that’s actually quite delicious. The yolk should sit proudly on top, looking bright orange and glossy.
- Bake for 12–15 minutes. Slide the tray into the oven and bake until the egg whites are set but the yolks are still slightly jiggly in the centre. At 12 minutes, the whites will be firm and opaque, and the edges of the avocado will have darkened slightly. For a firmer yolk, bake for 15–16 minutes. If you’re adding cheese, sprinkle it on top after 10 minutes of baking, then return to the oven for the final 2–3 minutes until it’s melted and golden.
- Remove and garnish. Take the tray out of the oven and let the boats rest for 2 minutes—this allows the residual heat to finish setting the eggs without overcooking them. Sprinkle with fresh chives or spring onions and a pinch of smoked paprika. The boats should be warm, fragrant, and visually striking with the bright yellow yolk against the green avocado and red bacon.
Tips From My Kitchen
- Choose the right avocados: I used to struggle with this dish until I discovered that perfectly ripe avocados are non-negotiable. If they’re too hard, the flesh won’t soften during baking and the boat will be tough. If they’re too soft, they’ll collapse under the heat. Look for avocados that yield slightly when pressed near the stem, but don’t feel mushy.
- Don’t skip the pre-cooking step for the beef bacon: Cooking the beef bacon and onion before adding them to the avocado is crucial. Raw beef bacon would release too much moisture during baking, making the avocado soggy. By pre-cooking it, you concentrate the flavour and remove excess fat, resulting in a crispier, more satisfying texture.
- Use a muffin tin for stability: If you’re making multiple boats, place each avocado half inside a muffin tin cup before baking. This keeps them upright and prevents them from tipping over, especially if the avocados are oddly shaped. It also makes it easier to transport the tray to and from the oven.
- Scale the recipe for batch cooking: I’ve been making this for over 6 years, and it never disappoints when I double or triple the recipe for the week. Simply multiply the ingredients and use two baking trays. You can store the cooked boats in an airtight container in the fridge for up to 4 days, then reheat in a 180°C (350°F) oven for 8–10 minutes until warmed through.
- Freeze the beef bacon mixture separately: For an even faster meal prep, cook a large batch of the beef bacon and onion mixture, let it cool completely, and freeze it in small portions. When you’re ready to make the boats, just thaw the mixture in the fridge overnight, halve your avocados, and assemble. This cuts your prep time down to under 5 minutes per batch.
- Adjust baking time based on your oven: Every oven runs slightly differently. If you notice the egg whites are still runny after 15 minutes but the avocado is already very soft, cover the tray loosely with foil for the last 3–4 minutes. This traps steam and helps the whites set without burning the avocado.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Mixing bowls (small, for cracking eggs)
- Wooden spoon or spatula
- Baking tray (or muffin tin for stability)
- Parchment paper or silicone baking mat
What to Serve With Avocado and Beef Bacon Egg Boats
- A simple side salad with a lemon vinaigrette—the acidity cuts through the richness of the egg and avocado.
- Toasted sourdough or wholemeal bread for dipping into the runny yolk.
- A handful of cherry tomatoes roasted alongside the boats for a burst of sweetness.
- A dollop of Greek yoghurt or a spoonful of Budget Friendly Meal Prep Creamy Garlic Herb Dip With Radish Chips for extra creaminess.
- A side of black beans or refried beans if you want to bulk out the meal without spending much more.
Still hungry for ideas? You might also love Avocado Toast With Egg Recipe Breakfast, Cheesecake Factory Avocado Egg Rolls Copycat from our sister kitchens.
Frequently Asked Questions
Can I make these avocado and beef bacon egg boats ahead of time for meal prep?
Absolutely. Cook the boats as instructed, let them cool completely, then store them in an airtight container in the fridge. They’ll keep for up to 4 days. When you’re ready to eat, reheat them in an oven preheated to 180°C (350°F) for 8–10 minutes, or in an air fryer at 160°C (320°F) for 5–6 minutes. The avocado will soften slightly upon reheating, but the flavour remains delicious.
How do I stop the avocado from turning brown when storing leftovers?
Brush the cut surface of the avocado with a little lemon or lime juice before baking—this helps slow down oxidation. After cooking, press a piece of baking parchment directly onto the surface of the boats before sealing the container. This minimises air exposure and keeps the avocado looking green for longer, though the colour may dull slightly after a day or two.
Can I use turkey bacon instead of beef bacon?
Yes, turkey bacon works very well as a substitute. It has a milder flavour and lower fat content, so you may need to add a teaspoon of olive oil when cooking it to prevent sticking. The texture will be slightly less crispy than beef bacon, but it still provides that savoury, salty hit that complements the creamy avocado and egg.
What if my avocado halves are too small to hold an entire egg?
If the cavity is too shallow, scoop out a bit more avocado flesh and eat it as a snack, or mash it and spread it on toast. Alternatively, you can use just the egg white for smaller avocados and save the yolk for another use. Another trick is to beat the egg in a bowl first and then spoon just enough into each avocado half—this gives you more control over the amount.
Can I freeze the cooked avocado and beef bacon egg boats?
Freezing is possible but not ideal, as avocado has a high water content and can become mushy after thawing. If you need to freeze them, do so before adding the egg—freeze the avocado halves with the beef bacon mixture inside, then add the egg and bake fresh when needed. The frozen boats will keep for up to 2 months in a freezer-safe bag.
Avocado and Beef Bacon Egg Boats
Ripe avocados are halved, filled with a savory beef bacon and onion mixture, then topped with an egg and baked until set. A delicious and visually striking low-carb breakfast or brunch.
Ingredients
Method
- Preheat the oven to 200°C (400°F). While it heats, halve the avocados lengthways and remove the stones. Scoop out about a tablespoon of flesh from each half to create a deeper well for the egg—you’ll know you’ve done enough when the cavity resembles a small bowl. Place the avocado halves on a baking tray lined with parchment paper. If you’re prepping ahead, brush the cut sides with a little lemon juice to stop them turning brown.
- Cook the beef bacon and onion. Heat the olive oil in a large frying pan over a medium heat. Add the diced beef bacon and cook for 3–4 minutes, stirring often, until it turns a deep reddish-brown and the fat renders out—you’ll hear a steady sizzle and smell a savoury, smoky aroma. Add the diced red onion and minced garlic, then cook for another 2 minutes until the onion softens and becomes translucent. The mixture should look glossy and smell fragrant, not burnt.
- Season the avocado cavities. Sprinkle a tiny pinch of salt and a grind of black pepper inside each avocado half. This simple step makes a big difference to the final taste, as the avocado itself is quite mild.
- Divide the beef bacon mixture evenly among the avocado halves. Use a spoon to press the mixture gently into the bottom of each cavity. You want a thin layer that covers the base, leaving enough room for the egg. The texture at this stage should be moist and slightly crumbly.
- Crack an egg into each avocado half. This is the trickiest part—crack each egg into a small bowl first, then carefully slide it into the avocado cavity. If the egg white spills over the edge, don’t worry; it will cook into a crispy skirt that’s actually quite delicious. The yolk should sit proudly on top, looking bright orange and glossy.
- Bake for 12–15 minutes. Slide the tray into the oven and bake until the egg whites are set but the yolks are still slightly jiggly in the centre. At 12 minutes, the whites will be firm and opaque, and the edges of the avocado will have darkened slightly. For a firmer yolk, bake for 15–16 minutes. If you’re adding cheese, sprinkle it on top after 10 minutes of baking, then return to the oven for the final 2–3 minutes until it’s melted and golden.
- Remove and garnish. Take the tray out of the oven and let the boats rest for 2 minutes—this allows the residual heat to finish setting the eggs without overcooking them. Sprinkle with fresh chives or spring onions and a pinch of smoked paprika. The boats should be warm, fragrant, and visually striking with the bright yellow yolk against the green avocado and red bacon.
Notes
For a golden top, sprinkle cheese after 10 minutes of baking. Lemon juice can be brushed on the avocado to prevent browning if prepping ahead.
I’d love to hear how these budget-friendly boats turn out in your kitchen. Have you tried any variations, or do you have a favourite way to reheat them? Drop a comment below and share your experience—I’m always looking for new ideas to stretch a meal prep further. For more cost-saving inspiration, don’t miss our Cost Saving Shredded Mexican Chicken Bowls With Avocado Crema or the Budget Meal Prep Cilantro Lime Shrimp With Cauli Rice for another week of delicious, wallet-friendly meals.
