Cheesy Keto Scrambled Eggs with Avocado

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A protein-packed breakfast that melts with creamy cheddar and avocado, keeping you full while staying under 5g net carbs per serving. This American-inspired recipe (keto, high protein), ready in about 15 minutes, combines Large eggs, Unsalted butter, Shredded cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 Large eggs
• 1 tbsp Unsalted butter
• 1/4 cup Shredded cheddar cheese
• 1 medium Ripe avocado
• 1/4 tsp Kosher salt
• 1/8 tsp Freshly ground black pepper

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Instructions

1. Step 1: Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low heat until shimmering but not browned.
2. Step 2: Crack 4 large eggs into the skillet, add 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper, then gently stir with a rubber spatula until softly set but still moist (about 2-3 minutes).
3. Step 3: Sprinkle 1/4 cup shredded cheddar cheese over the eggs and continue stirring until melted and evenly distributed (1 minute), then remove from heat.
4. Step 4: Slice 1 medium ripe avocado in half, remove pit, and slice flesh into 1/4-inch thick pieces; arrange on top of the scrambled eggs.
5. Step 5: Serve immediately while the eggs are warm and the avocado is cool and creamy.