Avocado Bacon Breakfast Boats

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook 15 slices of bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, chop into small pieces.

Cut the 5 avocados in half lengthwise and carefully remove the pits. Using a spoon, scoop out a small portion of the avocado flesh to create a larger cavity for the filling. Chop the scooped avocado flesh and set aside.

Arrange the avocado halves on the prepared baking sheet, making sure they sit flat. If needed, slice a small portion off the bottom of each avocado half to create a stable base.

In a medium bowl, whisk together 10 eggs, 1/4 cup heavy cream, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.

Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring frequently, until eggs are softly scrambled but still slightly runny, about 3-4 minutes.

Remove the eggs from heat and fold in the chopped bacon, reserved avocado flesh, 3/4 cup of the shredded cheddar cheese, and 3 sliced green onions.

Spoon the egg mixture into the avocado halves, dividing it equally among them. Top each with the remaining 1/4 cup of shredded cheese.

Bake in the preheated oven for 8-10 minutes, until the cheese is melted and the eggs are fully set.

While the avocados are baking, mix the quartered cherry tomatoes with the remaining sliced green onion and 1 tablespoon of minced chives.

Remove the avocado boats from the oven and top with the tomato mixture. Sprinkle with the remaining 1 tablespoon of minced chives and serve immediately with hot sauce on the side if desired.