Keto bacon, egg and cheese breakfast tacos with avocado
These Keto bacon, egg, and cheese breakfast tacos feature crispy bacon, creamy avocado, and fluffy scrambled eggs in a cheesy shell. This quick and nutritious meal is perfect for low-carb diets.
Cook time 30 min
Prep time 10 min
Ingredients:
3 bacon strips1 cup low moisture mozzarella cheese
6 eggs
2 tbsp butter
1 tsp salt
1 tsp black pepper
1/2 avocado
1 oz cheddar cheese
Start your day off right with these delicious Keto bacon, egg, and cheese breakfast tacos with avocado. This low-carb, high-protein meal is perfect for those following a keto diet or anyone looking for a nutritious and satisfying breakfast option. The combination of crispy bacon, creamy avocado, and cheesy eggs wrapped up in a cheese shell is sure to become a morning favorite.
Instructions:
- Heat a large skillet over medium heat.
- Add the bacon strips to the skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until crispy and brown.
- Transfer the cooked bacon to a plate lined with paper towels to drain excess fat. Set aside.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Divide the mozzarella cheese into three equal portions. Place each portion on the parchment paper and spread into a thin, circular shape, about 4-5 inches in diameter.
- Bake in the preheated oven for 5-7 minutes, or until the edges of the cheese circles have turned golden brown and the centers are lightly browned.
- Remove from the oven and let cool for a minute. Carefully lift each cheese circle and drape it over the handle of a wooden spoon or a rolling pin to form a taco shell shape. Allow them to cool completely.
- In a mixing bowl, crack the eggs and whisk them together with the salt and black pepper.
- In a nonstick skillet, melt the butter over medium heat.
- Pour the beaten eggs into the skillet and cook, stirring continuously, until the eggs are softly scrambled and just set. Remove from heat.
- Place the cheese taco shells on a serving plate.
- Fill each cheese shell with a portion of the scrambled eggs.
- Top the eggs with crumbled bacon.
- Add a few slices of avocado on top of each taco.
- Finish by sprinkling some shredded cheddar cheese over the avocado.
- Serve the keto bacon, egg, and cheese breakfast tacos with avocado while they’re still warm for the best flavor and texture.
These Keto bacon, egg, and cheese breakfast tacos with avocado are not only tasty but also quick to prepare, making them an excellent choice for busy mornings. Enjoy this flavorful and nutritious breakfast, knowing you are fueling your body with quality ingredients while sticking to your keto goals.
Keto bacon, egg and cheese breakfast tacos with avocado FAQ:
Cook the bacon in a skillet over medium heat for 5-7 minutes, turning occasionally, until it's crispy and brown.
Yes, you can try other low-moisture cheeses like cheddar or gouda. Keep in mind the flavor and texture may vary.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.
Scrambled eggs are done when they are softly set and slightly creamy. Remove them from heat just before they firm up completely.
If you need a substitute, you can use sour cream or Greek yogurt for a creamy consistency, although the flavor will differ.
Cooking Tips:
- Cook the bacon strips to your preferred level of crispiness for added texture and flavor.
- Use low moisture mozzarella cheese to create a sturdy, keto-friendly taco shell that holds all the ingredients well.
- Scramble the eggs on low heat to achieve a soft, creamy texture perfect for these tacos.
- Season the eggs with salt and black pepper to enhance the natural flavors of the ingredients.
- Slice the avocado just before serving to maintain its freshness and prevent it from browning.
- Feel free to garnish your tacos with fresh herbs or green onions for an added burst of flavor and color.
Nutrition Facts
3 ServingsCalories 490kcal
Protein 30g
Carbohydrates 7g
Fiber 2.41g
Sugar 1.31g
Fat 40g
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