Yield: 3 servings of Keto Breakfast Tacos
These Keto Breakfast Tacos are not your ordinary tacos. The shells are made with cheese for that over-the-top crunchy shell. If you have not tried cheese chips yet, you are already missing out! When cooked through, cheese gets very crunchy and they stay solid. Bonus, they also taste amazing! These shells once cooled make the perfect vessel for tacos or just about anything!
Surprise everyone with the best shells on Taco nights with these cheese shells. Follow this simple recipe for the best, scrumptious, Keto Breakfast Tacos that everyone will always be raving about!
Ingredients
6 large eggs
1 c. shredded mozzarella cheese
3 strips bacon
2 tbsp butter
½ small avocado
Salt and Pepper to taste
1 oz. cheddar cheese, shredded
How to make Keto Breakfast Tacos
Step 1: Using foil, line a baking sheet. Place 3 strips of bacon on the baking sheet and bake the bacon at 375 degrees for about 15 to 20 minutes.
Step 2: In the meantime, place 1/3 c. of mozzarella at a time and heat on a clean pan over medium heat. This takes about 2 to 3 minutes until the cheese is browned on the edges. To unstick the taco shells, slide a spatula under them.
Step 3: Lift the shell using a pair of tongs and drape it on a wooden spoon resting on a pot. Repeat with the remaining cheese. Make sure to work in batches of 1/3 c.
Step 4: In the butter, cook the eggs, stirring often until done. Then, season with salt and pepper.
Step 5: Into each hardened taco shell, spoon 1/3 of the scrambled eggs and top with sliced avocados. Do the same when adding the bacon (use whole strips or chopped).
Step 6: On top of the breakfast tacos, sprinkle the cheddar cheese. If desired, drizzle with hot sauce and sprinkle with some cilantro. Enjoy!
Note:
Each Keto breakfast taco has 443.67 Calories, 35.68g of Fats, 2.38g of Net Carbs, and 26.41g of Protein.
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