Gluten-Free Bacon and Egg Taco
Start your day with a flavor-packed punch by trying these Gluten-Free Bacon and Egg Tacos, a hearty breakfast that’s as delicious as it is simple to prepare. Featuring crispy bacon, fluffy scrambled eggs, and melted cheddar cheese nestled in warm gluten-free corn tortillas, this recipe offers the perfect balance of savory and satisfying. A dollop of vibrant salsa and a sprinkle of fresh cilantro add layers of zest and freshness, while the entire dish comes together in just 30 minutes. Whether you're looking for a quick weekday breakfast or a crowd-pleasing weekend brunch option, these protein-rich tacos are guaranteed to fuel your day with bold flavors and gluten-free indulgence.
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Recipe Information
Ingredients
- 4 pieces Gluten-free corn tortillas
- 4 large Eggs
- 8 slices Bacon
- 2 tablespoons Milk
- 1 cup Shredded cheddar cheese
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Butter
- 0.5 cup Salsa
- 0.25 cup Chopped fresh cilantro
Instructions
Begin by cooking the bacon. Place the 8 slices of bacon in a large skillet over medium heat. Cook until crispy, turning occasionally, for about 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.
While the bacon is cooking, crack 4 large eggs into a bowl. Add 2 tablespoons of milk, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk the mixture until the eggs and milk are well blended and slightly frothy.
In a nonstick skillet, add 1 tablespoon of butter and melt over medium heat. Pour in the egg mixture. Allow the eggs to set for a few moments, then gently stir with a spatula, pulling the eggs from the edges to the center. Continue cooking and stirring until the eggs are fully cooked and fluffy, about 5-7 minutes. Remove from heat.
While the eggs are cooking, warm the gluten-free corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 1 minute on each side or by wrapping them in a damp paper towel and microwaving for about 20 seconds.
Assemble the tacos by evenly distributing the scrambled eggs onto each tortilla. Top with crumbled bacon and sprinkle each with a tablespoon of shredded cheddar cheese.
Add a spoonful of salsa on each taco, and finish with a sprinkle of chopped fresh cilantro for freshness.
Serve immediately and enjoy your gluten-free bacon and egg tacos with your favorite hot sauce or sides.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 11.1 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1224 mg | 94% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
