Gluten-Free Breakfast Tacos
Start your morning with these irresistible Gluten-Free Breakfast Tacos, the perfect combination of hearty, fresh, and flavorful ingredients. Featuring fluffy scrambled eggs seasoned to perfection, crispy bacon, and gooey melted cheddar cheese, these tacos are served on warm gluten-free corn tortillas that everyone can enjoy. Topped with juicy cherry tomatoes, creamy avocado slices, and a sprinkle of fresh cilantro, each bite bursts with vibrant flavors. A drizzle of hot sauce adds a kick, while a squeeze of lime brightens up this satisfying breakfast. Ready in just 35 minutes, this quick and easy recipe is a crowd-pleaser, ideal for busy weekday mornings or leisurely weekend brunches. Perfect for gluten-free diets without compromising taste, these breakfast tacos are sure to become a family favorite.
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Recipe Information
Ingredients
- 8 pieces Gluten-free corn tortillas
- 6 pieces Large eggs
- 0.25 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Butter
- 8 slices Bacon
- 1 cup Shredded cheddar cheese
- 1 cup Cherry tomatoes, halved
- 1 piece Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- Hot sauce (optional)
- 1 piece Lime wedges for serving
Instructions
Begin by cooking the bacon in a large skillet over medium heat until crispy, about 7-10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
In a non-stick pan, heat butter over medium heat. Once melted, pour in the egg mixture. Gently stir occasionally, allowing the eggs to form soft curds. Cook until the eggs are fully scrambled and fluffy, about 5-7 minutes.
While the eggs are cooking, warm the gluten-free corn tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or until warm and pliable.
To assemble the tacos, place a couple of spoonfuls of scrambled eggs onto each warm tortilla.
Top each taco with a slice of crispy bacon, a sprinkle of shredded cheddar cheese, some cherry tomato halves, a few avocado slices, and a sprinkle of fresh cilantro.
Drizzle with hot sauce if desired and serve with lime wedges for squeezing over the top.
Enjoy your delicious and gluten-free breakfast tacos!
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 3803 mg | 165% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 16.1 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1446 mg | 111% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2519 mg | 54% | |
*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.
