Keto Breakfast Tacos
Start your day with these indulgently delicious Keto Breakfast Tacos, a low-carb twist on a morning favorite! These tacos feature crispy, golden cheddar cheese shells that are both flavorful and completely keto-friendly. Filled with creamy scrambled eggs, crispy bacon, and fresh avocado slices, each bite offers a perfect balance of textures and rich flavors. Topped with a dollop of tangy sour cream, a sprinkle of fresh cilantro, and a dash of zesty hot sauce, these tacos are a satisfying way to fuel your morning. Quick to make in just 30 minutes and perfect for keto dieters, this recipe proves you don't have to sacrifice taste for nutrition. Whether you're meal-prepping or enjoying them fresh, these protein-packed breakfast tacos will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Cheddar cheese, shredded
- 4 pieces Large eggs
- 2 tablespoons Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 4 pieces Bacon strips
- 1 piece Avocado, sliced
- 2 tablespoons Fresh cilantro, chopped
- 4 tablespoons Sour cream
- 2 teaspoons Hot sauce
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place 1/4 cup piles of shredded cheddar cheese onto the baking sheet, flattening them into circles about 4 inches in diameter. Ensure there is space between each cheese pile.
Bake the cheese for 8-10 minutes or until the edges are golden and crisp. Remove from the oven and let cool slightly until they are firm enough to handle.
Carefully lift each cheese circle using a spatula and drape them over the side of a clean bowl or rolling pin to form a taco shell shape. Let them cool completely in this position to hold the shape.
While the cheese shells cool, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Melt butter in a non-stick skillet over medium-low heat and add the egg mixture. Stir occasionally, gently pushing eggs from the edges to the center, cooking until they are just set and creamy, about 3-4 minutes.
To assemble the tacos, fill each cheese shell with a couple of tablespoons of scrambled eggs.
Add crumbled bacon and sliced avocado on top of the eggs.
Garnish with fresh cilantro and a dollop of sour cream.
Serve with hot sauce on the side for an extra kick.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 351 mg | 27% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 406 mg | 9% | |
*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.
