Low Carb Bacon Egg and Cheese Taco
Start your day with a protein-packed twist on a breakfast classic: the Low Carb Bacon Egg and Cheese Taco! This keto-friendly recipe features crispy cheddar cheese taco shells that are baked to golden perfection, providing a flavorful and low-carb alternative to traditional tortillas. Filled with fluffy scrambled eggs infused with creamy richness, crispy bacon, and a sprinkle of fresh chives, these tacos are bursting with savory goodness. A spoonful of zesty salsa adds a pop of freshness to each bite, making it a perfect choice for a satisfying breakfast or brunch. Ready in just 25 minutes, this easy recipe is ideal for those following a low-carb or ketogenic diet while still craving bold, delicious flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices bacon
- 4 pieces large eggs
- 2 tablespoons heavy cream
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cheddar cheese
- 1 tablespoon butter
- 2 tablespoons fresh chives
- 0.5 cup salsa
Instructions
Preheat a large non-stick skillet over medium heat.
Place bacon slices in the skillet and cook until crispy, flipping as needed, about 5-7 minutes. Remove and drain excess fat on paper towels.
In a medium bowl, whisk together eggs, heavy cream, salt, and black pepper until thoroughly combined.
In the same skillet, wipe out excess bacon fat leaving a small coating on the surface, and melt butter over medium-low heat.
Pour in the egg mixture, and cook, stirring constantly with a spatula, until the eggs are just set but still soft, about 3-4 minutes. Remove from heat.
Line a baking sheet with parchment paper and preheat the oven to 375°F (190°C).
Divide cheddar cheese into four equal parts. Place each portion on the baking sheet, forming a circular shape about 5 inches in diameter.
Bake in the preheated oven until the cheese melts and starts to turn golden brown around the edges, about 6-7 minutes.
Carefully remove the cheese shells from the oven and let them cool slightly until they are still pliable but can be handled.
Gently shape each melted cheese circle into a taco shell by draping it over the side of a bowl or over a rack to cool completely.
Once the cheese shells are set, fill each shell with the scrambled eggs, then add pieces of crispy bacon.
Top with chopped fresh chives and a spoonful of salsa.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1103 mg | 85% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1444 mg | 31% | |
*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.
