Paleo Bacon and Egg Taco
Start your day with these irresistibly savory Paleo Bacon and Egg Tacos, the perfect gluten-free and grain-free breakfast option that doesn’t skimp on flavor or nourishment. Featuring crispy, golden bacon, creamy scrambled eggs kissed with a splash of coconut milk, and vibrant toppings like mashed avocado and fresh cilantro, this dish brings together a harmonious blend of textures and tastes. Wrapped in warm grain-free tortillas, these tacos are not only paleo-friendly but also quick to whip up in just 25 minutes, making them an ideal recipe for busy mornings or brunch gatherings. Packed with protein and healthy fats, these tacos are as satisfying as they are delicious—sure to become a favorite in your breakfast rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices bacon
- 4 eggs
- 2 tablespoons coconut milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon coconut oil
- 4 grain-free tortillas
- 1 avocado
- 2 tablespoons fresh cilantro (optional)
Instructions
Heat a large skillet over medium heat. Once hot, add the bacon slices and cook for about 6-8 minutes, turning occasionally until they are crispy and browned. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
While the bacon is cooking, crack the eggs into a medium-sized bowl and whisk together with the coconut milk, salt, and black pepper until well combined.
In the same skillet used for the bacon, remove any excess bacon fat and add the coconut oil. Heat over medium-low heat and pour in the whisked eggs.
Gently stir the eggs continuously with a spatula, scraping the sides and bottom of the skillet. Cook the eggs for about 3-5 minutes until they are just softly scrambled and still slightly runny. Remove from heat immediately to prevent overcooking.
Warm the grain-free tortillas in a separate dry skillet over low heat, flipping once until they are heated through and pliable.
Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it roughly with a fork to the desired consistency.
To assemble the tacos, place a spoonful of scrambled eggs onto each warm tortilla, followed by a slice of crispy bacon broken into pieces. Top with a dollop of mashed avocado and a sprinkle of fresh cilantro if using.
Serve the Paleo Bacon and Egg Tacos immediately while warm for the best taste experience.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 3.8 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1400 mg | 30% | |
*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.
