Paleo Bacon Egg and Cheese Taco
Transform your mornings with these irresistible Paleo Bacon Egg and Cheese Tacos—a protein-packed, gluten-free breakfast that’s as nutritious as it is indulgent. Featuring crispy thick-cut bacon, fluffy scrambled eggs infused with cheesy-tasting nutritional yeast, and creamy slices of avocado, all nestled in crisp, low-carb romaine lettuce "taco shells." This recipe is a paleo-friendly twist on a breakfast classic, offering all the savory flavors you love without the bread or dairy. Finished with a sprinkle of fresh chives for vibrant color and flavor, these easy-to-make tacos are perfect for starting your day on a wholesome note or fueling up pre- or post-workout. Ready in under 30 minutes, this dish is ideal for busy mornings yet elegant enough for a weekend brunch centerpiece. Keywords: paleo breakfast tacos, bacon egg and cheese, gluten-free breakfast, dairy-free taco recipe.
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Recipe Information
Ingredients
- 4 large Eggs
- 6 slices Thick-cut bacon
- 2 tablespoons Coconut oil
- 2 tablespoons Nutritional yeast
- 1 large Avocado
- 6 leaves Romaine lettuce leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh chives
Instructions
Begin by slicing the thick-cut bacon into bite-sized pieces.
In a large skillet over medium-high heat, cook the bacon pieces until they are crispy, about 7-8 minutes. Once cooked, remove the bacon from the skillet and place onto a paper towel-lined plate to remove excess grease.
Drain the excess bacon fat from the skillet, leaving about 1 tablespoon in the pan for added flavor.
In a separate bowl, crack the eggs and whisk them well. Add salt and black pepper to taste.
Return the skillet to the stove over medium heat and add in the coconut oil. Allow it to melt completely and coat the skillet.
Pour the whisked eggs into the skillet. Allow the eggs to cook without stirring for about 30 seconds to set.
Gently stir the eggs using a spatula, continuing to cook them until they reach your desired consistency, typically 2-3 minutes for soft, scrambled eggs.
Add 2 tablespoons of nutritional yeast to the scrambled eggs, stirring until well combined. This will give the eggs a cheesy flavor while keeping it paleo-friendly.
Remove the skillet from heat and fold in the crispy bacon pieces.
Peel and slice the avocado into thin slices.
To assemble the tacos, lay out the romaine lettuce leaves as your taco shells. Spoon an equal amount of the bacon and egg mixture onto each leaf.
Top each taco with slices of avocado and a sprinkle of fresh chives.
Serve immediately and enjoy your nutritious and delicious paleo breakfast tacos!
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 2.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1770 mg | 38% | |
*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.
