Paleo Bacon Egg Taco
Indulge in this protein-packed Paleo Bacon Egg Taco, a vibrant and guilt-free way to start your day or fuel your afternoon. This grain-free taco swaps traditional tortillas for crisp Romaine lettuce leaves, creating a refreshing base for fluffy scrambled eggs, smoky bacon, creamy avocado, and juicy cherry tomatoes. Enhanced with a sprinkle of fresh cilantro and a zesty squeeze of lime, this wholesome recipe is ready in just 25 minutes, making it perfect for busy mornings or leisurely brunches. Whether you're following a paleo diet or simply craving a nourishing meal, these satisfying tacos deliver bold flavors with every bite.
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Recipe Information
Ingredients
- 6 slices Bacon
- 6 large Eggs
- 2 tablespoons Coconut oil
- 6 large leaves Romaine lettuce
- 0.5 cup, halved Cherry tomatoes
- 1 medium, sliced Avocado
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Preheat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 5 to 7 minutes, turning occasionally. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat.
While the bacon is cooking, prepare the other taco ingredients: halve the cherry tomatoes, slice the avocado, and rinse and pat dry the Romaine lettuce leaves.
In a mixing bowl, crack the eggs and whisk them together with salt and black pepper until well combined.
Once the bacon is done and the skillet is empty, wipe out any excess bacon grease, leaving approximately one tablespoon in the skillet. If there is not enough bacon grease, add a tablespoon of coconut oil to the skillet.
Pour the whisked eggs into the skillet and cook over medium-low heat. Use a spatula to gently stir and scramble the eggs until they are cooked through but still soft and fluffy, about 3 to 5 minutes.
To assemble the tacos, lay out the Romaine lettuce leaves on a serving platter. Divide the scrambled eggs among the lettuce leaves.
Add two slices of crispy bacon to each lettuce wrap, breaking them in half if needed for easy fitting.
Top each taco with halved cherry tomatoes, avocado slices, and a sprinkle of fresh cilantro.
Serve immediately with lime wedges on the side to drizzle as desired.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 4.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 233 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1716 mg | 37% | |
*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.
