Whole30 Breakfast Taco
Kick-start your morning with these vibrant Whole30 Breakfast Tacos—a guilt-free, nutrient-packed recipe that combines wholesome ingredients with bold flavors. Perfectly fluffy eggs, enriched with creamy coconut milk, are sautéed alongside diced red bell pepper and onions and served in crisp lettuce wraps, creating a fresh and satisfying taco base. Topped with velvety mashed avocado, zesty lime juice, fragrant cilantro, and a touch of optional hot sauce, these breakfast tacos deliver the perfect balance of healthy fats, protein, and bright flavors. Quick to prepare in just 20 minutes, this gluten-free, dairy-free recipe is ideal for those sticking to Whole30 or simply seeking an energizing alternative to traditional breakfast foods.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons coconut milk
- 1 tablespoon ghee
- 6 pieces romaine or butter lettuce leaves
- 0.5 cup diced red bell pepper
- 0.25 cup diced red onion
- 1 piece avocado
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 teaspoons hot sauce (optional)
Instructions
In a medium bowl, whisk the eggs together with the coconut milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add the ghee. Allow it to melt and coat the skillet evenly.
Add the diced red onion and bell pepper to the skillet and sauté for about 3-4 minutes, until they start to soften.
Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3-4 minutes. Remove from heat.
Rinse and pat dry the lettuce leaves. Arrange them as taco shells on a serving plate.
Halve and pit the avocado. Scoop out the flesh into a small bowl and mash it with a fork, then stir in the fresh lime juice. Add a pinch of salt, to taste.
Spoon the scrambled eggs evenly into each lettuce leaf.
Top each taco with a dollop of mashed avocado, sprinkle with fresh cilantro, and add a drizzle of optional hot sauce if desired.
Serve immediately and enjoy your Whole30 compliant breakfast tacos!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 560 mg | 12% | |
*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.
