Gluten-Free Bacon and Egg Taco

Start your morning right with these Gluten-Free Bacon and Egg Tacos—a deliciously satisfying breakfast that’s quick, easy, and naturally gluten-free! Featuring fluffy scrambled eggs infused with a touch of milk for extra creaminess, crispy crumbled bacon, and melty cheddar cheese, all nestled in a warm corn tortilla, this recipe is simplicity at its best. A topping of zesty salsa and fresh cilantro adds vibrant flavor and color, making every bite irresistibly tasty. Ready in just 30 minutes, this protein-packed recipe is perfect for busy mornings or a laid-back brunch. Whether you're on a gluten-free diet or just love creative breakfast tacos, these tacos are sure to be a hit at your table!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Gluten-free corn tortillas
• 4 large Eggs
• 8 slices Bacon
• 2 tablespoons Milk
• 1 cup Shredded cheddar cheese
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Butter
• 0.5 cup Salsa
• 0.25 cup Chopped fresh cilantro

Directions

Step 1

Begin by cooking the bacon. Place the 8 slices of bacon in a large skillet over medium heat. Cook until crispy, turning occasionally, for about 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.

Step 2

While the bacon is cooking, crack 4 large eggs into a bowl. Add 2 tablespoons of milk, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk the mixture until the eggs and milk are well blended and slightly frothy.

Step 3

In a nonstick skillet, add 1 tablespoon of butter and melt over medium heat. Pour in the egg mixture. Allow the eggs to set for a few moments, then gently stir with a spatula, pulling the eggs from the edges to the center. Continue cooking and stirring until the eggs are fully cooked and fluffy, about 5-7 minutes. Remove from heat.

Step 4

While the eggs are cooking, warm the gluten-free corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 1 minute on each side or by wrapping them in a damp paper towel and microwaving for about 20 seconds.

Step 5

Assemble the tacos by evenly distributing the scrambled eggs onto each tortilla. Top with crumbled bacon and sprinkle each with a tablespoon of shredded cheddar cheese.

Step 6

Add a spoonful of salsa on each taco, and finish with a sprinkle of chopped fresh cilantro for freshness.

Step 7

Serve immediately and enjoy your gluten-free bacon and egg tacos with your favorite hot sauce or sides.

Nutrition Facts

Serving size	(809.8g)

Amount per serving	% Daily Value*
Calories	1690.6

Total Fat 98.3g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 4.4g
Cholesterol 964.0mg	0%
Sodium 3655.2mg	0%
Total Carbohydrate 118.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 11.1g
Protein 91.5g	0%

Vitamin D 189.5IU	0%
Calcium 1223.6mg	0%
Iron 8.3mg	0%
Potassium 1532.8mg	0%

*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.

Source of Calories

Fat: 51.3%

Protein: 21.2%

Carbs: 27.5%