Keto Breakfast Taco
Start your day with a flavorful twist on a classic morning meal with these irresistible Keto Breakfast Tacos! Perfectly crispy cheddar cheese taco shells are filled with creamy scrambled eggs, crispy bacon, fresh avocado slices, and a dollop of tangy sour cream, all topped with a sprinkle of chopped cilantro for a burst of freshness. This low-carb, high-fat recipe is a game-changer for anyone following a keto lifestyle, offering a satisfying mix of textures and bold flavors. Ready in just 25 minutes, these tacos are ideal for a quick and delicious breakfast or brunch. Whether you're meal prepping or enjoying a leisurely weekend morning, these Keto Breakfast Tacos will keep you energized and on track with your health goals!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Cheddar cheese, shredded
- 4 large Eggs
- 2 tablespoons Heavy cream
- 1 tablespoons Butter
- 4 slices Bacon strips
- 1 medium Avocado
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Cilantro, chopped
- 4 tablespoons Sour cream
Directions
Step 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Place 1/2 cup of shredded cheddar cheese on the baking sheet and spread it out into a circle about 5 inches wide. Repeat to make a second cheese circle.
Step 3
Bake in the oven for 6-8 minutes, or until the edges are golden brown and crispy.
Step 4
While the cheese shells are baking, whisk together the eggs, heavy cream, salt, and black pepper in a bowl.
Step 5
In a non-stick skillet, melt the butter over medium heat. Add the egg mixture and cook, gently stirring, until the eggs are scrambled to your desired doneness.
Step 6
In another skillet, cook the bacon strips over medium heat until crisp. Remove and place on paper towels to drain excess fat.
Step 7
Remove the cheese shells from the oven and let them cool for 1 minute, then mold them gently over a rolling pin or similar cylindrical object to shape them into a taco shell.
Step 8
Slice the avocado and crumble the bacon strips.
Step 9
Fill each cheese taco shell with scrambled eggs, avocado slices, bacon pieces, and a sprinkle of chopped cilantro.
Step 10
Top with a tablespoon of sour cream each and serve immediately.
Nutrition Facts
| Serving size | (590.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1442.8 |
| Total Fat 121.6g | 0% |
| Saturated Fat 56.7g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 986.1mg | 0% |
| Sodium 2857.6mg | 0% |
| Total Carbohydrate 22.3g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 5.0g | |
| Protein 69.8g | 0% |
| Vitamin D 190.2IU | 0% |
| Calcium 1003.0mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 1317.2mg | 0% |
Source of Calories