Whole30 Bacon and Egg Taco

Start your day with a satisfying and healthy twist on a breakfast classic with this Whole30 Bacon and Egg Taco recipe! Perfectly crisp sugar-free bacon, creamy scrambled eggs made with a touch of coconut milk, and fresh mashed avocado come together in crunchy romaine lettuce leaves for a low-carb, grain-free alternative to traditional tacos. These handheld delights are topped with juicy cherry tomatoes, fragrant cilantro, and a squeeze of fresh lime, making every bite vibrant and flavorful. Quick to prepare in just 25 minutes and packed with protein, healthy fats, and wholesome ingredients, this recipe is not only Whole30-approved but also keto-friendly and gluten-free. Ideal for busy mornings, lazy brunches, or even a light dinner, these tacos are as versatile as they are delicious.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 slices sugar-free bacon
• 3 large eggs
• 2 tablespoons coconut milk
• 1 tablespoon ghee
• 1 avocado
• 0.5 lime
• 6 romaine lettuce leaves
• 6 cherry tomatoes
• 2 tablespoons fresh cilantro leaves
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat a skillet over medium heat and add the sugar-free bacon slices. Cook until crispy, about 6-8 minutes, turning occasionally. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.

Step 2

While the bacon cooks, crack the eggs into a mixing bowl. Add the coconut milk and whisk together until smooth. Season with salt and black pepper. Set aside.

Step 3

Halve the avocado, remove the seed, and scoop the flesh into a small bowl. Squeeze the juice of half a lime over the avocado and mash it with a fork until it reaches your desired consistency. Set aside.

Step 4

Once the bacon is cooked, remove excess grease from the skillet, leaving about 1 tablespoon. Add the ghee and let it melt over medium heat.

Step 5

Pour the egg mixture into the skillet and cook, stirring gently with a spatula. Continue cooking until the eggs are scrambled to a soft consistency, about 3-4 minutes.

Step 6

Chop the cherry tomatoes and fresh cilantro leaves into small pieces, set aside.

Step 7

To assemble the tacos, lay out the romaine lettuce leaves on a serving platter. Divide the scrambled eggs evenly among the leaves. Crumble the bacon over the eggs, and then add a dollop of the mashed avocado on top.

Step 8

Top each taco with chopped cherry tomatoes and fresh cilantro. Serve immediately with lime wedges on the side for extra flavor. Enjoy your Whole30 Bacon and Egg Tacos!

Nutrition Facts

Serving size	(1423.6g)

Amount per serving	% Daily Value*
Calories	1057.8

Total Fat 77.5g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 658mg	0%
Sodium 2041.7mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 23.5g	0%
Total Sugars 27.8g
Protein 50.1g	0%

Vitamin D 120IU	0%
Calcium 258.5mg	0%
Iron 8.9mg	0%
Potassium 3575.8mg	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: 61.4%

Protein: 17.6%

Carbs: 20.9%