Tired of the same old breakfast routine? Ditch the carbs and dive into the most satisfying morning meal you’ll ever have! These Keto Breakfast Tacos swap out the traditional tortilla for a mind-blowingly crispy, savory shell made entirely of cheese. Stuffed with fluffy scrambled eggs, salty bacon, and creamy avocado, this is the ultimate grab-and-go breakfast that will keep you energized and delighted all morning long. Get ready to revolutionize your breakfast game!
Ingredients
• 1 cup / 113g shredded mozzarella cheese
• 6 large eggs
• 2 tbsp / 28g butter
• 3 strips bacon
• 1 oz / 28g shredded cheddar cheese
• ½ avocado, sliced or diced
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 375°F / 190°C. Arrange the bacon strips on a foil-lined baking sheet and bake for 12-15 minutes, or until perfectly crispy. Set aside on a paper towel-lined plate.
3. While the bacon cooks, heat a medium nonstick skillet over medium heat. Sprinkle ⅓ cup of the shredded mozzarella in a thin, even circle in the center of the pan.
4. Cook for 2-3 minutes, until the cheese is melted and the edges are golden brown and crispy. Using a spatula, carefully lift the cheese circle and drape it over the handle of a wooden spoon to form a shell shape as it cools. Repeat twice more with the remaining mozzarella.
5. In the same skillet, melt the butter over medium-low heat. Whisk the eggs with a pinch of salt and pepper, then pour into the pan. Cook, stirring gently, until the eggs are soft and fluffy.
6. Assemble your tacos! Crumble the cooked bacon. Fill each crispy cheese shell with scrambled eggs, crumbled bacon, and avocado slices. Top with a sprinkle of cheddar cheese and optional hot sauce or fresh cilantro.
Nutritional Information
• Nutritional Info
• Per ServingCalories: 440Fat: 36gNet Carbs: 4gProtein: 26g
Pro Tips
• For the crispiest shells, use a low-moisture, part-skim mozzarella and ensure your nonstick pan is well-seasoned.
• Don’t let your pan get too hot! Medium heat is key to melting the cheese evenly without burning it before it gets crispy.
• Customize your fillings! Add cooked chorizo, sautéed spinach, or a sprinkle of chili powder to the eggs for a different flavor profile.
• The cheese shells will be very pliable when hot. Work quickly to shape them, but be careful not to burn your fingers.
FAQ
Q: Can I use a different cheese for the taco shells
A: Yes, but for the crispiest results, it’s best to use a low-moisture, part-skim cheese like the recommended mozzarella. Other hard cheeses like provolone or parmesan can also work, but avoid overly oily cheeses.
Q: How do I prevent my cheese shells from burning
A: The key is to use medium heat. If your pan is too hot, the cheese will burn before it has a chance to melt evenly and become crispy. Cook until the edges are golden brown and the bubbling slows down.
Q: How do I store leftover keto breakfast tacos
A: For best results, store the cheese shells and fillings separately. Keep the cooled cheese shells in an airtight container at room temperature for up to 2 days. Refrigerate the cooked eggs and bacon and reheat before assembling.
Q: What other fillings can I add to these tacos
A: You can easily customize these tacos! Try adding cooked chorizo, sautéed spinach, bell peppers, or mushrooms. For toppings, consider a dollop of sour cream, fresh cilantro, or your favorite keto-friendly hot sauce.
