These yummy Keto Breakfast Tacos are stuffed with creamy scrambled eggs, crispy bacon, avocado, and chives. They are a fun way to start the day!
Whilst our normal Keto Taco Shells are made entirely with mozzarella, we used a 1:1 mix of mozzarella and cheddar cheeses to make the shells pictured. It just gives the meal a little hit of cheddar flavor.
This Keto Breakfast Tacos recipe makes 4 serves. 1 serving is 1 taco and has 2g net carbs.
We recommend making your Keto Breakfast Tacos fresh. The Low Carb Taco Shells can be made the day before and stored in the fridge.
Keto Breakfast Tacos Ingredients
- 4 Keto Taco Shells
- 5 slices of Bacon
- 4 large Eggs
- 4 tablespoons of Cream
- ¼ teaspoon of Salt
- Pinch of White Pepper, ground
- 1 tablespoon of Butter
- ½ an Avocado, diced
- 1 tablespoon of Chives, finely chopped
How to Make Keto Breakfast Tacos
- Cook the bacon to your desired crispiness, either in the oven or pan-fried. Keep 4 slices warm, and chop the 5th into small pieces. Set aside.
- In a small bowl, add the eggs, cream, salt, and pepper. Whisk well.
- Place a nonstick frying pan over high heat and add the butter. Once the butter starts to sizzle, pour in the eggs.
- Use a heat resistant spatula to continually move the eggs around, until they are softly scrambled.
- Remove from the heat.
- Fill your cheese shells with a slice of bacon, followed by ¼ of the scrambled egg mixture, then top with the diced avocado, chopped bacon, and chives.
- Serve immediately!
Keto Breakfast Tacos
These yummy Keto Breakfast Tacos are stuffed with creamy scrambled eggs, crispy bacon, avocado, and chives. They are a fun way to start the day!
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Print Pin Share EmailServings: 4 servings
Calories: 479kcal
Unit Conversion
Ingredients
- 4 Keto Taco Shells
- 5 slices Bacon
- 4 large Eggs
- 4 tablespoons Cream
- ¼ teaspoon Salt
- Pinch White Pepper ground
- 1 tablespoon Butter
- ½ Avocado diced
- 1 tablespoon Chives finely chopped
Instructions
- Cook the bacon to your desired crispiness, either in the oven or pan-fried. Keep 4 slices warm, and chop the 5th into small pieces. Set aside.
- In a small bowl, add the eggs, cream, salt, and pepper. Whisk well.
- Place a nonstick frying pan over high heat and add the butter. Once the butter starts to sizzle, pour in the eggs.
- Use a heat resistant spatula to continually move the eggs around, until they are softly scrambled.
- Remove from the heat.
- Fill your cheese shells with a slice of bacon, followed by ¼ of the scrambled egg mixture, then top with the diced avocado, chopped bacon, and chives.
- Serve immediately!
Nutrition
Calories: 479kcal | Carbohydrates: 4g | Protein: 24g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 257mg | Sodium: 440mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 683IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Looking for more tasty Keto Breakfast recipes, try our;
To make a larger batch of this Keto Breakfast Tacos recipe adjust the servings above.
