Low Carb Breakfast Tacos
These Low Carb Breakfast Tacos will fill you up without messing with your New Year’s resolutions. Loaded with the fluffiest scrambled eggs, bacon and toppings of your choice, you won’t even notice these are low carb!
Love Mexican food? We also have recipes for Chicken Taquitos, Carne Asada Tostada with Chimichurri, Queso Fundido with Chorizo and Mexican Hot Chocolate.
Breakfast tacos without all the carbs!
Aaaand, here we go again…
My 2020 resolution is to try to cut some of the carbs to drop the extra weight. But no boring food, please! Otherwise I won’t last a week.
These breakfast tacos taste just like the real thing and will keep you satisfied for a long time!
And, if you’re feeding a crowd, you can easily double or triple this recipe. You could even set it up as a breakfast taco bar, so your family or guests can assemble their own tacos and choose the toppings they like.
Ingredients for Low Carb Breakfast Tacos
To make these low carb tacos, you will need:
- Low Carb Tortillas – These are my favorites. They taste just like the regular tortillas.
- Eggs
- Bacon
- Butter
- Heavy Cream
- Salt
- Pepper
- Cheese – optional
- Salsa – optional
- Avocado – optional
- Cilantro – optional
How many breakfast tacos per person?
Although the standard serving is 3 tacos per person, I find that with this recipe 1 taco is usually enough. Each taco includes 2 scrambled eggs and all the other toppings, making it a fulfilling meal.
How to make Perfect Scrambled Eggs
The secret to fluffy scrambled eggs is to whisk eggs, a splash of cream and seasonings before cooking them on medium-low heat.
Here are some other tips to ensure your eggs are smooth and not dry and rubbery:
- Use fresh eggs. The better the quality of the eggs you use, the better they will taste and the softer they’ll be. Local eggs from a trusted source are my favorite!
- Always use a non-stick pan. It prevents the eggs from sticking to the bottom, which not only helps with cleaning but also ensures the eggs cook evenly and slowly.
- I prefer a rubber spatula to a wooden spoon. Its flexible tip makes it easy to push the egg mixture from the sides to the center, creating the soft curds we are looking for.
- Don’t over stir. Just keep gently pushing the eggs toward the center and, as soon as curds (big lumps) start to form, you can shift from stirring to folding them over themselves.
- Don’t overcook! Due to the residual heat, the eggs will continue cooking even after you transfer them to a plate. So turn off the heat when they’re slightly softer than the way you want them to be, as they will firm up further as they sit, waiting to be enjoyed.
- The scrambled eggs should be creamy and fluffy, but not wet or runny. If that’s the case, you can pop them back in the pan to cook a little longer.
How to make Low Carb Breakfast Tacos Recipe
This is a simple breakfast tacos recipe, but it does require you to cook the eggs and bacon separately. That way, they are both ready at the same time and you don’t risk one getting cold while waiting for the other to cook.
Recommended tools: whisk, rubber spatula, baking sheet, aluminum foil, non stick skillet.
Here’s how to make breakfast tacos. As always, you will find the printable (and more complete) recipe at the end of this post!
- Cook the bacon – Place the bacon slices in a single layer on a foil lined baking sheet, without overlapping or else they can stick together, and cook in the oven, at 400 degrees F until crispy. That should take 15-20 minutes, depending on your oven.
- Whisk the eggs – Once the bacon is halfway ready, whisk the eggs with the heavy cream, salt and pepper.
- Melt the butter – Heat the butter on a nonstick skillet, over medium low heat, until melted.
- Scramble the eggs – Pour the egg mixture and, using a rubber spatula, keep gently pushing the eggs towards the center. Once curds start to form, begin to fold the mixture over itself. As soon as it looks slightly softer than the way you like, take it off the heat as it will continue cooking in residual heat.
- Divide the eggs into the tortillas.
- Top with the chopped bacon.
- Add cheese.
- Add salsa.
- Top with cubed avocados and cilantro.
Is this recipe keto?
The scrambled eggs, bacon, avocados, cheese and salsa are keto friendly.
As for the tortillas, it will depend on the brand you buy. The ones I use – Mission Carb Balance Flour Tortillas – have only 4g net carbs.
That being said, I do not follow a keto diet, so use your own judgement.
How long do low carb breakfast tacos last?
Once assembled, the tacos should be eaten right away.
They are at their best when made fresh, but – if you don’t mind drier eggs and not so crispy bacon – you could prep all the fillings separately and refrigerate for up to 4 days.
How to reheat breakfast tacos
When ready to assemble the breakfast tacos, preheat the oven to 400 degrees F. The high temperature will heat the tacos quickly without steaming them for too long.
Assemble the tacos with the eggs and bacon, wrap them individually in foil and heat in the preheated oven for 10 minutes. Then, open the foil pouches and return to the oven for 3-5 minutes.
Let them cool slightly before topping with cheese, salsa, avocado and cilantro.
Warning: Never place aluminum foil in the microwave.
Can breakfast tacos be frozen?
I am not a fan of freezing eggs, as I find that they tend to develop a rubbery texture when frozen and thawed.
However, if convenience beats fluffiness for you, you could freeze the eggs, bacon and cheese separately and then thaw, assemble and reheat the tacos as needed.
Alternatively, you could roll the tacos (using larger tortillas) into burritos, as they freeze better than tacos.
Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
Low Carb Breakfast Tacos
Ingredients
- 6 slices bacon
- 8 large eggs
- ⅓ cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 4 low carb tortillas
- Toppings: shredded cheddar cheese, salsa, cubed avocados, cilantro.
Equipment
Instructions
- Preheat oven to 400ºF and line a large baking sheet with aluminum foil.
- Lay the bacon slices onto the baking sheet, making sure there’s some space between them. If they overlap, they will stick together and won’t cook evenly. Bake until crispy, 15-20 minutes.
- Once bacon is halfway done, start preparing the eggs. Whisk the eggs, heavy cream, salt and pepper in a medium bowl.
- Heat the butter in a nonstick skillet, over medium low heat. Add the egg mixture and, using a rubber spatula, gently push the edges toward the center. When large curds start forming, you can switch from pushing to gently folding the mixture over itself.
- Once the eggs look slightly softer than the way you like them, they are done. They will firm up further off the heat.
- Remove bacon from oven and place it on a paper towel lined plate to soak the excess grease. Then, crumble or roughly chop and divide into 4 equal portions (about 1 ½ bacons per person).
- Warm the tortillas on a skillet or in the microwave (wrapped in wet paper towels).
- Divide the egg and bacon among the four tortillas. Then, top with cheese, salsa, avocado and cilantro, if desired.
- Serve immediately!
