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!
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!
Notes
Cooking bacon:
My favorite way of cooking bacon is in the oven. Lining a baking sheet with foil makes cleaning easier. Just make sure the slices of bacon don't overlap, or they will stick together and won't cook evenly.Perfect scrambled eggs:
Read the blog post for my tips for the best scrambled eggs. Cooking low and slow is the way to go!Make ahead:
I prefer breakfast tacos freshly made. However, if you don't mind day old eggs, you could prep all the fillings separately and refrigerate for up to 4 days.Freezing:
Freezing and thawing eggs will affect its texture. If you're okay with that, you can freeze all the toppings separately and then thaw, assemble and reheat the tacos as needed.Reheating tacos:
When ready to serve the tacos, you can assemble the tacos with the eggs and bacon, wrap them individually in foil and heat in a 400 degrees F oven for 10 minutes. Then, open the foil pouches and continue heating for another 3 to 5 minutes. Once the tacos are hot, you can top with the cheese, salsa, avocado and cilantro.Nutrition:
Nutrition info is automatically calculated and doesn't include toppings.Nutrition
Serving: 1taco, Calories: 278kcal, Carbohydrates: 2g, Protein: 13g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 416mg, Sodium: 159mg, Potassium: 155mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1006IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 2mg