Low Carb Breakfast Tacos
These low-carb breakfast tacos bring bold Mexican flavors without the carb overload. Fluffy scrambled eggs, crispy bacon, and creamy avocado nestle in warm tortillas, creating an irresistible morning feast. Top with fresh cilantro and zesty pico de gallo for a breakfast that’s both satisfying and keto-friendly.
Variations & Substitutions
You can swap the bacon for breakfast sausage or even go meatless with sautéed mushrooms and spinach. For the cheese, try queso fresco or cotija for an authentic Mexican touch.
If you’re watching calories, use egg whites instead of whole eggs. My personal favorite twist is adding some diced zucchini to the scrambled eggs – it adds wonderful texture and sneaks in extra nutrients.
Tips & Tricks for Perfect Results
Always cook your eggs on low heat – this creates that perfect, creamy texture we’re after. When warming tortillas, give them a slight char for extra flavor. I’ve found that whisking the eggs with cream creates the fluffiest results.
Pro tip: don’t overcrowd your tacos; less is more when it comes to fillings, ensuring everything stays put when you take that first bite.
Making the Recipe Stand Out
Fresh elements like pico de gallo or sliced jalapeños add brightness and kick. Consider making your own low-carb tortillas – it’s a game-changer for taste and freshness.
Storage & Reheating
Store the components separately in airtight containers in the fridge. When reheating, cover the tortillas with a damp paper towel and microwave for about a minute.
For freezing, you can assemble the tacos and freeze them – just remember to separate them after about 30-60 minutes in the freezer so they don’t stick together. They’ll keep well for up to three months frozen, making them perfect for busy mornings.
Low Carb Breakfast Tacos
Ingredients
- 8 large eggs
- 1/4 cup heavy whipping cream
- 6 slices bacon
- 2 tablespoons butter
- 4 low-carb tortillas
- 1/2 cup shredded cheese
- 1 avocado sliced
- Salt and pepper to taste
- Optional toppings: cilantro green onions, pico de gallo
Instructions
- Cook bacon until crispy, then crumble and set aside.
- Whisk eggs and heavy cream together with salt and pepper until well combined.
- Melt butter in a skillet over low heat.
- Pour egg mixture into the skillet, stirring frequently until soft and pillowy.
- Warm the low-carb tortillas in a separate pan.
- Assemble by filling each tortilla with eggs, crumbled bacon, cheese, and sliced avocado.
