These beauties make a stir umlauting lunch with undertones of passionate affairs with food. They elevate lunch to a new high as they seem to take on so many different levels and taste ranges all at the same time. Treat yourself to a decadent lunch like one of those you find in really expensive restaurants where there’s just s little bit of food, l but it’s very pretty and costs a fortune. That’s the kind of meal these tacos make you feel as though your having, until you bite into them and realize they are so much more than just pretty.

KETO BREAKFAST TACOS WITH BACON AND GUACAMOLE

Upgrade your fast food with these easy to make keto tacos. Though they make a great low-carb breakfast burrito alternative, the combo of flavors is a fiesta in your mouth that you can have for any meal, any time of day. Instead of flour or corn, these keto tacos use a lightly cooked egg for its shell. Stuffed with bacon, romaine lettuce, guacamole and ground beef, these Mexican-inspired treats give Taco Tuesday (or Wednesday or Thursday…) a whole new meaning.

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Total Time 15

Course ##energy enhancer, #brunch, #Sandwich, #tacos

Cuisine Mexican

Servings

Equipment

Frying Pan

Ingredients

2 pasture-raised eggs
1 tablespoon grass-fed ghee or regular butter
1 medium organic avocado or regular avocado
1/4 teaspoon Himalayan pink salt
1/4 cup chopped organic romaine lettuce or regular romaine
2 slices cooked pastured bacon or regular bacon

Instructions

Heat a small skillet to medium heat and add 1 tablespoon of ghee.
Crack one egg into the center of the skillet and pierce the yolk.
Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate.
Repeat with other egg. These will be your taco shells.
In a small bowl, mash avocado along with 1 tablespoon of Brain Octane Oil plus Himalayan pink salt.
Divide avocado mixture evenly and spread half on each egg taco shell.
Top each taco with half of the chopped romaine lettuce.
Place one slice of bacon and half of the diced sweet potatoes on each taco.
Garnish with optional micro cilantro and a tiny sprinkle of Himalayan pink salt.
Fold in half and eat as a taco.
Serves: 2 (1 taco per serving)