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.
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)
Tried this recipe?Let us know how it was!
