Keto Bacon Shell Breakfast Tacos
2.1g
Net Carbs
15.9g
Protein
40.0g
Fat
1.3g
Fiber
460
Calories
Cooking tip: Weaving a bacon mat is a fun option for including bacon in a variety of recipes. In this recipe, it creates a taco shell, but it could also be used to wrap a piece of meat before roasting (think bacon wrapped turkey), or grilling (think bacon wrapped porkloin) to add flavor, moisture, and texture. Take a look at one of the many online videos showing how to create a bacon weave to get a better visual idea of how to make the tasty bacon accessory.
Ingredients:
- 1/4 teaspoon powder chili peppers USDA
- 3/4 teaspoon fresh chives USDA
- 4 lrgs raw egg USDA
- 2 tablespoons mexican blend cheese FNDDS
- 2 tablespoons red salsa FNDDS
- 1 tablespoon heavy whipping cream USDA
- 1 1/2 tablespoons fresh scallions, tops & bulb, chopped USDA
- 1 tablespoon butter, unsalted USDA
- 1/4 teaspoon table salt USDA
- 18 slices raw bacon, cured USDA
- 1/2 tablespoon fresh cilantro, leaves USDA
- 1/2 ea fresh avocado USDA
Directions:
- Heat oven to 400°F. Line a baking sheet with foil.
- Begin by making woven bacon taco shells. Cut two pieces of bacon in half, then slice in half lengthwise to leave you with four skinny bacon slices. Weave those together tightly, then take one more piece of bacon, cut in half, and use those to weave around the edges forming a round shape. Place on the baking sheet and repeat until 6 round bacon mat shells have been formed. Sprinkle each bacon mat with a pinch of chili powder. Cover with a sheet of parchment paper and another baking sheet to hold the bacon down for best results. Bake for 20-25 minutes, until fully cooked and beginning to crisp. Remove to a paper towel lined plate or baking sheet. While still warm, shape into taco shells between two mugs and allow to cool completely.
- In a medium bowl, use a fork to whisk together eggs, salt, and heavy cream.
- Warm a medium skillet over medium heat. Once warm, add butter, and sauté sliced scallions until just beginning to soften, about 1 minute. Add eggs and cook, gently stirring with a spatula until they reach desired level of doneness, about 4 minutes more.
- Evenly fill bacon shells with scrambled eggs, about 2 rounded tablespoons in each. Top each with 1 teaspoon shredded cheese, 1 teaspoon salsa, 1/8 teaspoon chopped fresh chives, 2 cilantro leaves, and an even amount of avocado (about 11 grams on each). One filled bacon shell as described is one serving.
