This week I got intrigued by my sister’s keto friendly recipes. This keto friendly breakfast taco is a fun way to mix up the usual breakfast routine and keep things low carb as well. Particularly excellent, these come together in just 10 minutes. Not bad for a weekend or weekday morning!
Make the Taco Shell
To make this breakfast taco keto friendly, start by making your taco shells out of shredded cheese. For each cheese taco shell, sprinkle a handful of shredded Mexican blend (or another shredded cheese) in a 6 inch diameter circle on a flat griddle or pan. I made 4 of these for 4 tacos.
Let these rounds of cheese cook over medium high heat until browning around the edges (about 90 seconds.) Flip each cheese disc over as it starts to brown around the edges, and finish the other side for about another 45 seconds over low heat, until just browning. Remove from heat.
While still warm, curl the shells around a rolling pin to shape. If you don’t have a rolling pin, just fold them a bit in the shape of a taco. They’ll firm up as they cool. That’s it!
Make the taco filling
We made a simple egg scramble for this version with 5 eggs and a pinch of salt and pepper. You could certainly crumble in some bacon, sausage or veggies here too! Make the scramble any way you like it.
Choose your garnish
We went with chives for garnish because our garden is growing wild with them. You could also do Cholula and sour cream, cilantro, shredded cheese or crumbled bacon on top. Yummm!!
Enjoy!
This keto friendly breakfast taco recipe made 4 tacos total which was just right for our mommy/daughter breakfast. Salty crispy cheese shells, with soft fluffy eggs, and the fresh chives for just a pop of color and flavor. We both thought they were delicious!!! Enjoy!
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