Keto Breakfast Tacos


Keto Breakfast Tacos

Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 895 kcal


  • 3 large free-range eggs
  • 2 tablespoons organic heavy (whipping cream)
  • 1 tablespoon Golden Taco Seasoning
  • Extra-virgin olive oil
  • 2 cups shredded organic Mexican cheese blend
  • 1 tablespoon Golden Ghee
  • 1 avocado (peeled, pitted)
  • sliced Cayenne pepper sauce


  • In a medium bowl, whisk together the eggs, heavy cream, and taco seasoning. Set aside.
  • To make the taco “shells,” grease a nonstick skillet with olive oil and place it over medium heat. Once the oil is hot, put ½ cup of cheese in the middle of the skillet, making a circle of cheese about 4 inches in diameter. Cook the cheese until it is bubbling and starts to brown ever so slightly, 3 to 5 minutes. Remove it from the skillet and form it into a taco shell shape. Stand it upside down to cool. Repeat this process to create 3 more taco shells.
  • Wipe out the skillet, then place it back over medium heat and add the ghee. Once melted, give the egg mixture a quick stir and add it to the skillet. Gently stir the eggs until scrambled and cooked through, about 5 minutes.
  • To serve, divide the eggs between the taco “shells” and top with the avocado slices and a dash of cayenne pepper sauce

Ready To Start Your Keto Diet?

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Check out this free presentation on The 3-Week Ketogenic Diet now to learn more about how to follow the diet—and lose weight and improve your life in 21 days.

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