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Keto Smoky Breakfast Tacos Recipe

These Keto Smoky Breakfast Tacos are the perfect low-carb, high-protein breakfast packed with flavor. Featuring smoky bacon, fluffy eggs, and creamy avocado in a keto-friendly shell, they’re quick to make, meal-prep friendly, and a hit for anyone following a keto diet.

Ingredients

Scale

Shells:

  • 4 large cheese crisps (homemade or store-bought)
    OR
  • 4 large low-carb tortillas

Filling:

  • 4 large eggs
  • 4 slices of bacon (or chorizo)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sautéed spinach (optional)
  • 1/4 cup sour cream
  • 1/4 cup salsa (preferably smoky chipotle)
  • 1/2 avocado, sliced or mashed

Seasonings:

  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Prepare the Shells
    • For cheese crisps: Preheat oven to 400°F (200°C). Place 1/4 cup shredded cheddar on a parchment-lined baking sheet, spreading into thin circles. Bake 5–7 minutes until golden, then shape while warm.
    • For tortillas: Warm in a skillet to make pliable.
  2. Cook the Bacon
    • In a skillet over medium heat, cook bacon until crisp. Set aside. For chorizo, cook until browned and crumbly. Drain excess grease.
  3. Scramble the Eggs
    • In the same skillet, reduce heat to medium-low. Whisk eggs with smoked paprika, garlic powder, and salt. Scramble gently until fluffy.
  4. Assemble the Tacos
    • Layer scrambled eggs, crumbled bacon, shredded cheese, sour cream, salsa, and avocado in your shell of choice.
  5. Serve
    • Serve immediately or wrap in foil for a grab-and-go option.

Notes

  • Store fillings and shells separately for meal prep.
  • Customize toppings with jalapeños, cilantro, or lime.
  • Cheese crisps can be reheated in the oven to restore crispiness.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition