Be prepared for these keto tacos to seriously uplevel your brunch game.

These keto breakfast tacos are a twist on the classic breakfast burrito, with scrambled eggs, avocado, tomato and bacon. Plus, while a regular breakfast burrito shell would kick you out of ketosis, we’ve made this keto taco recipe with crunchy, warm shells that require only 1 ingredient: mozzarella cheese. If you’ve never had a cheese taco shell before, you’re in for a treat.

These breakfast tacos are mouthwatering as is, but you can also add your favorite keto friendly toppings, such as full-fat organic sour cream, cilantro, freshly squeezed lime juice, pico de gallo, and jalapeños.

Regardless of the ingredients you choose, these keto tacos are guaranteed to wake up your taste buds and get the ketones ‘rolling,’ so you can take on your day with unlimited amounts of energy and light that fat-burning metabolic fire.

When it comes to animal products, we recommend choosing organic or purchasing from a local farmer when possible to avoid the hormones and antibiotics in conventional dairy.

This recipe makes 3 keto tacos. Note: one taco is one serving— they’re that filling!

0 from 0 votes Print The Best Keto Tacos Scrambled eggs, avocado, tomato and bacon filled in warm and crunchy mozzarella shells, these keto tacos are guaranteed to wake up your taste buds and get the ketones rolling. Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 3 Calories 490 kcal Author Kettle & Fire Ingredients 4 strips bacon

1 cup whole milk mozzarella cheese, shredded

1 tablespoon ghee

5 large eggs

½ avocado, diced

1 ounce cheddar cheese, shredded

1 Campari tomato, diced

1 stem green onion, thinly sliced Instructions Cook bacon first in a medium size skillet for 4 minutes over medium heat. Flip bacon and cook for another 4 minutes or until crispy. Using a tongs take bacon out of the skillet and place on a paper towel. Wipe down the same skillet with a paper towel and place ⅓ cup mozzarella cheese into pan creating a 5-inch wide circle. Melt mozzarella over medium heat on the stove top until edges become golden brown, 4 minutes. Carefully flip cheese with a spatula and let cook for 1 minute. Place a turkey baster (or anything 6 inches long and round) on the rim of a medium size bowl. Using a spatula lift cheese out of the skillet and drape over the turkey baster resting on the bowl. Repeat steps 2-5 with the remaining cheese in batches of ⅓ cups to create 3 taco shells total. In the same skillet, heat up 1 tablespoon of ghee over medium heat. Wisk 5 large eggs in a small bowl and pour into heated skillet. Scramble eggs for about 2 minutes or until fully cooked. Divide the scrambled eggs into three even portions and spoon into prepared taco shells. Add diced avocado, cheddar cheese and diced tomato on top of the scrambled eggs. Garnish with sliced green onion. Recipe Notes Keto | Gluten Free