Keto Breakfast Tacos with Cheese Shells

Keto Breakfast Tacos with Cheese Shells are a delicious and inventive way to enjoy a low-carb start to your day. These tacos swap out traditional tortillas for crispy cheese shells, filled with a savory mix of scrambled eggs, avocado, and your choice of breakfast meats.

Course Breakfast

Cuisine Keto, Mexican

Keyword Cheese Shell Tacos, keto breakfast tacos, Keto Tacos, low carb breakfast

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 560kcal

Equipment

Oven
Baking sheet
Parchment paper
Whisk
Mixing bowl
Non-stick skillet
Spatula

Ingredients

Cheese Shells

2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese

Filling

8 large eggs
¼ cup heavy cream
Salt and pepper to taste
1 tablespoon unsalted butter
½ cup cooked and crumbled bacon
½ cup diced cooked sausage
1 medium avocado, sliced
¼ cup chopped fresh cilantro

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Create four circles of mixed shredded cheddar and mozzarella on the parchment paper, evenly spaced apart.
Bake the cheese circles in the preheated oven for 5-7 minutes or until the edges are golden brown and crispy.
Remove the baking sheet from the oven and let the cheese cool for 2-3 minutes. Then, using a spatula, gently lift and drape each cheese circle over a wooden spoon handle suspended between two jars or cups, forming a taco shell shape. Allow to cool completely.
While the cheese shells are cooling, whisk together the eggs, heavy cream, salt, and pepper in a bowl.
Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring continuously, until the eggs are scrambled and just set.
Assemble the tacos by dividing the scrambled eggs between the cheese shells, then top with crumbled bacon, diced sausage, sliced avocado, and chopped cilantro.
Serve immediately while the cheese shells are still crisp.

Notes

For a vegetarian option, omit the bacon and sausage, and add sautéed mushrooms or bell peppers.

Store any leftover cheese shells in an airtight container at room temperature. They can be crisped up again in the oven for 3-5 minutes at 350°F (175°C) if necessary.

Nutrition