Love Mexican food? We also have recipes for Chicken Taquitos, Carne Asada Tostada with Chimichurri, Queso Fundido with Chorizo and Mexican Hot Chocolate.
Breakfast tacos without all the carbs!
Aaaand, here we go again… My 2020 resolution is to try to cut some of the carbs to drop the extra weight. But no boring food, please! Otherwise I won’t last a week. These breakfast tacos taste just like the real thing and will keep you satisfied for a long time! And, if you’re feeding a crowd, you can easily double or triple this recipe. You could even set it up as a breakfast taco bar, so your family or guests can assemble their own tacos and choose the toppings they like.
Ingredients for Low Carb Breakfast Tacos
To make these low carb tacos, you will need:
Low Carb Tortillas – These are my favorites. They taste just like the regular tortillas. Eggs Bacon Butter Heavy Cream Salt Pepper Cheese – optional Salsa – optional Avocado – optional Cilantro – optional
How many breakfast tacos per person?
Although the standard serving is 3 tacos per person, I find that with this recipe 1 taco is usually enough. Each taco includes 2 scrambled eggs and all the other toppings, making it a fulfilling meal.
How to make Perfect Scrambled Eggs
The secret to fluffy scrambled eggs is to whisk eggs, a splash of cream and seasonings before cooking them on medium-low heat. Here are some other tips to ensure your eggs are smooth and not dry and rubbery:
Use fresh eggs. The better the quality of the eggs you use, the better they will taste and the softer they’ll be. Local eggs from a trusted source are my favorite! Always use a non-stick pan. It prevents the eggs from sticking to the bottom, which not only helps with cleaning but also ensures the eggs cook evenly and slowly. I prefer a rubber spatula to a wooden spoon. Its flexible tip makes it easy to push the egg mixture from the sides to the center, creating the soft curds we are looking for. Don’t over stir. Just keep gently pushing the eggs toward the center and, as soon as curds (big lumps) start to form, you can shift from stirring to folding them over themselves. Don’t overcook! Due to the residual heat, the eggs will continue cooking even after you transfer them to a plate. So turn off the heat when they’re slightly softer than the way you want them to be, as they will firm up further as they sit, waiting to be enjoyed. The scrambled eggs should be creamy and fluffy, but not wet or runny. If that’s the case, you can pop them back in the pan to cook a little longer.
How to make Low Carb Breakfast Tacos Recipe
This is a simple breakfast tacos recipe, but it does require you to cook the eggs and bacon separately. That way, they are both ready at the same time and you don’t risk one getting cold while waiting for the other to cook. Recommended tools: whisk, rubber spatula, baking sheet, aluminum foil, non stick skillet. Here’s how to make breakfast tacos. As always, you will find the printable (and more complete) recipe at the end of this post!
Is this recipe keto?
The scrambled eggs, bacon, avocados, cheese and salsa are keto friendly. As for the tortillas, it will depend on the brand you buy. The ones I use – Mission Carb Balance Flour Tortillas – have only 4g net carbs. That being said, I do not follow a keto diet, so use your own judgement.
How long do low carb breakfast tacos last?
Once assembled, the tacos should be eaten right away. They are at their best when made fresh, but – if you don’t mind drier eggs and not so crispy bacon – you could prep all the fillings separately and refrigerate for up to 4 days.
How to reheat breakfast tacos
When ready to assemble the breakfast tacos, preheat the oven to 400 degrees F. The high temperature will heat the tacos quickly without steaming them for too long. Assemble the tacos with the eggs and bacon, wrap them individually in foil and heat in the preheated oven for 10 minutes. Then, open the foil pouches and return to the oven for 3-5 minutes. Let them cool slightly before topping with cheese, salsa, avocado and cilantro. Warning: Never place aluminum foil in the microwave.
Can breakfast tacos be frozen?
I am not a fan of freezing eggs, as I find that they tend to develop a rubbery texture when frozen and thawed. However, if convenience beats fluffiness for you, you could freeze the eggs, bacon and cheese separately and then thaw, assemble and reheat the tacos as needed. Alternatively, you could roll the tacos (using larger tortillas) into burritos, as they freeze better than tacos. Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
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