Keto Breakfast Tacos With Bacon and Guacamole

Name: Keto Breakfast Tacos With Bacon and Guacamole
Cuisine: Latin American, American, Mexican
Ingredients: 1 tablespoon Brain Octane Oil; 2 pasture-raised eggs; 1 tablespoon grass-fed ghee; 1 medium organic avocado; 1/4 teaspoon Himalayan pink salt; 1/4 cup chopped organic romaine lettuce; 2 slices cooked uncured all natural bacon; 3 tablespoons diced cooked organic sweet potatoes; Optional: garnish of organic micro cilantro

9 steps

Updated at: Thu, 17 Aug 2023 12:42:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories395 kcal (20%)

Total Fat37 g (53%)

Carbs7.4 g (3%)

Sugars1.3 g (1%)

Protein10.2 g (20%)

Sodium580.2 mg (29%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tablespoonmct oil

¼ teaspoonhimalayan pink salt

¼ cupromaine lettuce

chopped, organic

2 slicesbacon

cooked, uncured, all, natural

3 tablespoonssweet potatoes

diced, cooked, organic

micro cilantro

optional, garnish, organic

Instructions

Step 1

Heat a small skillet to medium heat and add 1 tablespoon of ghee.

Step 2

Crack one egg into the center of the skillet and pierce the yolk.

Step 3

Cook the egg for approximately 1-2 minutes on each side or until solid but not overcooked. Remove from pan and place on a paper towel or parchment paper-lined plate.

Step 4

Repeat with other egg. These will be your taco shells.

Step 5

In a small bowl, mash avocado along with 1 tablespoon of Brain Octane Oil plus Himalayan pink salt.

Step 6

Divide avocado mixture evenly and spread half on each egg taco shell.

Step 7

Top each taco with half of the chopped romaine lettuce.

Step 8

Place one slice of bacon and half of the diced sweet potatoes on each taco.

Step 9

Garnish with optional micro cilantro and a tiny sprinkle of Himalayan pink salt. 5. Fold in half and eat as a taco.