Breakfast is one of the best meals of the day, but you can feel like you’re missing out if you’re trying to cut out carbs or eat healthier. After all, what is a breakfast without giant pancakes, buttery bread, and hash browns. Nothing, that’s what. However, before you suffer through fruit and yogurt one more morning, how about some low-carb breakfast weave tacos? A protein filled breakfast will give you the best start to the day – and this recipe will make everyone wish they were eating low-carb too. You’ll feel so full up after these that you won’t be watching the clock, counting down until lunchtime, either. Prepare yourself for these dreamy low-carb breakfast weave tacos.
There are lots of different ways you can choose to serve these up, but we’ve opted for ones doused in cheese and hot sauce. Yummy! You could always make your own homemade salsa to go with them too, however. So, for these breakfast weave tacos you’re going to want 16 slices of bacon, cut in half, six large eggs, a tablespoon of whole milk, a tablespoon of butter, two tablespoons of chives, chopped, a quarter of a cup of Monterey Jack cheese, one small avocado, sliced, salt, black pepper, and hot sauce to serve. These ingredients will make four breakfast weave tacos, so feel free to alter the amounts if you need to make more or less.
Making the shells
First up, you’re going to want to make the bacon taco shells. To do this, preheat your oven to 400° and cover a large baking tray with foil. Now, make yourself a bacon weave using 8 halves of bacon in one corner of the tray. Rinse and repeat another three times until you have four large weaves of bacon in each corner of the tray. Season your weaves with black pepper, before placing a baking rack upside down on top of the bacon – this will keep it flat. Bake away until you’ve got some crispy bacon (around 30-35 minutes) before quickly trimming each square weave to turn it into a circle. Now you’ve got your bacon taco shells!
Cooking the contents
While your bacon is crisping up, you may want to make the contents of the taco. Whisk together the eggs and milk in a bowl before pouring into a nonstick skillet that has the butter melted in it. Fold the eggs while they’re cooking to keep them moving around, to make the perfect fluffy scrambled eggs. Season with some salt and pepper, before adding the chives at the last minute. Take off the heat and start to assemble your tacos! Inside each bacon taco shell, add in your scrambled egg. Now, sprinkle with some of the cheese, add a few slices of the avocado, and then finish off with some hot sauce. Delicious!
This is the perfect kind of breakfast for when you have a bit of time during those lazy weekend mornings, but don’t want to waste all of your hard work on a carb-heavy breakfast. Once you’ve tried these, you won’t ever want to go back to cereal or toast again.