Updated: Jun 20, 2020
Recipe By Primal Kitchen
¼ white onion, diced
1 teaspoon fresh lime juice
½ teaspoon salt
1 tablespoon fresh cilantro, chopped
4 strips bacon
1 cup whole milk cheddar, jack cheese, or Mexican cheese blend, shredded
1 teaspoon Primal Kitchen Avocado Oil
5 large eggs
1 tablespoon whole milk
¼ teaspoon freshly ground black pepper
1 small avocado, pitted and cut into cubes
Preheat oven to 400ºF.
Optional: Make pico de gallo: Place diced tomato, white onion, fresh lime juice, chopped cilantro, and ¼ teaspoon salt into a bowl. Stir until well combined. Set aside. (tomatoes are not keto so eat them sparingly)
Bake the bacon in the oven on a sheet pan at 400ºF for about 15 minutes or until crispy.
In a large skillet over medium heat, spray skillet with Primal Kitchen Avocado Oil Spray
Place ⅓-cup of the shredded cheese into the skillet, making a 5-inch wide circle. Melt the cheese until the edges become golden brown, about 3-4 minutes. Carefully flip the cheese with a spatula and allow to cook for 1 minute on the other side.
Place a rolling pin or a wooden spoon wrapped about the width you want for one taco with parchment paper or a clean brown bag (and tied together) over a medium-sized mixing bowl. Gently remove cheese round from skillet with the spatula and drape it over the rolling pin positioned over the bowl.
Repeat cooking steps with the rest of the cheese until you’ve made 3 cheese rounds.
In the same skillet over medium-low heat, add a tablespoon of avocado oil.
In a large bowl, crack open eggs. Pour in milk and add ¼ teaspoon salt and pepper. Whisk until fully combined. Pour eggs in skillet and allow to cook, stirring frequently, for 2-3 minutes or until eggs are fully scrambled.
Place cheese taco shells onto a plate. Divide scrambled eggs evenly into 3 shells. Crumble bacon strips on top of eggs in each taco, and add tomato, avocado, and cilantro leaves. Spritz with lime wedges.
Serve with Primal Kitchen Spicy Ketchup sauce.