Searching for a super quick and delicious Saturday morning treat? These breakfast tacos are a family favorite and ready in a snap. And, as an added bonus, using corn tortillas with lower carbs than flour, makes this as close to keto-friendly without forgoing the tortilla all-together. Wanna go all the way keto? Consider Mission Cauliflower Tortilla Wraps or Jarlsberg Folios Cheese Wraps. Delicious either way you slice it!
1 Teaspoon Chili Olive Oil or Regular Olive Oil
3 Eggs, Scrambled
Sprinkle of Montreal Steak Seasoning
White Cheddar Cheese, Grated
2 Corn Tortillas (or substitute cauliflower tortillas or cheese wraps for all the way Keto)
2 Slices of Pre-Cooked Bacon
1 Scallion, Chopped
1 Tablespoon Fresh Cilantro, Finely Chopped
Sprinkle with Chiki Chiki Boom Habanero Hot Sauce (my secret weapon)
Heat pan over medium high heat and add oil. Whisk three eggs, sprinkle with Montreal Steak Seasoning and stir. Add to pan and scramble as usual. Just before complete. Grate in the cheese and allow to melt. Set aside.
Turn on the gas flame of your stovetop and put corn tortillas directly over the flame. Turning after a few seconds. Careful not to burn, but a little char is delicious. If you don’t have a gas stovetop, just heat your tortilla through in a hot, dry pan.
Heat two strips of pre-cooked bacon according to package directions in the microwave.
Transfer tortillas to a taco stand. Fill with eggs, top with bacon, chives, and cilantro. Add some additional grated cheese, if you wish and a good helping of that amazing Chiki Chiki Boo, Habanero Hot Sauce. It’s made with Handcrafted Vodka. What could be better?
