Egg and Chorizo Breakfast Tacos
ChefRhonda PlataDifficultyBeginnerLow-carb breakfast tacos can be enjoyed at home or taken on-the-go for an easy handheld keto breakfast. This recipe is a substantial base but feel free to add all of the keto trimmings such as mashed avocado, sour cream, olives, and green onion.
Serving Size 2 tacos
Servings 2
Net Carbs
- Amount Per Serving
- Calories 573
- % Daily Value *
- Total Fat 42g65%
- Total Carbohydrate 8g3%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about 7 to 9 minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel.
In a small bowl, whisk the eggs and add the cheese.
In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking.
Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy!
Ingredients
Ingredients
Directions
Directions
In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about 7 to 9 minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel.
In a small bowl, whisk the eggs and add the cheese.
In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking.
Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy!
