Low-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.
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!
2 servings
2 tacos
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
