Go Back Email Link
Print

Grain-free Breakfast 'Tacos'

Recipe by The Pioneer Chicks
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Author Alexa Lehr

Ingredients

  • 8 Siete grain-free taco shells
  • 16 organic, free-range eggs
  • 1/4 cup dairy-free milk
  • 1/4 tsp. garlic salt
  • 1/2 cup Daiya cheddar cheese shreds
  • 1/2 cup organic bacon bits
  • 6 fresh chives, chopped
  • 1/2 cup chopped veggies of choice e.g. bell pepper, spinach, onion, mushroom
  • 1 T. bacon fat, butter, coconut oil, or ghee divided

Instructions

  • For preheated taco shells: Preheat the oven to 350°F. Lay the taco shells out on a baking sheet or pizza stone. Set aside.
  • Place half of the bacon fat or whatever you are using in a 12" cast iron skillet. Heat the cast iron skillet over low heat. Spread out the bacon fat and wait for the cast iron skillet to start steaming.
  • Saute the chopped vegetables until they are cooked and warm.
  • Scramble the eggs in a large mixing bowl using a fork or hand-held beaters. Whisk in the milk and cheese shreds. Pour the scrambled eggs into the pan with the veggies and sprinkle on the garlic salt or any other seasonings you desire.
  • Use a spatula to scramble the eggs. Scramble them until they are cooked to your preference. Remove the skillet from the heat. Place the taco shells in the oven for 2-3 minutes.
  • Note: I have also skipped preheating the taco shells since the hot eggs warm the shells enough to keep them from breaking.
  • Get out the Epic bacon bits, chopped herbs, and any other desired toppings. Assemble your tacos to your desired preference and enjoy!

Notes

To spruce up your tacos, season the eggs with black pepper, herbs, and other spices of your choosing. For toppings, provide the choice of hash browns, sautéed onion, black beans, ham or sausage, and any other desired toppings!