Bacon and egg lettuce wrap breakfast tacos
Bacon and Egg Lettuce Wrap Breakfast Tacos offer a low-carb twist on a classic breakfast. This dish features crispy bacon and fluffy scrambled eggs tucked into fresh lettuce leaves, topped with cheddar cheese for extra flavor.
Cook time 15 min
Prep time 10 min
Ingredients:
4 oz bacon4 eggs
2 tbsp heavy whipping cream
1 dash salt
1 dash black pepper
2 tbsp cheddar cheese
2 oz cheddar cheese
4 leafs lettuce
Start your day with a delicious and low-carb breakfast option: Bacon and Egg Lettuce Wrap Breakfast Tacos. This recipe combines the classic flavors of bacon and eggs with the freshness of lettuce wraps, creating a nutritious and satisfying meal. Perfect for anyone looking to enjoy a hearty breakfast without the extra carbs!
Instructions:
- Place the bacon in a cold skillet and cook over medium heat, turning occasionally until crispy.
- Transfer the cooked bacon to a paper towel-lined plate to drain and cool.
- Once cool enough to handle, crumble or chop the bacon into bite-sized pieces.
- In a medium bowl, whisk the eggs with the heavy whipping cream until well combined.
- Season with a dash of salt and black pepper.
- Heat a non-stick skillet over medium heat.
- Pour in the egg mixture and let it sit for a few seconds until it starts to set around the edges.
- Gently stir with a spatula, pushing the eggs from the edges towards the center.
- Cook until the eggs are softly scrambled and still slightly runny, then remove from the heat. The eggs will continue to cook from residual heat in the pan.
- Lay out the lettuce leaves on a clean work surface.
- Evenly distribute the scrambled eggs onto each lettuce leaf.
- Sprinkle the crumbled bacon over the eggs.
- Divide the 2 tbsp of shredded cheddar cheese and the additional 2 oz of shredded cheddar cheese among the four lettuce wraps for added cheese goodness.
5. Serve:
- Fold or roll the lettuce leaves around the filling to create the "taco" shape.
- Serve immediately while warm.
Your Bacon and Egg Lettuce Wrap Breakfast Tacos are now ready! This delightful and nutritious breakfast option not only satisfies your taste buds but also keeps your morning light and healthy. Enjoy these wraps as a quick breakfast option or a fun brunch idea. Bon appétit!
Bacon and egg lettuce wrap breakfast tacos FAQ:
Cook the bacon over medium heat for about 8-10 minutes, turning occasionally until crispy. For the eggs, scramble them over medium heat for about 3-5 minutes until softly set.
The eggs should be softly scrambled and slightly runny when removed from heat. They will continue to cook from residual heat, so aim for a slightly undercooked consistency.
Yes, you can substitute the lettuce with low-carb tortillas, collard greens, or even a whole-grain wrap, depending on your dietary preferences.
Store any leftover bacon and egg mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving though the lettuce wraps are best enjoyed fresh.
You can use other cheeses like pepper jack for a spicy kick, Monterey Jack for creaminess, or any cheese that melts well, like mozzarella or Swiss.
Tips:
- Use crispy bacon for added texture and flavor. Cook it to your desired level of crispness before adding it to the lettuce wraps.
- Make sure to whisk the eggs thoroughly with the heavy whipping cream to achieve a fluffy and creamy texture.
- Season the eggs with a dash of salt and black pepper to enhance the flavors, but feel free to add any other favorite seasoning or herbs.
- Grate the cheddar cheese finely so it melts more evenly over the eggs, giving you a rich and cheesy experience in every bite.
- Choose large, sturdy lettuce leaves that can hold the filling without tearing. Romaine lettuce or butter lettuce works well for this recipe.
- You can add other toppings like diced tomatoes, avocado slices, or a dollop of salsa for extra flavor and nutrients.
Nutrition per serving
2 ServingsCalories 630kcal
Protein 44g
Carbohydrates 4.96g
Fiber 0.74g
Sugar 1.21g
Fat 50g
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