Easy Ketogenic Breakfast Tacos

4 from 22 reviews

After you try this recipe, you’ll wish keto breakfast tacos grew on trees. If you don’t have a breakfast taco tree in your backyard, this is the next best thing.



  • 3 oz. aged cheddar (Tillamook)
  • 1 large pastured egg
  • 2 slices pastured, sugar-free bacon
  • 2 sprigs cilantro
  • Handful of arugula
  • 1 tsp ghee
  • Pinch of salt, pepper, and turmeric


  1. Cook bacon first. You can pan fry it or put it in the oven at 350°F until crispy. Set aside.
  2. Shred cheese with a cheese grater and set in a bowl.
  3. Heat skillet on medium-high heat. Once it’s come to temperature, add the ghee to the skillet.
  4. Sprinkle the cheese into the skillet in a circular shape.
  5. The cheese will quickly begin to melt. Once it’s melted, crack the egg into the center of the cheese circle. Sprinkle the yolk with salt, pepper, and turmeric.
  6. Cook for 2 minutes until the egg begins to become opaque, and the cheese begins to brown.
  7. Cover with a tight-fitting lid and lower the heat. Cook covered for 2 minutes.
  8. Remove from heat. The egg should be fully cooked and the cheese crispy.
  9. Slide the cheese egg onto a cutting board or dish. Use two bowls or cups (or the cheese grater) to hold up the sides of the sheet taco — this will help the sides stay up as the shell cools and hardens.
  10.  Add bacon, arugula, and cilantro.
  11. Grab your shell and eat on a plate to capture any yolk.


Keywords: breakfast tacos