Crispy Cheese-Shell Breakfast Tacos
Lacy, crunchy taco shells made entirely from baked cheddar and filled with soft scrambled eggs, bacon, avocado and salsa. They are crisp, salty and naturally grain-free.
Nutrition per serving
2 tacos- Net carbs
- 4.3g
- Calories
- 535kcal
- Protein
- 33g
- Fat
- 42g
- Total carbs
- 6.3 g
- Fiber
- 2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chorizo & egg: Spicy chorizo scrambled with the eggs. It is the Tex-Mex breakfast taco staple, served in a crunchy cheese shell.
- Brown the chorizo in the skillet over medium heat 5–6 minutes, until cooked through (160°F/71°C), pour off most of the fat and scramble the eggs right in with it.
Vegetarian (peppers & onions): Fajita-style peppers and onions, charred at the edges, take the place of the bacon.
- Cook the pepper and onion in the olive oil over medium-high heat 5–6 minutes, until soft and charred at the edges, then push them aside and scramble the eggs in the butter.
- Cheese shells
- Filling
- Nice to have (optional)
- Cheese shells
- Filling
- Nice to have (optional)
- Cheese shells
- Filling
- Also add
- Nice to have (optional)
Estimated cost $3.51 for 2 servings ($1.76 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C) and line a baking sheet with parchment. Rest a wooden spoon across two cans or glasses; you will drape the shells over its handle.
-
Spread the cheddar into 4 thin, even rounds about 5 inches (13 cm) across, leaving space between them. Bake 6–8 minutes, until bubbling all over and golden and lacy at the edges.
-
Cool on the sheet 1–2 minutes, just until you can lift them with a spatula while they are still pliable. Drape each over the spoon handle and leave 5 minutes to harden into a taco shape.
-
Meanwhile, beat the eggs with the salt. Melt the butter in a nonstick skillet over medium-low heat and scramble the eggs gently until softly set, 2–3 minutes.
-
Fill the shells with the eggs, bacon, avocado, salsa and cilantro, and eat right away while they are crisp.
Tips for success
-
Timing is everything with the shells. Lift them too soon and they tear; wait too long and they crack instead of bending. If they harden before you shape them, put the pan back in the oven for 30 seconds. - Cheddar and other aged cheeses crisp best. Mozzarella and Jack stay chewy.
- Prefer a soft taco? Wrap the same filling in a coconut flour tortilla or roll it into a breakfast burrito.
Nice to have, not needed
- A wooden spoon balanced across two glasses shapes the shells — draping them over an upturned muffin tin makes taco bowls instead.
Storage & meal prep
- Best eaten fresh
Reheat: Best eaten fresh. Re-crisp leftover shells at 350°F (175°C) for 2 minutes and fill just before serving.
Prep tip: Bake the shells up to 3 days ahead and store them airtight at room temperature.
Shells keep 3 days airtight at room temperature; re-crisp in a 350°F (175°C) oven for 2 minutes. Fill just before serving.
Variations
2 variations, each with its own ingredients and macrosChorizo & egg
ProteinSpicy chorizo scrambled with the eggs. It is the Tex-Mex breakfast taco staple, served in a crunchy cheese shell.
- bacon → raw Mexican chorizo
6.1 g net · 608 kcal · 34 g protein · 49 g fat · ≈$2.24 per serving (+1.8 g net carbs vs the original)
Vegetarian (peppers & onions)
DietFajita-style peppers and onions, charred at the edges, take the place of the bacon.
- bacon → green bell pepper
- + 2 tbsp onion
- + ½ tbsp olive oil
5.8 g net · 483 kcal · 27 g protein · 38 g fat · ≈$1.72 per serving (+1.5 g net carbs vs the original)
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