Start your day with a delicious high-protein, low-carb brunch! Our bacon weave brunch sandwiches are a fantastic way to energize your morning, and this taco variation adds an exciting twist. Top it off with homemade salsa for a fulfilling and nutritious meal that will keep you satisfied well into the day.
16 slices bacon, halved
Freshly ground black pepper
6 large eggs
1 Tbsp. whole milk
1 Tbsp. butter
Kosher salt
2 Tbsp. chopped chives
1/4 cup shredded Monterey jack
1 avocado, sliced
Hot sauce, for serving
4
10 mins
1 hr
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Step 1
Make bacon taco shells: Preheat oven to 400° and line a large rimmed baking sheet with foil. In one corner, make a bacon weave with 8 halves of bacon each, creating a square. Repeat to make next three weaves. Season with pepper. Place an inverted baking rack on top to make sure bacon lays flat.
Step 2
Bake until bacon is mostly crispy, 30 to 35 minutes. Working quickly, trim each square with a paring knife or kitchen shears to make a round shape.
Step 3
Meanwhile, make scrambled eggs: In a medium bowl, whisk together eggs with milk until well incorporated.
Step 4
In a medium nonstick skillet over medium-low heat, melt butter. Pour in the egg mixture. Gently move the eggs around with a spatula, creating large curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
Step 5
Assemble tacos: On a serving platter, top the bacon taco shells with scrambled eggs. Sprinkle each with cheese, nestle in a few slices of avocado, and top with hot sauce.