Categories: keto

Ingredients

• 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 c. shredded Monterey jack
• 1 avocado, sliced
• Hot sauce, for serving

Directions

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.
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.
3. Meanwhile, make scrambled eggs: In a medium bowl, whisk together eggs with milk until well incorporated.
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.
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.

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