Ingredients
1 pound natural ground breakfast sausage
8 zero-carb street taco-sized keto tortillas
1 1/2 cups shredded cheddar cheese
8 large eggs
1/2 tsp red pepper flakes
1/3 cup pico de gallo
Instructions
- Cook the Sausage: Preheat a large skillet over medium heat. Add the ground breakfast sausage and cook, breaking it apart, until fully cooked and browned, about 7–10 minutes. Set aside.
- Scramble the Eggs: In a separate pan, scramble the eggs with the red pepper flakes. Cook until the eggs are just set but still soft. Remove from heat.
- Warm the Tortillas: Warm the keto tortillas in a dry skillet or microwave for 10-15 seconds, until pliable and soft.
- Assemble the Tacos: Layer the cooked sausage, scrambled eggs, and shredded cheddar cheese onto each tortilla.
- Top with Pico de Gallo: Add a spoonful of pico de gallo on top of the filling, then fold the tortillas to serve immediately.
Notes
Add Avocado: For extra creaminess, add avocado slices to the tacos.
Spicy Kick: Increase the amount of red pepper flakes or drizzle with your favorite hot sauce for more heat.
Cheese Options: Swap the cheddar for mozzarella or pepper jack cheese to change up the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Keto, Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 155mg
