Keto Bacon Shell Breakfast Tacos Recipe

DIRECTIONS

1. Heat oven to 400°F. Line a baking sheet with foil.
2. Begin by making woven bacon taco shells. Cut two pieces of bacon in half, then slice in half lengthwise to leave you with four skinny bacon slices. Weave those together tightly, then take one more piece of bacon, cut in half, and use those to weave around the edges forming a round shape. Place on the baking sheet and repeat until 6 round bacon mat shells have been formed. Sprinkle each bacon mat with a pinch of chili powder. Cover with a sheet of parchment paper and another baking sheet to hold the bacon down for best results. Bake for 20-25 minutes, until fully cooked and beginning to crisp. Remove to a paper towel lined plate or baking sheet. While still warm, shape into taco shells between two mugs and allow to cool completely.
3. In a medium bowl, use a fork to whisk together eggs, salt, and heavy cream.
4. Warm a medium skillet over medium heat. Once warm, add butter, and sauté sliced scallions until just beginning to soften, about 1 minute. Add eggs and cook, gently stirring with a spatula until they reach desired level of doneness, about 4 minutes more. 
5. Evenly fill bacon shells with scrambled eggs, about 2 rounded tablespoons in each. Top each with 1 teaspoon shredded cheese, 1 teaspoon salsa, 1/8 teaspoon chopped fresh chives, 2 cilantro leaves, and an even amount of avocado (about 11 grams on each). One filled bacon shell as described is one serving.