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Breakfast Taco

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1
Calories 319kcal
Author Rachael DeVaux

Ingredients

Roasted Potatoes

  • 8 small red potatoes
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp rosemary
  • 1/8 tsp paprika
  • 1/8 tsp ground pepper

Taco

  • 1 cup mixed greens
  • Siete Foods Almond Flour Tortilla or substitute
  • 2 pasture-raised eggs
  • 1 tbsp red onion
  • 1/4 cup Roma tomato chopped
  • 1/8 tsp crushed red pepper flakes

Guacamole

  • 2 medium avocados
  • 3/4 cup cherry tomatoes quartered
  • 1/2 cup packed cilantro finely chopped
  • 3 tbsp red onion diced
  • 1/8 tsp garlic powder
  • 1 small lime juiced
  • 1/4 tsp ground pepper
  • 1/8-1/4 tsp pink sea salt

Instructions

Roasted potatoes

  • Wash and chop organic small red potatoes into cubes
  • Toss with olive oil, sea salt, paprika, Rosemary, ground pepper and bake at 375 for 45 minutes
  • Use 1.75 oz potatoes for taco

Guacamole

  • Mash 2 medium avocados, and add in cherry tomatoes, cilantro, red onion, diced, garlic powder, lime juice, ground pepper, pink sea salt and stir
  • Use 1-2 tbsp guacamole on taco

Taco

  • Layer tortilla with guacamole, 2 scrambled pasture-raised eggs, diced red onion & tomato, roasted red potatoes and crushed red pepper flakes
  • Place taco over a bed of mixed greens

Nutrition

Serving: 1g | Sodium: 322mg | Sugar: 4g | Calories: 319kcal | Fat: 16g | Protein: 10g | Carbohydrates: 28g