About
These Keto Egg Fast Egg and Cheese Taco are super easy to make. Shredded cheese is crisped in a pan to which a fresh egg is cracked on top. The yolk is broken, and then the entire skillet is covered with a lid to allow the egg to cook. Once cooked, the cheese shell is folded up over the egg. The result? A super crispy cheese shell with a semi-runny egg in the center. Yum! It is like the egg created a sauce inside the taco, which is excellent news when you are limited to eggs, fat, and cheese for a week of Egg Fasting! Feel free to switch up the type of shredded cheese you are using to add some variation. You will love incorporating this easy Keto Egg Fast recipe into your weekly menu rotation!
What other kinds of shredded cheese should I try?
Mexican Chihuahua cheese is one of my favorites to swap out for mozzarella cheese (I find it has twice as much flavor). You can also try a shredded Pepper Jack cheese, sharp cheddar, Colby Jack, Triple cheddar, or Cheddar Jack. Feel free to use any shredded cheese that melts well.
What if I don’t like my yolks runny?
If you don’t like runny yolks, cook the egg in the pan with the lid for 30 seconds longer. Then flip the cheese shell over the egg and allow it to sit before consuming. Allowing the egg to sit will cook the egg further.
Can I make extra and freeze them?
Yes, these tacos store very well in the freezer. Place them in a zip lock bag and lay them flat in the freezer. To reheat, place in the microwave or reheat in an air fryer or combination microwave to crisp the cheese shell.
Serving suggestions
Pair these tacos with a Keto Egg Fast custard to make for a sweet and savory breakfast:
Ingredients
- 3 large raw egg
- ¾ cup, shredded mozzarella cheese
Instructions
- To begin, grease a nonstick skillet with butter or lard in a very thin layer. Measure ¼ cup of cheese, place the cheese directly into the center of the unheated pan, and spread it evenly without leaving any gaps (about 4” in diameter).
- Crack the egg directly into the middle of the shredded cheese. If some of the egg white extends beyond the cheese edges, push it back with a spatula. Break the yolk and spread the yolk evenly over the cheese. Sprinkle the egg with a pinch of salt. You want to add enough to ensure the egg is not bland, but remember, the cheese itself is salty.
- Place a lid over the skillet and cook for 1 minute. The yolk should be slightly runny.
- Gently lift the edge of the cheese over the egg to make a half-circle. Allow the egg to finish cooking by resting it while you cook the other tacos.
- Repeat the steps to make the other two tacos.
Nutrition Facts
- Servings: 3
- Calories: 167.3kcal/700.1kJ (per serving)
- Fat: 12.3g (per serving)
- Carbs: 1.3g (per serving)
- Protein: 12.4g (per serving)
