Freestyling on a Sunday morning, I came up with this simple twist on the standard eggs, bacon and toast that has been the staple of weekend breakfast for most of my life.
The Low-Carb Breakfast Taco. Served open face on a six inch corn tortilla.
In a non-stick skillet, warmed to medium heat,
Brown the bacon. Set aside and drain off most of the grease. Save some to cook the eggs in.
Warm tortillas in a separate pan over medium heat.
On the tortilla, place one strip of bacon and approximately 1/2 Cup cooked and chopped scrambled eggs.
Top immediately with your favorite shredded cheese. I like Mozzarella.
A few teaspoons of salsa, a sprinkle of diced red onions and of cilantro. a few mild Nacho jalepeno rings and serve.