Preheat a frying pan on medium high heat. I use a well seasoned iron frying pan, but any quality pan should work.
Divide the shredded cheese into 2 equal parts.
When the pan is hot place the cheese in the pan in 2 circles about the size of a taco shell. The cheese will spread a little, but not as much as you would think. You may want to grease the pan before placing the cheese but there should be enough oil in the cheese that it will not stick.
When the cheese is melted, flip it and allow to get slightly crispy so that it remains flexible.
When the cheese shells are done on both sides, remove from the pan and place on a plate.
Add the coconut oil to the pan and cook the eggs. I like over easy, but this is you breakfast.
When the eggs are done as you like them, put the eggs on the cheese shells and top with the salsa.
If you would like more of a soft taco try using mozzarella cheese instead of cheddar.I like very hot salsa. But of course you can use whatever kind you like.If you would like an Iron frying pan click here.A note on iron pans: you never ever wash them with the detergent or soap, just hot water and a scrubber pad. If you follow the instructions about how to season the pan, these are the best pans you can have.
Serving: 2tacos | Calories: 598kcal | Carbohydrates: 2g | Protein: 32g | Fat: 51g | Sodium: 1432mg | Net Carbs: 2g | Fat Ratio per Serving: 76.76% | Protein Ratio per Serving: 21.4% | Carb Ratio per Serving: 1.34%
Keto Cheese Shell Egg Tacos https://castleinthemountains.com/keto-cheese-shell-egg-tacos/ March 4, 2020