Ingredients:
- 4 strips bacon
- 1 cup whole milk mozzarella cheese, shredded
- 1 tablespoon ghee
- 5 large eggs
- ½ avocado, diced
- 1 ounce cheddar cheese, shredded
- 1 Campari tomato, diced
- 1 stem green onion, thinly sliced
Instructions:
- Cook bacon first in a medium size skillet for 4 minutes over medium heat. Flip bacon and cook for another 4 minutes or until crispy. Using a tongs take bacon out of the skillet and place on a paper towel.
- Wipe down the same skillet with a paper towel and place ⅓ cup mozzarella cheese into pan creating a 5-inch wide circle.
- Melt mozzarella over medium heat on the stove top until edges become golden brown, 4 minutes. Carefully flip cheese with a spatula and let cook for 1 minute.
- Place a turkey baster (or anything 6 inches long and round) on the rim of a medium size bowl.
- Using a spatula lift cheese out of the skillet and drape over the turkey baster resting on the bowl.
- Repeat steps 2-5 with the remaining cheese in batches of ⅓ cups to create 3 taco shells total.
- In the same skillet, heat up 1 tablespoon of ghee over medium heat.
- Wisk 5 large eggs in a small bowl and pour into heated skillet.
- Scramble eggs for about 2 minutes or until fully cooked.
- Divide the scrambled eggs into three even portions and spoon into prepared taco shells.
- Add diced avocado, cheddar cheese and diced tomato on top of the scrambled eggs.
- Garnish with sliced green onion.