Breakfast Tacos (Low-Carb)

Instructions

1. Step 1

   Dice the avocados, chop the cilantro, and cut the lime into wedges. Set them aside for serving.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the sausage in a large skillet over medium heat. Break it into small pieces and cook until browned and the center reaches 71°C.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Sausage

   Cookware: large skillet, plate, spatula

3. Step 3

   Transfer the cooked sausage to a plate. Warm the tortillas in the skillet over medium heat, turning once, until flexible, then transfer them to the plate.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 piece Low-Carb Tortilla

   Cookware: large skillet, plate, spatula

4. Step 4

   Crack the eggs into a mixing bowl, add the salt and black pepper, and whisk until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 8.0 piece Egg, 3.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Add the olive oil to the skillet over medium heat. Pour in the egg mixture and fold gently with a spatula until softly set with no liquid egg remaining.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, spatula

6. Step 6

   Divide the sausage and scrambled eggs among the warm tortillas. Top with cheddar, salsa, prepared avocado, and cilantro, then serve with the lime wedges.

   Ingredients used: 120.0 gr Cheddar Cheese, 120.0 gr Salsa

   Cookware: plate