Breakfast Tacos

Ingredients

3 large free-range eggs

2 tablespoons organic heavy (whipping) cream

1 tablespoon Golden Taco Seasoning

Extra-virgin olive oil

2 cups shredded organic Mexican cheese blend, divided

1 tablespoon Golden Ghee

1 avocado, peeled, pitted, and sliced

Cayenne pepper sauce

Tips

MAKE IT PALEO Scrambled eggs don’t require cream—it just makes them fluffier. Use 1 tablespoon of unsweetened almond milk in its place.

Directions Preparing:10 minCooking:25 min

Step 1In a medium bowl, whisk together the eggs, heavy cream, and taco seasoning. Set aside.

Step 2To make the taco “shells,” grease a nonstick skillet with olive oil and place it over medium heat. Once the oil is hot, put ½ cup of cheese in the middle of the skillet, making a circle of cheese about 4 inches in diameter. Cook the cheese until it is bubbling and starts to brown ever so slightly, 3 to 5 minutes. Remove it from the skillet and form it into a taco shell shape. Stand it upside down to cool. Repeat this process to create 3 more taco shells.

Step 3Wipe out the skillet, then place it back over medium heat and add the ghee. Once melted, give the egg mixture a quick stir and add it to the skillet. Gently stir the eggs until scrambled and cooked through, about 5 minutes.

Step 4To serve, divide the eggs between the taco “shells” and top with the avocado slices and a dash of cayenne pepper sauce.