Crispy Bacon Weave Breakfast Taco Shells
A creative and delicious recipe for crispy bacon weave taco shells that hold your favorite breakfast fillings, offering a fun and indulgent twist on traditional breakfast tacos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 6 strips thick-cut bacon (recommended brands: Nueske’s or Applegate)
- 2 large eggs (free-range or organic preferred)
- 1/4 cup shredded cheddar or Monterey Jack cheese
- 2 tablespoons fresh salsa or pico de gallo
- 1/4 avocado, sliced or guacamole
- 1 tablespoon chopped cilantro (optional)
- Salt, pepper, and a pinch of smoked paprika or chili powder
- Non-stick cooking spray or parchment paper
Instructions
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Lay out 6 strips of thick-cut bacon vertically on the parchment. Fold back every other vertical strip halfway.
- Place a bacon strip horizontally at the top, then fold the vertical strips back over it. Alternate folding for each horizontal strip until you have a tight weave (about 6 horizontal strips).
- Transfer the bacon weave carefully to an inverted small bowl or taco shell mold. Press the edges gently to form a taco shell shape.
- Bake the bacon shells for 15-20 minutes until crispy and golden brown. Watch closely near the end to prevent burning.
- Remove and let the shells cool on the bowl or a rack to keep their shape and crisp up further.
- Whisk eggs with salt, pepper, and smoked paprika. Scramble gently in a non-stick skillet over medium heat until soft curds form (about 3-4 minutes).
- Fill each bacon shell with scrambled eggs, shredded cheese, fresh salsa, avocado slices, and a sprinkle of cilantro.
Notes
Use thick-cut bacon for best shape and crispness. Handle shells gently and allow to cool fully before filling to maintain structure. Baking at 400°F is ideal to avoid chewy or burnt bacon. You can air-fry the bacon weave shells at 360°F for about 12 minutes, flipping halfway. Store shells separately at room temperature for up to 2 days to keep crisp. Reheat gently before filling.
Nutrition
- Serving Size: 1 bacon weave taco s
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 4
- Fiber: 2
- Protein: 20
Keywords: bacon weave, breakfast tacos, crispy bacon shells, brunch recipe, easy breakfast, low carb, keto breakfast