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High-protein breakfast tacos with cottage cheese scrambled eggs, turkey bacon, sharp cheddar, and sliced avocado

High-Protein Breakfast Tacos

5 from 1 vote
My perfect high-protein breakfast tacos filled with creamy scrambled eggs, crispy turkey bacon, sharp cheddar, avocado, fresh cilantro, and topped with Frank's RedHot. Ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings : 2 servings

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Ingredients

  • 4 slices turkey bacon
  • 4 large eggs
  • ¼ cup low-fat cottage cheese
  • salt, to taste
  • 4 taco-sized high-protein tortillas, I like Mission Carb Balance Soft Taco flour tortillas
  • ½ cup shredded sharp cheddar cheese
  • 1 small avocado, sliced
  • ¼ cup fresh cilantro, roughly chopped
  • Frank's RedHot hot sauce, or your favorite hot sauce or salsa
Start Cooking

Instructions
 

  1. Cook 4 slices turkey bacon in a large nonstick skillet over medium heat until crisp, about 3 to 4 minutes per side. Transfer to a paper-towel-lined plate and break into bite-sized pieces once cool enough to handle.
    Crispy turkey bacon on a paper-towel-lined plate, draining before being added to high-protein breakfast tacos
  2. While the bacon cooks, slice 1 small avocado and roughly chop ¼ cup fresh cilantro. Set aside.
    Sliced avocado, chopped fresh cilantro, and shredded sharp cheddar in small bowls, ready for assembling breakfast tacos
  3. Wipe out the skillet and reduce heat to medium-low. In a small bowl, whisk together 4 large eggs, ¼ cup low-fat cottage cheese, and salt, to taste.
    Whisked eggs in a mixing bowl with a tub of cottage cheese, the high-protein base for the scramble
  4. Add the egg mixture to the warm skillet and cook, stirring gently with a silicone spatula, until the eggs are softly scrambled and just set, about 3 to 4 minutes.
    Soft-scrambled cottage cheese eggs in a nonstick skillet, the filling for high-protein breakfast tacos
  5. Warm 4 taco-sized high-protein tortillas in a dry skillet for 20 to 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
  6. Divide the scrambled eggs between the warm tortillas. Top with ½ cup shredded sharp cheddar cheese, the chopped turkey bacon, sliced avocado, and chopped cilantro. Drizzle with Frank's RedHot hot sauce or top with a spoonful of salsa and serve immediately.
    Two high-protein breakfast tacos with scrambled eggs, turkey bacon, cheddar, avocado, and hot sauce on a blue-rimmed plate

Nutrition

Calories: 564kcalCarbohydrates: 45gProtein: 48gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 433mgSodium: 953mgPotassium: 538mgFiber: 38gSugar: 2gVitamin A: 797IUVitamin C: 8mgCalcium: 84mgIron: 2mg

Notes

  • Tortillas. Mission Carb Balance Soft Taco Tortillas are my favorite but any higher protein tortilla will work.
  • Cottage cheese. If it's not your thing, feel free to skip it. The end result will have slightly lower protein but only by 3-4 grams.
  • Cheese. You've got lots of good options. Pepper jack, monterey jack, or a shredded Mexican blend all swap in for the same protein.
  • Heat level. Frank's RedHot keeps it mild and tangy. For more heat, swap in a chipotle hot sauce, sliced jalapeños, or a pinch of red pepper flakes in the eggs.