These Breakfast Tacos are the perfect weekend breakfast when you are craving an easy to make meal that also happens to be Whole30! The tacos are loaded with scrambled eggs, spiced butternut squash, avocado, bacon and salsa, all wrapped in a celery root tortilla!
Place the cubed butternut squash on a baking sheet, toss with the cumin, paprika, salt and oil and bake in the oven for 20 minutes until tender.
In a skillet fry up the bacon for 5-7 minutes until crisp. Once cooked set aside on a paper towel.
To make the tortillas, cut the two ends off of the celery root and then cut off the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible. If the tortillas are still quite thick I recommend running a knife over the top of each slice to shave them down. Using a grill on medium heat, cook the tortillas for approximately 4 minutes per side until grill marks form and the tortillas are tender and pliable.
Combine all of the ingredients for the salsa in a bowl and stir until they are well mixed. Test and adjust by adding more lime juice or salt as desired. Set aside.
In a bowl whisk together the eggs and almond milk and season with salt and pepper. Melt the ghee in a non stick skillet and then pour in the eggs. Let it sit without stirring for 20 seconds before lifting and folding the eggs. Leave to rest for 10 seconds before repeating. One the eggs are softly set, remove from the heat and leave them to rest for a moment to finish cooking.
To assemble the tacos, top each tortilla with the butternut squash, 2 pieces of bacon, 2 slices of avocado and the scrambled eggs. Finish off with a spoonful of the salsa and an optional splash of hot sauce or sliced jalapeños.