Description
Delicious baked breakfast tacos made with bacon, eggs, and potatoes for a perfect morning treat.
Ingredients
Scale
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp taco seasoning mix
- 8 soft corn tortillas (6 inches)
- 8 eggs, well beaten
- 1/2 cup shredded Monterey Jack cheese (about 2 oz)
Instructions
- Bake the bacon at 375°F for 10 minutes until crispy, then chop it into small pieces.
- Heat the canola oil in a skillet over medium heat and add the cubed potatoes. Season them with the taco mix. Stir every five minutes until the potatoes are soft, about 15 to 20 minutes.
- Arrange the soft corn tortillas upright in a 13×9-inch baking dish.
- Scramble the beaten eggs in a skillet over medium heat. Remove them from the heat while they’re still slightly soft.
- Fill each tortilla with about 1/4 cup of the cooked potatoes, scrambled eggs, chopped bacon, and 1 tablespoon of shredded cheese.
- Bake the assembled tacos in the preheated oven at 375°F for 10 minutes, or until heated through and the cheese is melted.
- Serve immediately and enjoy your breakfast tacos!
Notes
For added flavor, cook the bacon until very crispy or try different vegetables and cheese varieties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 225mg