Tasty Baked Breakfast Tacos
A delightful blend of crispy bacon, creamy eggs, and hearty potatoes wrapped in soft corn tortillas, perfect for busy mornings or brunches.
Ingredients
Main Ingredients
- 4 slices bacon Can substitute with turkey bacon for a lighter option.
- 2 tablespoons canola oil
- 4 cups potatoes, cut into 1-inch cubes Different types of potatoes can be used for extra texture.
- 2.5 tablespoons Old El Paso™ Original Taco Seasoning Mix From a 6.25 oz container.
- 8 pieces soft corn tortillas (6 inches each) Can substitute with flour tortillas or lettuce wraps.
- 8 pieces eggs, well beaten For a vegan option, use scrambled tofu instead.
- 0.5 cup Monterey Jack cheese, shredded Can swap with feta or pepper jack for different flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the bacon until crispy. Remove and chop into bite-sized pieces.
- In the same skillet, add the canola oil and potatoes. Cook until golden and tender, about 10 minutes. Season with taco seasoning.
- Set the potatoes aside. Layer corn tortillas in a baking dish.
Assembly and Baking
- Evenly distribute the cooked potatoes and bacon over the tortillas.
- Beat the eggs well and pour over the tacos.
- Sprinkle the Monterey Jack cheese on top.
- Bake for 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly.
Notes
These tacos are perfect when served hot with fresh cilantro, diced tomatoes, or sour cream. Leftovers can be stored in the refrigerator for about 3-4 days or frozen for longer storage.