Description
Delicious baked breakfast tacos filled with crispy bacon, sautéed potatoes, scrambled eggs, and Monterey Jack cheese, all wrapped in soft corn tortillas.
Ingredients
- 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-inch)
- 8 eggs, well beaten
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Place the bacon on a baking sheet and bake for about 10 minutes until crispy. Once cooked, chop it into bite-sized pieces.
- Heat canola oil in a skillet over medium heat. Add the cubed potatoes along with taco seasoning and sauté until soft and golden, about 15-20 minutes.
- Arrange the tortillas in a 13×9-inch baking dish.
- Scramble the beaten eggs in a separate skillet until just cooked through.
- Fill each tortilla with a layer of seasoned potatoes, scrambled eggs, chopped bacon, and a sprinkle of cheese.
- Bake in the oven for about 10 minutes, or until everything is heated through and the cheese is melted.
- Serve immediately and enjoy your tasty breakfast tacos!
Notes
Consider adding salsa, guacamole, or a dollop of sour cream on top. Great to pair with fresh fruit or crispy hash browns.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican