Description
A fun and delicious way to start your day, these baked breakfast tacos combine bacon, eggs, and potatoes in crunchy tortillas.
Ingredients
Scale
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ original taco seasoning mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and let it drain on paper towels.
- In the same skillet, add canola oil and the cubed potatoes. Cook for about 10-15 minutes, turning occasionally, until the potatoes are golden and tender.
- Stir in the taco seasoning and crumble the cooked bacon into the potatoes. Mix well.
- While the potatoes are cooking, warm the corn tortillas in a separate pan until pliable.
- Take each tortilla and fill it with the potato and bacon mixture. Place on a baking sheet.
- Pour the beaten eggs evenly over the filled tortillas.
- Top each taco with shredded Monterey Jack cheese.
- Bake in the preheated oven for 15 minutes or until the eggs are set and the cheese is melted.
Notes
Serve with additional toppings like salsa, avocado, or sour cream. Great for meal prep and leftovers can be stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 300mg