Description
Delightful breakfast tacos filled with crispy bacon, seasoned potatoes, fluffy scrambled eggs, and melted Monterey Jack cheese, perfect for busy mornings or family brunch.
Ingredients
Scale
- Taco shells
- Crispy bacon (or turkey bacon)
- Diced potatoes (or frozen hash browns)
- 4 eggs
- 1 cup Monterey Jack cheese (or cheddar/pepper jack)
- Salt
- Pepper
- Optional toppings: sour cream, salsa, avocado, fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the bacon in a skillet over medium heat until crispy. Remove and let drain on paper towels.
- In the bacon fat, add diced potatoes and cook until tender and golden. Season with salt and pepper.
- Whisk the eggs in a bowl, adding salt and pepper to taste.
- Assemble the tacos in a baking dish with taco shells, followed by layers of crispy bacon, seasoned potatoes, scrambled eggs, and top with Monterey Jack cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve hot with optional toppings.
Notes
For a vegetarian option, substitute bacon with sautéed mushrooms or black beans. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 250mg
Keywords: breakfast tacos, baked tacos, breakfast recipe, easy breakfast, family meals