Description
Delicious breakfast tacos filled with bacon, potatoes, eggs, and cheese, baked to perfection.
Ingredients
Scale
- 4 slices of 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
- In a large skillet, heat canola oil over medium heat and cook the bacon until crisp. Remove and crumble once cool.
- In the same pan, add diced potatoes and cook until golden brown and tender, about 10-15 minutes.
- Sprinkle the taco seasoning over the potatoes and mix well. Cook for an additional minute until fragrant.
- In a bowl, whisk the eggs and add the crumbled bacon and potatoes. Combine fully.
- Warm the tortillas briefly, fill each with the egg mixture, and place seam-side down in a baking dish.
- Sprinkle shredded cheese over the top.
- Preheat oven to 350°F (175°C) and bake tacos for about 15 minutes until cheese is melted and bubbly.
- Let cool for a minute and serve warm.
Notes
For a vegetarian option, substitute bacon with extra vegetables or beans. To maintain tortilla integrity, warm them briefly in the microwave before filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 240mg
Keywords: breakfast tacos, baked tacos, easy breakfast recipe, family-friendly meals, Mexican breakfast