Description
Delicious baked breakfast tacos with crispy bacon, sautéed potatoes, and cheesy goodness wrapped in soft corn tortillas, perfect for busy mornings or relaxed weekends.
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 oven to 375°F (190°C).
- Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside on a paper towel to drain.
- In the same skillet, add canola oil and chopped potatoes. Sprinkle with taco seasoning and stir to coat.
- Sauté the potatoes for about 10-12 minutes, or until golden and tender.
- In a mixing bowl, combine beaten eggs with the cooked potatoes and crumbled bacon.
- Warm the corn tortillas briefly in the microwave until pliable, about 30 seconds.
- Fill each tortilla with the egg and potato mixture, then place them seam-side down in a greased baking dish.
- Sprinkle cheese over the top of the tacos.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbling and slightly golden.
- Serve warm with your favorite toppings like salsa, avocado, or fresh cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for about a month. Reheat until they reach an internal temperature of 165°F (74°C).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 220mg
Keywords: breakfast tacos, baked tacos, gluten-free breakfast