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Tasty Baked Breakfast Tacos

Delicious baked breakfast tacos filled with crispy bacon, tender potatoes, and fluffy eggs, all baked together for a flavorful morning treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 tacos
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon Cooked until crispy
  • 2 tbsp canola oil For cooking potatoes
  • 4 cups potatoes, cut into 1-inch cubes Cook until golden brown and tender
  • 2.5 tbsp Old El Paso™ Original Taco Seasoning Mix
  • 8 pieces soft corn tortillas (6 inch) Warmed before filling
  • 8 pieces eggs, well beaten For pouring over the assembled tacos
  • 1/2 cup Monterey Jack cheese, shredded (2 oz)

Method
 

Cooking
  1. Cook the bacon in a skillet over medium heat until crisp. Remove and crumble, leaving the drippings in the pan.
  2. Add canola oil to the drippings, then toss in the potatoes. Cook until they’re golden brown and tender, about 10-15 minutes.
  3. Stir in the taco seasoning and crumbled bacon. Mix it well.
  4. Warm the tortillas in the pan for a minute to make them flexible.
  5. Spoon the potato mixture evenly onto the tortillas.
  6. Pour the beaten eggs over the top, then sprinkle with Monterey Jack cheese.
  7. Bake in the oven preheated to 375°F (190°C) for 15-20 minutes, or until the eggs are set.

Notes

Leftovers can be stored in the fridge in an airtight container for about 3-4 days. For longer storage, freeze for up to three months.