Description
A fun and delicious way to start your day, these baked breakfast tacos are filled with crispy bacon, seasoned potatoes, and fluffy eggs, all wrapped in soft corn 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 375°F (190°C).
- In a large skillet, cook the bacon over medium heat until crispy. Remove and let it cool, then crumble into small pieces.
- In the same skillet, add canola oil and potatoes. Cook for about 10-12 minutes, stirring occasionally, until golden brown and tender.
- Sprinkle taco seasoning over the potatoes and stir to coat evenly. Cook for another 2 minutes.
- Place tortillas in a baking dish. Fill each with seasoned potatoes, crumbled bacon, and beaten eggs.
- Sprinkle shredded Monterey Jack cheese on top.
- Bake for 20-25 minutes or until the eggs are set and the cheese is bubbly.
- Let cool slightly before serving.
Notes
Serve warm with toppings like salsa, avocado, or fresh cilantro. Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 300mg
Keywords: breakfast, tacos, baked tacos, easy recipe