Baked Breakfast Tacos
Delicious baked breakfast tacos filled with crispy bacon, seasoned potatoes, and fluffy scrambled eggs, all wrapped in soft corn tortillas and topped with melted Monterey Jack cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp taco seasoning mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup shredded Monterey Jack cheese (2 oz)
Instructions
- Preheat your oven to 375°F (190°C).
- Place bacon on a baking sheet. Roast for 10 minutes until crispy, then chop into bite-sized pieces.
- In a skillet, heat canola oil over medium heat. Add cubed potatoes and sprinkle with taco seasoning. Sauté for 15–20 minutes, stirring every 5 minutes, until tender.
- Arrange soft corn tortillas upright in a 13×9-inch baking dish.
- In another skillet, scramble the beaten eggs over medium heat until just firm. Remove from heat.
- Fill each tortilla with about 1/4 cup of sautéed potatoes, a portion of scrambled eggs, chopped bacon, and 1 tablespoon of cheese.
- Bake the filled tacos in the preheated oven for about 10 minutes or until heated through and the cheese is melted.
- Serve immediately and enjoy the deliciousness!
Notes
For best presentation, serve with fresh cilantro, diced avocado, or sour cream. They’ll pair well with a fruit salad or spicy salsa.
Find it online: https://breakfastrecip.com/baked-breakfast-tacos-2/