Baked Breakfast Tacos
Delightful Baked Breakfast Tacos filled with bacon, scrambled eggs, and seasoned potatoes, baked to perfection and topped with melty cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
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) and line a baking sheet with parchment paper.
- Bake the bacon for about 10 minutes until crispy, then chop it into bite-sized pieces.
- In a skillet over medium heat, add canola oil and cubed potatoes.
- Sprinkle in the taco seasoning, cooking while stirring every five minutes until the potatoes are soft, about 15–20 minutes.
- Arrange the soft tortillas upright in a 13×9 inch baking dish.
- Scramble the eggs over medium heat, removing them from the heat while they’re still slightly soft.
- Fill each tortilla with 1/4 cup of the potato mixture, followed by scrambled eggs, chopped bacon, and top each with 1 tablespoon of cheese.
- Bake the tacos for about 10 minutes, until heated through and the cheese is melted and bubbly.
- Serve immediately and enjoy!
Notes
For a healthier option, swap Monterey Jack cheese for another favorite cheese or use whole wheat tortillas. Garnish with fresh cilantro, diced tomatoes, or a drizzle of sour cream.
Find it online: https://breakfastrecip.com/baked-breakfast-tacos-3/