Baked Breakfast Tacos
Delicious tacos filled with crispy bacon, seasoned potatoes, scrambled eggs, and gooey cheese for a perfect breakfast.
- 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
- 2.5 tbsp taco seasoning mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with the bacon strips, and bake for 10 minutes until crispy. Once done, chop the bacon into small bits.
- Heat canola oil in a large skillet over medium heat. Add cubed potatoes and taco seasoning. Cook for about 15-20 minutes, stirring every 5 minutes until the potatoes are soft and seasoned.
- Stand the corn tortillas upright in a 13×9-inch baking dish.
- Scramble the eggs in a separate skillet over medium heat. Remove from heat while they are slightly set and still soft to avoid overcooking.
- Assemble each taco by filling a tortilla with 1/4 cup seasoned potatoes, a portion of scrambled eggs, chopped bacon, and a tablespoon of shredded 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 savor the deliciousness!
Notes
Serve with fresh avocado salsa or sour cream. Leftovers can be stored in an airtight container for 3-4 days.
Find it online: https://breakfastrecip.com/baked-breakfast-tacos-4/