Baked Breakfast Tacos
Delightful baked breakfast tacos filled with crispy bacon, seasoned potatoes, and fluffy scrambled eggs, topped with gooey cheese—perfect for brunch or busy mornings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
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 inches)
- 8 eggs, well beaten
- 1/2 cup shredded Monterey Jack cheese (2 oz)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with bacon slices and bake for about 10 minutes until crispy. Once cooked, chop the bacon into bits.
- In a large skillet, heat the canola oil over medium heat. Add the cubed potatoes along with the taco seasoning. Cook for about 15-20 minutes until the potatoes are tender and golden.
- Arrange the corn tortillas vertically in a 13×9-inch baking dish.
- In another skillet, scramble the beaten eggs over medium heat until slightly soft.
- Fill each tortilla with 1/4 cup of the seasoned potatoes. Top with scrambled eggs, chopped bacon, and a tablespoon of cheese.
- Bake in the oven for about 10 minutes until everything is heated through and the cheese is melted. Serve immediately!
Notes
Consider adding a side of fresh fruit, salad, or crispy hash browns. Serve with salsa or guacamole for extra flavor.
Find it online: https://breakfastrecip.com/baked-breakfast-tacos-5/