Baked Breakfast Tacos
A delightful twist on traditional breakfast fare, these Baked Breakfast Tacos combine fluffy scrambled eggs, crispy bacon, and seasoned potatoes in soft corn tortillas for a satisfying morning treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian (optional modifications)
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
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper. Bake the bacon for about 10 minutes, or until it gets crispy. Once done, chop it into bite-sized pieces.
- Heat canola oil in a skillet over medium heat. Add potatoes and sprinkle with taco seasoning. Stir every five minutes for about 15–20 minutes, until soft.
- Arrange the soft corn tortillas upright in a 13×9-inch baking dish.
- Scramble the beaten eggs in a separate skillet over medium heat—remove from heat when slightly soft.
- Assemble each tortilla with 1/4 cup of cooked potatoes, a scoop of scrambled eggs, a sprinkle of chopped bacon, and 1 tablespoon of shredded cheese.
- Place the filled tacos back in the oven for another 10 minutes, until heated through and cheese has melted.
- Serve immediately with sides like salsa, guacamole, or fresh fruit.
Notes
Feel free to swap out bacon with turkey bacon or use sweet potatoes for a healthier option.
Find it online: https://breakfastrecip.com/baked-breakfast-tacos-6/