Description
Deliciously crispy baked breakfast tacos filled with eggs, bacon, and seasoned potatoes, topped with melted Monterey Jack cheese.
Ingredients
- 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
- Bake the bacon at 375°F for 10 minutes until crispy, then chop it into small pieces.
- Cook the cubed potatoes in 2 tablespoons of canola oil over medium heat. Season them with taco seasoning mix, stirring every 5 minutes until soft (about 15-20 minutes).
- Arrange the tortillas upright in a 13×9-inch baking dish, ready to be filled.
- Scramble the beaten eggs in a separate skillet over medium heat. Remove them from heat while they are still slightly soft.
- Fill each tortilla with about 1/4 cup of the cooked potatoes, scrambled eggs, chopped bacon, and 1 tablespoon of cheese.
- Bake the assembled tacos at 375°F for another 10 minutes until heated through and the cheese is melted.
- Serve immediately, and enjoy your delicious morning treat.
Notes
Great for customizing with additional toppings like avocado, salsa, or hot sauce.
