Description
Delicious baked breakfast tacos filled with fluffy eggs, crispy bacon, and seasoned potatoes, perfect for any morning.
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).
- Cook your bacon in a skillet over medium heat until crispy—about 5-7 minutes.
- Sauté the cubed potatoes in the bacon grease, adding taco seasoning and a pinch of salt. Cook for about 10-12 minutes until golden.
- Whisk the eggs in a separate bowl. Add milk for fluffiness, if desired.
- Combine crumbled bacon with the cooked potatoes, then pour in the beaten eggs and stir. Cook for another 3-5 minutes until eggs are just set.
- Prepare the corn tortillas by heating them in a separate pan for about 30 seconds on each side.
- Assemble the tacos by filling tortillas with the egg mixture and sprinkling cheese on top.
- Bake the tacos seam-side down in a greased dish for 15-20 minutes until heated through and cheese is melted.
- Serve warm with toppings like salsa and avocado slices.
Notes
You can prepare the filling ahead and store it in the fridge. Heat the tortillas to prevent cracking when filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: breakfast tacos, baked tacos, breakfast recipe, easy breakfast, Mexican cuisine