Baked Breakfast Tacos
Delightful breakfast tacos with crispy bacon, seasoned potatoes, scrambled eggs, and melted cheese, all wrapped in soft corn tortillas.
Ingredients
For the Filling
- 4 slices bacon Chopped after cooking
- 4 cups potatoes, cut into 1-inch cubes Season with taco seasoning
- 8 large eggs, well beaten Scramble before assembling
- 1/2 cup shredded Monterey Jack cheese Use 2 oz. for approximately 1/2 cup
For Assembly
- 8 pieces soft corn tortillas (6 inch) Arrange upright in dish
- 2 tablespoons canola oil For cooking the potatoes
- 2.5 tablespoons taco seasoning mix For seasoning the potatoes
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bake the bacon for 10 minutes until crispy, then chop.
- Cook cubed potatoes in canola oil over medium heat, seasoning with taco mix, stirring every 5 minutes until soft (about 15-20 minutes).
- Scramble the eggs in a skillet over medium heat, removing from heat while still slightly soft.
Assembly and Baking
- Arrange tortillas upright in a 13×9-inch baking dish.
- Fill each tortilla with about 1/4 cup of potatoes, scrambled eggs, chopped bacon, and 1 tablespoon of cheese.
- Bake the assembled tacos at 375°F (190°C) for 10 minutes until heated through and cheese is melted.
- Serve immediately with toppings.
Notes
Consider pairing these tacos with fresh salsa, guacamole, or sour cream. For a DIY taco bar, offer extra toppings like diced tomatoes and jalapeños.