Tasty Baked Breakfast Tacos
Hearty and delicious breakfast tacos filled with crispy bacon, creamy scrambled eggs, and seasoned potatoes, perfect for a comforting morning meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
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. Place the bacon slices on a baking sheet and bake for 10 minutes until crispy. Once done, remove from the oven and chop into small pieces.
- Heat the canola oil in a large skillet over medium heat. Add the cubed potatoes and sprinkle them with taco seasoning. Stir every 5 minutes until the potatoes are soft and golden, about 15 to 20 minutes.
- Arrange the soft corn tortillas upright in a 13×9-inch baking dish, creating little pockets for the filling.
- Scramble the beaten eggs in a separate skillet over medium heat until slightly soft, then remove from the heat.
- Fill each tortilla with about 1/4 cup of the seasoned potatoes, followed by the scrambled eggs, chopped bacon, and a tablespoon of Monterey Jack cheese.
- Bake the filled tacos in the oven at 375°F for 10 minutes or until heated through and the cheese is melted.
- Serve immediately, garnished with additional toppings like hot sauce, sour cream, or fresh cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For fluffier eggs, add a splash of milk before scrambling.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 180mg