Tasty Baked Breakfast Tacos
A delightful combination of crispy bacon, fluffy scrambled eggs, and seasoned potatoes wrapped in soft corn tortillas, creating a hearty breakfast that brings warmth and comfort to any morning.
Ingredients
Main Ingredients
- 4 slices Bacon Provides savory flavor.
- 2 tablespoons Canola oil Helps crisp the potatoes.
- 4 cups Potatoes, cubed Cut into 1-inch cubes.
- 2.5 tablespoons Old El Paso Original Taco Seasoning Mix From a 6.25-ounce container.
- 8 pieces Corn tortillas Soft, approximately 6 inches each.
- 8 pieces Eggs, well beaten
- 0.5 cup Monterey Jack cheese, shredded For topping the tacos.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- On an ungreased cookie sheet, arrange 4 slices of bacon and bake for about 10 minutes until crispy.
- Once ready, let the bacon cool for 5 minutes, then chop it coarsely.
- In a skillet, heat 2 tablespoons of canola oil over medium heat and add 4 cups of cubed potatoes.
Cooking
- Sprinkle 2.5 tablespoons of taco seasoning over the potatoes and stir well, cooking for 15-20 minutes until golden brown.
- In a 9x13 glass baking dish, arrange 8 corn tortillas standing up to form open taco shells.
- In the same or a clean skillet, cook 8 well-beaten eggs over moderate heat until slightly underdone, then remove from heat.
- Fill each tortilla with 1/4 cup of seasoned potatoes, distribute the scrambled eggs, and top with chopped bacon and 1 tablespoon of shredded Monterey Jack cheese.
- Bake the assembled tacos in the oven for 10 minutes, until the cheese is melted.
Serving
- Serve immediately while hot, optionally topping with avocado slices or salsa.
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. Freezing is also an option for up to 3 months. To enhance, consider adding jalapeños or fresh cilantro.