Baked Breakfast Tacos
Delightful baked breakfast tacos filled with bacon, seasoned potatoes, eggs, and melted cheese in soft corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Meat
Ingredients
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the bacon over medium heat until crispy. Remove and chop into bite-sized pieces.
- In the same skillet, add canola oil and potatoes. Toss in the taco seasoning and cook until the potatoes are tender and lightly browned, about 10-12 minutes.
- In a large bowl, mix the scrambled eggs with the crispy bacon and cooked potatoes.
- Lay out the soft tortillas and spoon the filling evenly among them. Sprinkle with shredded Monterey Jack cheese.
- Roll the tortillas tightly and place them seam-side down in a baking dish.
- Bake in the oven for about 15-20 minutes, until heated through and the cheese is melted.
Notes
For a healthier option, consider using turkey bacon or different types of cheese for varied flavors.