Tasty Baked Breakfast Tacos
Delightful baked breakfast tacos filled with crispy bacon, seasoned potatoes, and fluffy scrambled eggs, all wrapped in soft corn tortillas.
Ingredients
Main ingredients
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2.5 tbsp taco seasoning mix
- 8 pieces soft corn tortillas (6-inch)
- 8 pieces eggs, well beaten
- 1/2 cup shredded Monterey Jack cheese Approximately 2 oz
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and bake the bacon for about 10 minutes until it's nice and crispy. Once done, chop it into bite-sized pieces.
- In a skillet, heat the canola oil over medium heat and cook the cubed potatoes. Sprinkle in the taco seasoning mix and stir every 5 minutes until the potatoes are soft and start to turn golden, which should take about 15-20 minutes.
Assembly
- Arrange the tortillas upright in a 13x9-inch baking dish, creating little taco shells.
- Scramble the beaten eggs in another skillet over medium heat, but take them off the heat while they’re still just a bit soft; they will cook a bit more in the oven.
- Spoon approximately 1/4 cup of the seasoned potatoes into each tortilla, followed by scrambled eggs, chopped bacon, and a tablespoon of cheese.
Baking
- Bake the assembled tacos at 375°F for about 10 minutes, just until heated through and the cheese melts beautifully.
- Serve your baked breakfast tacos immediately, and watch them vanish from the table!
Notes
These tacos shine with just a sprinkle of fresh cilantro or a drizzle of salsa. Serve them alongside fresh fruit or a light salad to balance the meal. For an extra crunchy texture, try frying the tortillas briefly in a bit of oil before assembling.