Description
These Breakfast Tacos combine crispy bacon, golden roasted potatoes, and creamy cheesy scrambled eggs wrapped in warm tortillas, topped with fresh pico de gallo and cilantro for a vibrant and satisfying morning meal.
Ingredients
Scale
Meat and Vegetables
- 6 slices bacon
- 1 russet potato, peeled and cut into 1/2-inch cubes
Dairy
- 2 tablespoons unsalted butter
- 6 large eggs, lightly beaten
- 1/2 cup shredded Mexican blend cheese
Other
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Tortillas, warmed (6-8)
- Pico de gallo, for serving
- Shredded Mexican blend cheese, for topping
- Chopped fresh cilantro leaves, for garnish
Instructions
- Cook Bacon: Heat a large cast iron skillet over medium-high heat. Add the bacon slices and cook until they become brown and crispy, approximately 6 to 8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate while reserving the excess fat in the skillet.
- Cook Potatoes: Add the cubed potatoes to the skillet with the reserved bacon fat. Cook, stirring often, until the potatoes are golden brown and crisp, about 12 to 14 minutes. Season with kosher salt and freshly ground black pepper to taste. Transfer the cooked potatoes to a paper towel-lined plate and keep warm.
- Prepare Scrambled Eggs: Reduce the heat to medium and melt the unsalted butter in the skillet. Pour in the beaten eggs and cook, stirring occasionally, until the eggs begin to set. Stir in 1/2 cup shredded Mexican blend cheese and continue cooking, stirring frequently, until the eggs are thickened and no visible liquid remains, about 3 to 5 minutes. Season with salt and pepper to taste.
- Assemble Tacos: Warm the tortillas as desired. Fill each tortilla with portions of crispy bacon, roasted potatoes, and cheesy scrambled eggs. Top with pico de gallo, additional shredded cheese, and chopped fresh cilantro leaves according to preference. Serve immediately.
Notes
- Use a cast iron skillet for best crispiness when cooking bacon and potatoes.
- To keep potatoes warm, cover them loosely with foil after cooking.
- If preferred, substitute Mexican blend cheese with cheddar or Monterey Jack.
- Warm tortillas on a skillet or wrapped in foil to make them flexible for folding.
- Adjust seasoning to taste, particularly salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Sautéing, scrambling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 215 mg
Keywords: breakfast tacos, bacon tacos, cheesy scrambled eggs, breakfast potatoes, Mexican breakfast, easy breakfast recipe
