Tasty Baked Breakfast Tacos Recipe
If you’re searching for a delicious and satisfying morning treat, look no further than these Tasty Baked Breakfast Tacos. This recipe combines crispy bacon, seasoned potatoes, fluffy scrambled eggs, and melty Monterey Jack cheese all wrapped in warm corn tortillas, then baked to perfection. Each bite offers a wonderful balance of textures and flavors that will have you reaching for seconds. Whether you’re hosting a brunch or want a hearty weekday breakfast, these tacos are a reliable crowd-pleaser that’s easy to prepare and impossible to resist.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with ingredients you probably already have on hand. Each component plays a key role in building the layers of flavor and texture that make the Tasty Baked Breakfast Tacos so special—from crispy bacon to seasoned potatoes, hearty eggs, and gooey cheese that all come together beautifully.
- 4 slices bacon: Baking bacon gives it a perfect crisp without the mess of frying.
- 2 tbsp canola oil: Used for cooking potatoes evenly while keeping them crispy.
- 4 cups potatoes, cut into 1-inch cubes: These act as the hearty base with a comforting texture.
- 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix: Adds classic southwestern flavor to the potatoes, making every bite pop.
- 8 soft corn tortillas (6 inch): The ideal size and texture for folding all the fillings into tasty handheld tacos.
- 8 eggs, well beaten: Fluffy scrambled eggs add richness and protein.
- 1/2 cup Monterey Jack cheese, shredded (2 oz): Melts perfectly over the filling for that last savory touch.
How to Make Tasty Baked Breakfast Tacos
Step 1: Bake and Chop the Bacon
Start by preheating your oven to 375°F and laying the bacon slices on an ungreased cookie sheet. Baking them for 10 minutes until crisp not only ensures a perfectly cooked bacon texture but also reduces grease and mess. After cooling for about 5 minutes, chop the bacon into small pieces—this crispy bacon will lend an irresistible crunch and smoky flavor to your tacos.
Step 2: Cook the Seasoned Potatoes
While the bacon bakes, heat the canola oil in a 10-inch skillet over medium heat. Toss in the cubed potatoes ensuring they’re well coated with oil, then sprinkle the Old El Paso™ Original Taco Seasoning evenly. Stir everything together and cook for 15 to 20 minutes, turning every 5 minutes to let each side get tender and infused with that southwestern seasoning. The potatoes develop a soft interior with a lightly crisped exterior that makes them a perfect taco base.
Step 3: Prepare the Tortillas
Next, grab a 13×9-inch glass baking dish and arrange the soft corn tortillas standing against each other. This forms cozy little taco shells ready to be filled. Setting the tortillas this way keeps them upright and stable, making the assembly and baking process smooth and fuss-free.
Step 4: Scramble the Eggs
In a clean skillet, cook your well beaten eggs over medium heat, stirring frequently until they begin to set. Removing them just as they lightly firm up ensures fluffy scrambled eggs that stay moist and creamy. The eggs continue to cook slightly during baking, so it’s best to pull them off the heat early to avoid dryness.
Step 5: Assemble and Fill the Tacos
Now for the fun part: layering your taco fillings! Spoon about a quarter cup of the warm, seasoned potatoes into each tortilla. Add an equal share of scrambled eggs and sprinkle the chopped crispy bacon over the top. Don’t forget to finish each taco with about a tablespoon of shredded Monterey Jack cheese. The cheese melts beautifully in the oven and brings everything together.
Step 6: Bake and Serve
Slide your assembled tacos into the preheated 375°F oven and bake for 10 minutes. This final step allows the tortillas to warm through, the cheese to melt, and all the flavors to mingle. Serve the Tasty Baked Breakfast Tacos immediately, while everything is hot and inviting. You’ll love the mix of textures and the delicious aroma filling your kitchen!
How to Serve Tasty Baked Breakfast Tacos
Garnishes
Brighten your tacos with fresh garnishes like chopped cilantro, sliced avocado, or a spoonful of pico de gallo to add freshness and contrast. A drizzle of hot sauce or a dollop of sour cream can also add creaminess and a little kick, elevating the tacos from delicious to unforgettable.
Side Dishes
Pair your breakfast tacos with simple sides like fresh fruit salad or refried beans to round out the meal. A refreshing glass of orange juice or a latte also complements the savory richness of the tacos perfectly, making your breakfast experience complete.
Creative Ways to Present
For a festive brunch, arrange the tacos upright on a colorful platter garnished with lime wedges and fresh herbs. You can even offer a DIY toppings bar so guests can customize with jalapeños, shredded lettuce, or salsa varieties. Presentation like this invites smiles and encourages everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Any leftover Tasty Baked Breakfast Tacos can be stored in an airtight container in the refrigerator for up to 3 days. Keep the tacos separate from any fresh garnishes to retain their best texture and flavor.
Freezing
If you want to save some for later, wrap each baked taco individually in plastic wrap and place them in a freezer-safe container. They freeze well for up to one month, making them a convenient grab-and-go breakfast option.
Reheating
Reheat your tacos in a 350°F oven for about 10 minutes until warmed through and the cheese is melty again. Avoid microwaving to keep the tortillas from becoming soggy and preserve that crispy bacon texture.
FAQs
Can I use a different type of cheese?
Absolutely! While Monterey Jack melts wonderfully and offers a mild flavor, cheddar, queso fresco, or even a spicy pepper jack can add interesting twists to your tacos.
What if I don’t have Old El Paso™ Taco Seasoning?
You can easily substitute with your own blend of chili powder, cumin, paprika, garlic powder, and onion powder to create a flavorful seasoning mix that complements the potatoes perfectly.
Can I make these tacos vegetarian?
Yes! Simply omit the bacon and consider adding sautéed veggies like peppers, onions, or mushrooms for extra flavor and texture.
Are corn tortillas better than flour tortillas for this recipe?
Corn tortillas provide an authentic texture and flavor that pairs beautifully with these smoky and savory fillings. They also crisp nicely during baking, though you can use flour tortillas if preferred.
Can I prepare the filling the night before?
Definitely. You can cook the bacon, potatoes, and scramble the eggs ahead of time, then assemble and bake the tacos fresh in the morning for maximum convenience.
Final Thoughts
These Tasty Baked Breakfast Tacos have quickly become one of my favorite ways to start the day. They’re easy to prepare, packed with comforting flavors, and perfect for feeding family or friends. Give this recipe a try—you’ll be amazed at how something so simple can taste so incredible. Here’s to many delicious mornings ahead filled with warm, cheesy, crispy breakfast tacos!
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Tasty Baked Breakfast Tacos Recipe
- Total Time: 50 minutes
- Yield: 8 breakfast tacos 1x
- Diet: Low Salt
Description
These tasty baked breakfast tacos combine crispy bacon, seasoned potatoes, creamy scrambled eggs, and melted Monterey Jack cheese in soft corn tortillas. Perfect for a hearty and flavorful morning meal, these tacos are easy to prepare and bake to perfection for a satisfying start to your day.
Ingredients
Meat
- 4 slices bacon
Vegetables & Spices
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)
Oils & Fats
- 2 tbsp canola oil
Dairy & Eggs
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded (2 oz)
Grains
- 8 soft corn tortillas (6 inch)
Instructions
- Bake and Chop the Bacon: Preheat your oven to 375°F. Arrange the bacon slices on an ungreased cookie sheet with sides. Bake the bacon for 10 minutes until crisp. Let it cool for about 5 minutes, then coarsely chop into small pieces for a crispy and less greasy texture.
- Cook the Seasoned Potatoes: While the bacon is baking, heat canola oil in a 10-inch skillet over medium heat. Add cubed potatoes and stir to coat in the oil. Sprinkle with taco seasoning and stir again for even coverage. Cook for 15-20 minutes, turning every 5 minutes until potatoes are soft when pierced with a knife.
- Prepare the Tortillas: Arrange soft corn tortillas in an ungreased 13×9-inch glass baking dish so they stand against each other, forming open taco shells. This arrangement keeps tortillas ready for filling and baking.
- Scramble the Eggs: Cook well beaten eggs in a clean skillet over medium heat, stirring frequently until just set. Remove from heat while still slightly soft to maintain creaminess as they finish cooking during baking.
- Assemble and Fill the Tacos: Fill each tortilla with about 1/4 cup of seasoned potatoes. Evenly divide scrambled eggs and chopped bacon among the tortillas. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
- Bake and Serve: Bake assembled tacos at 375°F for 10 minutes until the cheese melts and tacos are heated through. Serve immediately while hot and enjoy a delicious breakfast treat.
Notes
- Baking the bacon on a cookie sheet yields crispier slices with less grease compared to frying.
- Turning the potatoes every 5 minutes ensures even cooking and browning.
- Removing eggs from heat while slightly soft prevents overcooking and keeps them creamy.
- Soft corn tortillas work best for easy folding and baking; avoid too thick tortillas.
- Customization tip: Add salsa, avocado, or hot sauce for extra flavor.
- Leftover tacos can be refrigerated and reheated in the oven for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast & Brunch
- Method: Baking, Sautéing, Scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 180 mg
Keywords: breakfast tacos, baked breakfast, bacon breakfast, taco recipe, Mexican breakfast, breakfast potatoes, scrambled eggs tacos, Monterey Jack cheese
