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
Scale
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
