Description
Delicious and easy-to-make baked breakfast tacos featuring crispy bacon, seasoned potatoes, creamy scrambled eggs, and melted Monterey Jack cheese all nestled in soft corn tortillas. Perfect for a hearty morning meal or brunch.
Ingredients
Scale
Bacon
- 4 slices bacon
Potatoes and Seasoning
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)
Tortillas and Eggs
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded (2 oz)
Instructions
- Bake and Chop the Bacon: Preheat your oven to 375°F. Arrange the 4 slices of bacon on an ungreased cookie sheet with sides. Bake for 10 minutes until crisp. Let cool for 5 minutes, then coarsely chop the bacon into small pieces for topping the tacos.
- Cook the Seasoned Potatoes: While baking bacon, heat 2 tbsp of canola oil in a 10-inch skillet over medium heat. Add 4 cups of cubed potatoes and stir to coat with oil. Sprinkle 2 1/2 tbsp of Old El Paso™ Original Taco Seasoning Mix over the potatoes and stir again. Cook for 15 to 20 minutes, turning every 5 minutes until potatoes are soft when pierced with a knife.
- Prepare the Tortillas: Arrange 8 soft corn tortillas (6 inch) standing against each other in an ungreased 13×9-inch glass baking dish to form open taco shells, ready for filling.
- Scramble the Eggs: In a clean skillet, cook 8 well-beaten eggs over medium heat, stirring frequently until they begin to scramble and are just set. Remove from heat while slightly soft to prevent overcooking as they will continue to cook in the oven.
- Assemble and Fill the Tacos: Fill each prepared tortilla with about 1/4 cup of seasoned potatoes from step 2. Evenly divide scrambled eggs from step 4 and chopped bacon from step 1 among the tortillas. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
- Bake and Serve: Bake the assembled tacos at 375°F for 10 minutes until cheese is melted. Serve immediately while hot and enjoy your tasty baked breakfast tacos.
Notes
- Baking the bacon makes it extra crispy and less greasy compared to frying.
- Turning the potatoes every 5 minutes helps them cook evenly and prevents sticking.
- Removing the scrambled eggs from heat slightly undercooked ensures creamy texture after baking.
- Use soft corn tortillas for authentic flavor and better texture in the tacos.
- Feel free to add salsa or avocado as toppings for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking, Sautéing, Scrambling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: 230 kcal
- Sugar: 1.5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 185 mg
Keywords: breakfast tacos, baked breakfast, crispy bacon, seasoned potatoes, scrambled eggs, Monterey Jack cheese, Mexican breakfast, easy breakfast recipe
