Description
Baked breakfast tacos are a delicious way to start your day, combining savory bacon, hearty potatoes, and fluffy eggs all wrapped in a warm tortilla.
Ingredients
- 4 slices of bacon
- 2 tablespoons canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tablespoons Old El Paso™ original taco seasoning mix
- 8 soft corn tortillas (6 inches)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, cook the bacon over medium heat for 5 to 7 minutes until crispy. Transfer to a paper towel-lined plate.
- In the same skillet, add canola oil and cubed potatoes. Cook for about 10 minutes, stirring occasionally.
- Sprinkle taco seasoning over the potatoes and cook for another 5-10 minutes until tender and golden brown.
- In a baking dish, lay the corn tortillas. Crumble bacon over them, top with seasoned potatoes, and pour beaten eggs over each taco.
- Sprinkle shredded Monterey Jack cheese on top.
- Bake for 15-20 minutes or until eggs are set and cheese is melted.
- Let cool for a couple of minutes before serving and enjoy!
Notes
For a vegetarian version, replace bacon with mushrooms or plant-based crumbles. Adjust the recipe to your dietary needs by substituting ingredients as necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican