Description
Delightful baked breakfast tacos filled with crispy bacon, fluffy eggs, and cheesy goodness, perfect for mornings and brunch gatherings.
Ingredients
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ original taco seasoning mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels, then crumble.
- Add canola oil to the skillet, then add potatoes and sauté for about 10 minutes until they soften.
- Sprinkle taco seasoning over the potatoes, stirring to combine. Cook for an additional 5-7 minutes until cooked through.
- In a bowl, mix crumbled bacon with the well-beaten eggs.
- Assemble tacos by placing a tortilla in a greased baking dish, layering with potato mixture, egg and bacon mixture, and shredded cheese.
- Repeat for remaining tortillas.
- Bake for 20-25 minutes until cheese is melted and bubbly. Allow to cool slightly before serving.
Notes
For extra crispy bacon, consider turkey bacon or baking it in the oven. These tacos can be customized with various toppings and fillings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican