Description
Delicious baked breakfast tacos filled with crispy bacon, fluffy eggs, and melty cheese wrapped in soft corn tortillas.
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 the oven to 375°F.
- Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- Add canola oil to the skillet, then add diced potatoes. Season with taco seasoning and cook until golden and tender.
- In a bowl, mix the beaten eggs with crumbled bacon and sautéed potatoes. Stir in half the shredded cheese.
- Warm the tortillas slightly. Fill each with the egg mixture and place in a greased baking dish.
- Sprinkle remaining cheese over the filled tortillas.
- Bake in the preheated oven for about 20-25 minutes, or until the eggs are set and cheese is bubbly.
Notes
Customize fillings with ingredients like diced bell peppers or use turkey bacon instead of pork. Great with fresh cilantro or avocado slices as toppings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex