Tasty Baked Breakfast Tacos
A comforting and nostalgic breakfast that brings families together, filled with crispy bacon, golden brown potatoes, and cheesy goodness.
Ingredients
Main Ingredients
- 4 slices bacon Cook until crispy.
- 2 tbsp canola oil Used for frying potatoes.
- 4 cups potatoes, cut into 1-inch cubes Fried until golden brown.
- 2.5 tbsp Old El Paso™ Original Taco Seasoning Mix From a 6.25 oz container.
- 8 each soft corn tortillas (6 inch) Layer for the taco base.
- 8 each eggs, well beaten Create a rich filling.
- 1/2 cup Monterey Jack cheese, shredded Adds creaminess.
Instructions
Preparation
- In a skillet over medium heat, cook the bacon until it’s crispy. Once done, let it cool on a paper towel.
- In the same skillet, add the canola oil and toss in the potatoes with salt and pepper. Cook until golden brown and tender.
- Once the potatoes are tender, sprinkle the taco seasoning over them and stir well.
- In a separate bowl, beat the eggs until well combined.
Assembly and Baking
- Preheat your oven to 350 degrees Fahrenheit.
- In a baking dish, layer the corn tortillas and add the potato mixture, bits of bacon, and beaten eggs into each.
- Sprinkle the shredded cheese over the filled tacos.
- Bake in the preheated oven for about 20 minutes.
Serving
- Carefully remove from the oven and serve warm, optionally with salsa, sour cream, or fresh avocado on the side.
Notes
Leftovers can be stored tightly covered in the fridge for a couple of days. They may taste even better the next day.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 5gSodium: 650mgFiber: 2gSugar: 1g
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