Baked breakfast tacos are a delightful way to start your day. They are warm, flavorful, and so easy to make. This dish brings together soft tortillas, creamy eggs, and crispy bacon for a satisfying breakfast. You can enjoy these anytime, whether it’s a weekend brunch or a busy weekday morning.
Why You Will Love This Baked Breakfast Tacos
These baked breakfast tacos are perfect for everyone. They are fun to prepare and even more fun to eat. With simple ingredients, you can whip up a dish that the whole family will love. Plus, they are customizable to fit your taste. Whether you like them spicy or mild, these tacos will make your mornings brighter.
How to Make Baked Breakfast Tacos
Making baked breakfast tacos is straightforward and enjoyable. You start by cooking the bacon and potatoes. Then, layer the ingredients in the tortillas and bake until everything is warm and golden. It’s a simple method that gives you a tasty meal without much fuss.
What You Need
To make baked breakfast tacos, you will need the following 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 (from 6.25 oz container)
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded (2 oz)
Step-by-Step
Here’s how to cook baked breakfast tacos easily. First, you will cook the bacon until it’s crispy. Next, the potatoes get cooked with some taco seasoning for a burst of flavor. After that, place the cooked mixture into the tortillas along with the eggs and cheese, then bake them in the oven until everything is tender and melting together.
How to Serve Baked Breakfast Tacos
These breakfast tacos are great on their own but can be even better with a few extras. Consider serving them with fresh salsa, creamy avocado, or a dollop of sour cream. They make a great centerpiece for brunch with friends or a cozy family breakfast.
How to Store Baked Breakfast Tacos
If you have leftovers, here’s how to keep them fresh. Store any uneaten tacos in an airtight container in the fridge for up to three days. For longer storage, you can freeze them. Just wrap each taco tightly in plastic wrap and then place them in a freezer bag. When you’re ready to eat, heat them in the microwave or oven until warm.
Recipe Tips
- Cook the potatoes until they’re exactly tender before adding to the tacos.
- You can use different types of cheese, like cheddar, if you prefer.
- Make it vegetarian by skipping the bacon and adding beans instead.
- Feel free to adjust the seasoning to your taste for spicier or milder tacos.
- For easier assembly, warm the tortillas first to make them pliable.
Variations & Swaps
Want to switch things up? Here are some tasty ideas:
- Replace bacon with sausage or turkey bacon for a lighter option.
- Add peppers and onions for extra flavor and texture.
- Use whole wheat tortillas for a healthier twist.
- Try adding fresh herbs like cilantro or chives for a fresh touch.
- Swap the Monterey Jack cheese with feta or goat cheese for a different taste.
FAQs
Can I make these baked breakfast tacos ahead of time?
Yes! You can prepare them the night before and store them in the fridge. Just bake them in the morning.
Can I freeze baked breakfast tacos?
Absolutely! Wrap each taco well and freeze. They can be a quick breakfast when you reheat them.
What if I don’t have bacon?
You can easily substitute sausage, ham, or skip the meat altogether for a vegetarian version.
How do I reheat leftover tacos?
You can reheat them in the oven at 350°F for about 10 minutes or in the microwave until warm.
What mistakes should I avoid when making these tacos?
Avoid overcooking the potatoes; they should be tender, not mushy. Also, ensure you don’t overstuff the tortillas to prevent tearing.
Baked Breakfast Tacos
Ingredients
For the tacos
- 4 slices bacon Cook until crispy
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes Cook until tender
- 2.5 tbsp Old El Paso™ original taco seasoning mix From a 6.25 oz container
- 8 pieces soft corn tortillas 6 inch
- 8 pieces eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded Approximately 2 oz
Instructions
Preparation
- Cook the bacon in a skillet until crispy, then set it aside.
- In the same skillet, add canola oil and the potatoes. Cook until the potatoes are tender, adding the taco seasoning for flavor.
- Layer the bacon, potato mixture, beaten eggs, and shredded cheese into the soft corn tortillas.
- Place the filled tortillas in a baking dish and bake until everything is warm and the cheese has melted.
