Baked Breakfast Tacos
Delicious and customizable baked breakfast tacos filled with crispy bacon, creamy eggs, and cheesy goodness, perfect for starting your day.
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.
Notes
Serve with fresh salsa, avocado, or sour cream. Store leftovers in an airtight container in the fridge for up to three days or freeze for later use.