Baked Breakfast Tacos
Baked Breakfast Tacos are a delightful combination of crispy bacon, fluffy scrambled eggs, and seasoned potatoes, all wrapped in soft corn tortillas and baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp taco seasoning mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F.
- Line a baking sheet with parchment and bake the bacon for 10 minutes, until crispy. Then, chop into bite-sized pieces.
- In a skillet, heat the canola oil over medium heat. Add the cubed potatoes and sprinkle with taco seasoning. Stir every 5 minutes for about 15–20 minutes until the potatoes are soft.
- While the potatoes are cooking, arrange the soft corn tortillas upright in a 13×9-inch baking dish.
- Scramble the beaten eggs in a separate skillet over medium heat—remove from heat when they are just slightly soft.
- Assemble each tortilla: fill with 1/4 cup of cooked potatoes, a scoop of scrambled eggs, a sprinkle of chopped bacon, and top with 1 tablespoon of shredded cheese.
- Place the filled tacos back into the oven for another 10 minutes, until heated through and cheese has melted.
- Serve immediately with sides like salsa, guacamole, or fresh fruit.
Notes
Use a non-stick skillet for scrambling eggs to prevent sticking. For extra crispy bacon, bake it on a rack set over the baking sheet to allow fat to drain.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 200mg
Find it online: https://www.tastysavvy.com/baked-breakfast-tacos-6/