Baked Breakfast Tacos
These baked breakfast tacos combine crispy bacon, seasoned potatoes, fluffy scrambled eggs, and melty cheese wrapped in warm corn tortillas, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
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 (2 oz)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with the bacon strips. Bake for 10 minutes or until crispy. Once done, chop the bacon into small bits.
- In a large skillet, heat the canola oil over medium heat. Add the cubed potatoes and sprinkle with taco seasoning. Cook for about 15-20 minutes, stirring every 5 minutes until the potatoes are soft and seasoned.
- Stand the corn tortillas upright in a 13×9-inch baking dish.
- In a separate skillet, scramble the eggs over medium heat. Remove from heat while they are slightly set and still soft to avoid overcooking.
- Assemble each taco: fill a tortilla with 1/4 cup seasoned potatoes, a portion of scrambled eggs, chopped bacon, and a tablespoon of shredded cheese.
- Bake the filled tacos in the preheated oven for about 10 minutes, or until heated through and the cheese is melted.
- Serve immediately and enjoy!
Notes
These tacos can be served with fresh fruit or drizzled with salsa for an extra kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg
Find it online: https://www.tastysavvy.com/tasty-baked-breakfast-tacos-3/