Go Back

Tasty Baked Breakfast Tacos

Start your day with delicious tacos filled with bacon, eggs, and cheese wrapped in soft tortillas. A one-pan wonder for easy cleanup!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon
  • 2 tbsp canola oil
  • 4 cups potatoes, cut into 1-inch cubes
  • 2.5 tbsp Old El Paso™ original taco seasoning mix from 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

Method
 

Preparation
  1. In a large pan over medium heat, cook the bacon until crispy. Remove the bacon, crumble, and set aside.
  2. In the same pan, add canola oil and 4 cups of cubed potatoes. Cook for about 10-12 minutes until golden and tender.
  3. Sprinkle the taco seasoning over the potatoes and stir well to coat.
Assembly
  1. Place the tortillas in a greased baking dish. Layer the seasoned potatoes, crumbled bacon, and beaten eggs on top.
  2. Add shredded Monterey Jack cheese over everything.
Baking
  1. Pop the dish in a preheated oven at 375°F (190°C) for about 20 minutes, or until the eggs are set.

Notes

Serve the tacos warm and fresh from the oven, garnished with cilantro or avocado slices. Store leftovers in the fridge for up to 3 days or freeze for a month. Reheat in the oven at 350°F (175°C).