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Tasty Baked Breakfast Tacos

Start your day with cheesy, crispy, and irresistible breakfast tacos. Easy to make and perfect for feeding a crowd!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon Cooked until crispy
  • 2 tbsp canola oil For cooking potatoes
  • 4 cups potatoes, cut into 1-inch cubes Golden and tender after cooking
  • 2.5 tbsp Old El Paso™ original taco seasoning mix To season potatoes
  • 8 pieces soft corn tortillas (6 inch) Base for tacos
  • 8 pieces eggs, well beaten Main filling ingredient
  • 1/2 cup Monterey Jack cheese, shredded Top the tacos with cheese

Method
 

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

Notes

Serve warm straight out of the oven with optional toppings like fresh cilantro, sour cream, diced tomatoes, or avocados. Can store in the fridge for 3-4 days in an airtight container, or prep the night before and bake in the morning.