Baked Breakfast Tacos
Baked breakfast tacos combine crispy bacon, fluffy eggs, and melted cheese in a fun and delicious breakfast twist.
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
- 8 pieces soft corn tortillas (6 inch)
- 8 pieces eggs, well beaten
- 0.5 cup Monterey Jack cheese, shredded
Instructions
Preparation
- Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, add canola oil and the cubed potatoes. Cook, stirring often, until golden brown and tender. Add taco seasoning and mix well.
Assembly
- Preheat your oven to 350°F (175°C).
- Lay the soft corn tortillas out in a baking dish.
- Crumble the cooked bacon and sprinkle into each tortilla.
- Layer the taco-seasoned potatoes on top of the bacon.
- Pour the beaten eggs equally into each tortilla.
Baking
- Sprinkle the shredded Monterey Jack cheese over the top of the tacos.
- Bake for 20-25 minutes, or until the eggs are set and the cheese is bubbly.
Notes
Watch the oven temperature to ensure tortillas don't get too crispy before eggs are fully cooked. Avoid overfilling tortillas to prevent breakage. Optional toppings include salsa, avocado, cilantro, or sour cream.
