Tasty Baked Breakfast Tacos Recipe

Introduction

Start your day with these tasty baked breakfast tacos that combine crispy bacon, seasoned potatoes, fluffy scrambled eggs, and melted cheese all wrapped in soft corn tortillas. This easy recipe is perfect for a satisfying morning meal that the whole family will love.

Ingredients

• 4 slices bacon
• 2 tbsp canola oil
• 4 cups potatoes, cut into 1-inch cubes
• 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)
• 8 soft corn tortillas (6 inch)
• 8 eggs, well beaten
• 1/2 cup Monterey Jack cheese, shredded (2 oz)

Instructions

1. Step 1: Preheat your oven to 375°F. Arrange the bacon slices on an ungreased cookie sheet with sides. Bake the bacon for 10 minutes until crisp. Let it cool for about 5 minutes, then coarsely chop into small pieces.
2. Step 2: While the bacon bakes, heat the canola oil in a 10-inch skillet over medium heat. Add the cubed potatoes and stir to coat with oil. Sprinkle the taco seasoning over the potatoes and stir again. Cook for 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with a knife.
3. Step 3: In an ungreased 13×9-inch glass baking dish, arrange the soft corn tortillas so they stand against each other, forming open taco shells.
4. Step 4: In a clean skillet, cook the beaten eggs over medium heat, stirring frequently until they just begin to scramble and set. Remove from heat while still slightly soft.
5. Step 5: Fill each tortilla with about 1/4 cup of the seasoned potatoes. Evenly divide the scrambled eggs and chopped bacon among the tortillas. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
6. Step 6: Bake the assembled tacos at 375°F for 10 minutes. Serve immediately while hot and the cheese is melted.

Tips & Variations

• For crispier bacon, avoid overlapping slices on the baking sheet.
• Try adding diced onions or bell peppers to the potatoes for extra flavor.
• Swap Monterey Jack with cheddar or pepper jack cheese for a different taste.
• Use flour tortillas if you prefer a softer, less traditional shell.

Storage

Store leftover breakfast tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes or until warmed through to keep the tortillas from getting soggy. Avoid microwaving if possible, as it may soften the tortilla texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

Yes, you can prepare the fillings ahead and assemble the tacos just before baking. This helps maintain the best texture after baking.

Can I use frozen potatoes for this recipe?

Fresh potatoes work best for even cooking and seasoning, but you can use thawed frozen potatoes if needed. Adjust cooking time accordingly to ensure they are tender.

Tasty Baked Breakfast Tacos Recipe

Print Recipe

★★★★★

5 from 427 reviews

These Tasty Baked Breakfast Tacos combine crispy baked bacon, seasoned sautéed potatoes, fluffy scrambled eggs, and melted Monterey Jack cheese all wrapped in soft corn tortillas and baked to perfection. This satisfying and flavorful breakfast recipe is perfect for a hearty morning meal or weekend brunch, offering a delicious twist on traditional tacos with breakfast ingredients.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 tacos 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Bacon

• 4 slices bacon

Potatoes

• 2 tbsp canola oil
• 4 cups potatoes, cut into 1-inch cubes
• 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)

Tortillas and Eggs

• 8 soft corn tortillas (6 inch)
• 8 eggs, well beaten
• 1/2 cup Monterey Jack cheese, shredded (2 oz)

Instructions

1. Bake and Chop the Bacon: Preheat the oven to 375°F. Arrange the bacon slices on an ungreased cookie sheet with sides. Bake the bacon for 10 minutes until crisp. Allow to cool for about 5 minutes, then coarsely chop into small pieces.
2. Cook the Seasoned Potatoes: While the bacon is baking, heat the canola oil in a 10-inch skillet over medium heat. Add the cubed potatoes and stir to coat with oil. Sprinkle taco seasoning over the potatoes and stir to distribute evenly. Cook the potatoes for 15 to 20 minutes, turning every 5 minutes until tender when pierced with a knife.
3. Prepare the Tortillas: Arrange the soft corn tortillas standing against each other in an ungreased 13×9-inch glass baking dish to form open taco shells, ready for filling.
4. Scramble the Eggs: In a clean skillet over medium heat, add the well-beaten eggs. Stir frequently until they start to scramble and are just set. Remove from heat while slightly soft to maintain creaminess as they finish cooking during baking.
5. Assemble and Fill the Tacos: Fill each prepared tortilla with about 1/4 cup of seasoned potatoes. Evenly divide scrambled eggs and chopped bacon among the tortillas. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
6. Bake and Serve: Bake the assembled tacos in the oven at 375°F for 10 minutes until cheese is melted and tacos are heated through. Serve immediately while hot and enjoy.

Notes

• Baking the bacon instead of frying results in crispier, less greasy bacon slices.
• Turn potatoes frequently to ensure even cooking and prevent sticking.
• Removing the scrambled eggs from heat while slightly soft helps them stay creamy after baking.
• Soft corn tortillas are used to hold the breakfast fillings without cracking.
• These tacos are best served immediately to enjoy the warm, melty cheese and fresh flavors.

Keywords: breakfast tacos, baked breakfast tacos, bacon breakfast tacos, Tex-Mex breakfast, breakfast recipe, baked tacos