Tasty Baked Breakfast Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/tasty-baked-breakfast-tacos-recipe/
