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–+ servings
Tasty Baked Breakfast Tacos

Tasty Baked Breakfast Tacos That Everyone Will Love

These Tasty Baked Breakfast Tacos are a quick and satisfying meal perfect for busy mornings, featuring crispy bacon, fluffy eggs, and seasoned potatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 8 pieces Corn Tortillas soft corn tortillas are preferred
  • 2 cups Yukon Gold Potatoes cubed into 1-inch pieces
  • 6 slices Bacon bake for extra crispiness
  • 6 large Eggs scramble until just set
  • 1 cup Monterey Jack Cheese can also use cheddar
  • 2 tablespoons Canola Oil for frying potatoes
Optional Add-Ins
  • 1 cup Sweet Potatoes nutritious swap for regular potatoes
  • 1 cup Black Beans for a protein-packed filling
  • Sautéed Vegetables use leftover veggies for flavor

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Cookie sheet

Method
 

Instructions
  1. Preheat your oven to 375°F.
  2. Bake the bacon on a cookie sheet for about 10 minutes until crispy.
  3. Sauté the cubed Yukon Gold potatoes in a skillet with canola oil over medium heat, adding taco seasoning and cooking for 15-20 minutes until tender and golden brown.
  4. Arrange your corn tortillas in a baking dish to form taco shells.
  5. Scramble the eggs in a skillet until just set, about 5 minutes.
  6. Assemble the tacos with seasoned potatoes, scrambled eggs, crispy bacon, and Monterey Jack cheese.
  7. Bake the filled tacos for an additional 10 minutes until hot and cheese is melted.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Optional: Garnish with fresh cilantro or sour cream for added flavor. Store leftovers in an airtight container for up to 3 days. To freeze, wrap tightly and store in a freezer-safe bag for up to 2 months.

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