Satisfy Mornings with Tasty Baked Breakfast Tacos

Delightful Tasty Baked Breakfast Tacos filled with bacon, eggs, and potatoes make morning meals quick and enjoyable.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 4 tacos

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

8 slices Bacon Swap for turkey bacon for a lighter option.
2 cups Potatoes Use Yukon Gold, Russets, or red potatoes.
6 large Eggs Scramble slightly undercooked to avoid dryness.
2 tablespoons Taco Seasoning Consider using a homemade blend.

For the Taco Base

12 tortillas Corn Tortillas Warm them up before filling.

For Toppings

1 cup Monterey Jack Cheese Substitute with cheddar or pepper jack.
Optional Veggies Add sautéed bell peppers, spinach, or avocados.

Equipment

oven
skillet
Baking Sheet
Microwave

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Arrange bacon strips on a baking sheet and bake for about 10 minutes until crispy.
Sauté cubed potatoes in canola oil with taco seasoning for 15-20 minutes until soft and golden brown.
Wrap corn tortillas in a damp paper towel and microwave for 20-30 seconds to warm.
Scramble eggs in a skillet over medium-low heat until slightly undercooked.
Fill each warm tortilla with sautéed potatoes, scrambled eggs, and bacon pieces; sprinkle cheese on top.
Bake filled tacos in the oven for about 10 minutes until cheese is melted and bubbly.
Remove tacos from the oven and cool for a few minutes before serving warm.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Serve tacos with fresh fruit or pico de gallo for added flavor. Experiment with different no-fry techniques for crispy textures.

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