Introduction

Wake up your mornings with these tasty baked breakfast tacos, a flavorful twist on a classic favorite. Crispy bacon, seasoned potatoes, fluffy eggs, and melty cheese all come together inside warm corn tortillas for a satisfying start to your day.

Two soft, light beige tortillas sit side by side on a white plate over a white marbled surface, each filled with fluffy yellow scrambled eggs, golden crispy potato pieces, and reddish-brown cooked bacon bits sprinkled with small green herbs. To the right side of the plate, a small serving of glossy baked beans with brown skin adds a rich contrast. In the blurred background, there is a tall glass of orange juice and another white item. The close-up image captures a warm, fresh breakfast scene. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Cook the bacon in a skillet over medium heat until crispy. Remove bacon, drain on paper towels, then crumble into pieces.
Step 2: In the same skillet, add canola oil and sauté the cubed potatoes until golden brown and tender, about 10-12 minutes. Stir in the taco seasoning and cook for another 1-2 minutes to coat the potatoes evenly.
Step 3: Reduce the oven temperature to 350°F (175°C). Lightly grease a baking dish. Warm the tortillas slightly to make them pliable, then line the dish with the tortillas, folding as needed to fit.
Step 4: Spread the cooked potatoes and crumbled bacon evenly over the tortillas. Pour the beaten eggs over the mixture and sprinkle the shredded Monterey Jack cheese on top.
Step 5: Bake in the preheated oven for 20-25 minutes, or until the eggs are set and cheese is melted and bubbly.
Step 6: Remove from the oven and let cool for a few minutes before slicing into taco-sized servings. Serve warm with your favorite toppings.

Tips & Variations

For added flavor, mix in diced onions or bell peppers with the potatoes during sautéing.
Swap canola oil with olive oil for a richer taste.
Make it vegetarian by omitting bacon and adding black beans or sautéed mushrooms instead.
Use flour tortillas if you prefer a softer texture over corn.

Storage

Store leftover breakfast tacos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture and flavor.

How to Serve

The image shows two breakfast tacos on a white plate, each taco filled with three visible layers: the bottom layer is a soft, slightly toasted flour tortilla with light brown spots, the middle layer is fluffy, bright yellow scrambled eggs mixed with white egg whites, and the top layer is crispy, dark reddish-brown bacon pieces sprinkled with green herbs. To the side on the plate are shiny, reddish-brown baked beans in sauce. The plate is set on a white marbled surface, with blurred background elements including a glass of orange juice and a white cup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the dish the night before, cover it tightly, and refrigerate. Bake fresh in the morning for best results.

What can I serve with these breakfast tacos?

They pair well with salsa, sour cream, avocado slices, or a fresh fruit salad for a complete and satisfying breakfast.

Tasty Baked Breakfast Tacos Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

These Tasty Baked Breakfast Tacos combine crispy bacon, seasoned potatoes, fluffy eggs, and melted Monterey Jack cheese inside soft corn tortillas. Baked to perfection, this breakfast dish is flavorful, satisfying, and easy to prepare for a delicious start to your day.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 tacos 1x
Category: Breakfast
Method: Baking
Cuisine: Tex-Mex

Ingredients

Scale

Meat

4 slices bacon

Vegetables & Spices

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

Oils & Fats

2 tbsp canola oil

Dairy

8 eggs, well beaten
1/2 cup Monterey Jack cheese, shredded (2 oz)

Breads

8 soft corn tortillas (6 inch)

Instructions

Cook the bacon: In a large skillet over medium heat, cook the 4 slices of bacon until crispy. Remove the bacon and place it on paper towels to drain. Once cooled, chop or crumble the bacon into small pieces.
Prepare the potatoes: Using the bacon drippings in the skillet, add 2 tablespoons of canola oil and heat over medium heat. Add the 4 cups of cubed potatoes and cook, stirring occasionally until the potatoes are tender and slightly crispy, about 10-15 minutes.
Season the potatoes: Sprinkle the 2 1/2 tablespoons of Old El Paso™ Original Taco Seasoning Mix over the potatoes. Stir very well to coat potatoes evenly with the seasoning, cooking for an additional 2-3 minutes for flavors to meld.
Preheat the oven: Set the oven temperature to 350°F (175°C) to prepare for baking the assembled tacos.
Assemble tacos: Lay out the 8 soft corn tortillas on a baking sheet. Divide the seasoned potatoes evenly among the tortillas. Top each with crumbled bacon.
Pour eggs and add cheese: Carefully pour the well-beaten 8 eggs evenly over the tortillas and potatoes. Sprinkle the 1/2 cup shredded Monterey Jack cheese over the top of all tacos.
Bake the tacos: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
Serve: Remove the baked breakfast tacos from the oven. Allow to cool slightly before serving warm.

Notes

You can substitute regular potatoes with sweet potatoes for a different flavor.
Use low-fat cheese to reduce the fat content.
For a spicier kick, add diced jalapeños or hot sauce before baking.
Soft corn tortillas can be warmed before assembling to prevent cracking during baking.
Leftover baked breakfast tacos can be refrigerated for up to 2 days and reheated in the oven or microwave.

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