Oven-Baked Breakfast Tacos

Start the day off right with these tasty and ultra-easy breakfast tacos.

  • prep time 30 min
  • total time 40 min
  • ingredients 7
  • servings 8

Ingredients

4
slices bacon
2
tablespoons canola oil
4
cups cubed (about 1 inch) potatoes
2 1/2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
8
soft corn tortillas (6 inch)
8
eggs, beaten
1/2
cup shredded Monterey Jack cheese (2 oz)
  • 1 Heat oven to 375°F.
  • 2 Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.
  • 3 While bacon is baking, heat oil in 10-inch skillet over medium heat. Add potatoes; stir to coat in hot oil. Sprinkle taco seasoning mix over potatoes; stir to mix. Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife.
  • 4 In ungreased 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.
  • 5 In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.
  • 6 Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.
  • 7 Bake 10 minutes. Serve immediately.
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