Oven-Baked Breakfast Tacos

(5)
5 reviews.
  • 30 min prep time
  • 40 min total time
  • 7 ingredients
  • 8 servings

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)

Directions

  1. 1 Heat oven to 375°F.
  2. 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. 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. 4 In ungreased 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.
  5. 5 In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.
  6. 6 Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.
  7. 7 Bake 10 minutes. Serve immediately.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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