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How to Make Oven-Baked Breakfast Tacos

Oven-Baked Breakfast Tacos
The perfect way to start your busy day is with a pick-up-and-go breakfast-filled taco.
By Gerry Speirs

Living in Southern California, I’m spoiled for choice when it comes to Mexican food. There are many restaurants available and I have my favorites. Yes, more than one, because the burritos might be better at one place or the salsa may be spicier, which I totally love! I do have one certain place I’ll always go if it’s for breakfast. The tacos are simple and packed with all of my favorite things like bacon, egg and slow-cooked carnitas.

When I made these oven-baked tacos I wondered if by putting them in the oven, it would make them dry or turn the tortillas into crackers. But, it didn’t. They were soft and the cheese melts perfectly–sealing in all of that breakfast goodness. I added some spicy salsa and my favorite hot sauce to these and they were amazing. I’ll definitely be making these again.

Prepare the potatoes and bacon. Scramble the egg and set aside.

Place the taco shells into the baking dish folded against each other.

Place a quarter cup of taco-seasoned potatoes into each taco shell.

Divide the egg into each of the 8 taco shells and top with the crumbled bacon bits.

Finally sprinkle the grated cheese over each taco and bake in the oven.



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