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Oven-Baked Breakfast Tacos

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  • Prep 30 min
  • Total 40 min
  • Ingredients 7
  • Servings 8
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This amazing breakfast taco recipe is everything you’d want in a breakfast dish. Your favorite breakfast foods--scrambled eggs, cheese, bacon join potatoes seasoned with Old El Paso™ Original Taco Seasoning Mix—to be stuffed inside corn tortillas and cheese and baked in the oven for a hot, fabulous breakfast that’s filling and flavorful and lets you enjoy a Mexican-inspired dish without having to wait until dinner!
With just 7 ingredients and 40 minutes, it’s the perfect dish for a casual breakfast, as for the start of a delicious brunch spread. Make it easy on yourself by cooking the potatoes and bacon and scrambled egg ahead of time and store them in the fridge, so that you can give them a quick zap in the microwave before you assemble and bake them. Is your family eating breakfast at different times? Having the ingredients already cooked and ready to assemble means everyone can assemble their own and eat when they’re ready. If you’re serving a crowd, make a double batch!
By Gerry Speirs
Updated Mar 7, 2024
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How To Make the Best Breakfast Tacos

For the best breakfast tacos, we’ll show you how to make breakfast tacos so easy, anyone can do it! With just a few easy steps, you’ll be enjoying these delectable tacos before your eyes even completely open:
Bake the Bacon: That’s right…we said bake the bacon. Only 5 minutes in the oven is all that’s needed. No standing over a hot stove with bacon grease to burn you!

Cook the Potatoes: Cut the potatoes into 1-inch pieces, so that they all get done at the same time. Just oil and taco seasoning are all that’s needed to get the best-tasting breakfast potatoes, this side of the border.

Stand ‘Em Up: Corn tortillas hold their shape well when stood up into the taco shells that form the “crust” for these hand-held breakfast sandwiches.

Scramble the Eggs: Scrambling the eggs takes only a few minutes! You’re minutes away from enjoying the tasty dish!

Layer and Bake: Stuff the tortillas with the potatoes, eggs, and bacon; sprinkle with cheese and get them a quick heat in the oven.

What to Serve with Breakfast Tacos

These Mexican breakfast tacos are hearty enough to stand on their own, as the corn tortillas, potatoes, scrambled eggs, and bacon will fill you up and keep you full for hours. If you want to make it a spread, you can add fresh fruit, like green or red seedless grapes, orange slices or watermelon wedges. Serve up a sweet breakfast treat, such as Monkey Bread Muffins or Pumpkin Spice Pull-Apart Bread. You could even add a cheese tray assortment and fresh veggies with dip. Try our Dill Pickle Dip, for tasty day brightener!
For other breakfast treats, try one of these simple muffin recipes or monkey breads.

Your favorite Mexican meal toppings can also double as breakfast taco toppings. Serve up any (or all of these for everyone to top their own taco to their liking:

  • Cut-up avocado or guacamole
  • Chopped tomatoes or salsa
  • Hot sauce or ranch dressing
  • Chopped cilantro and/or lime wedges
  • The Best Breakfast Taco Ingredients

    Our best breakfast taco recipe strategically uses just 7 ingredients that deliver so much flavor, while slashing the prep of this restaurant-worthy meal, so that you can make these tacos any time you please!
    Bacon: Adding both crunch and that unmistakable smoky flavor…we feel no great scrambled egg taco should be without!

    Potatoes: Skillet-cooked potatoes add the bulk to this sandwich, making hearty tacos that are perfect for starting your day.

    Taco Seasoning: By using Old El Paso™ Original Taco Seasoning Mix, you get all the flavors of taco with just one amazing ingredient!

    Eggs: Scrambled eggs are what really welcome this dish to the breakfast table. They are the perfect way to prepare them to go into bacon and egg tacos, as they won’t fall apart or be messy like over-easy eggs or hard-boiled eggs would.

    Monterey Jack Cheese: It adds the perfect amount of flavor and ooze to get all melty and delicious with the other taco fillings.


    • 4 slices bacon
    • 2 tablespoons canola oil
    • 4 cups cubed (about 1 inch) potatoes
    • 2 1/2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
    • 8 soft corn tortillas (6 inch)
    • 8 eggs, beaten
    • 1/2 cup shredded Monterey Jack cheese (2 oz)
    Make With
    Old El Paso


    • 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.

    Tips from the Pillsbury Kitchens

    • tip 1
      Want to shorten morning prep time for this Oven-Baked Breakfast Tacos recipe? Cube the potatoes a day ahead and store in cold water in the refrigerator overnight.
    • tip 2
      Make these the best breakfast tacos for you by adjusting the amount of taco seasoning mix to suit your spice preferences.

    Frequently Asked Questions

    Can you Make Breakfast Tacos Ahead of Time?

    This easy recipe can be turned into make-ahead breakfast tacos in a few separate ways, so you can enjoy these tacos when it is convenient for you!
    Prep the Ingredients and Assemble Later: Cook the bacon, the potatoes and the scrambled eggs as directed in Steps 1 through 4, but do not arrange the tortillas as directed in Step 3. Allow the fillings to cool. Store them separately, in microwavable covered containers, in the refrigerator up to 2 days ahead of when you want to make the tacos. To assemble the tacos, remove the lids from the fillings. Cover with plastic wrap and give each a quick zap in the microwave for a minute or so, until they are heated through. Arrange the tortillas as directed in Step 4 and fill and bake the tacos as directed in Step 6.

    Make and Freeze the Breakfast Tacos: Prepare the tacos as directed but allow them to cool to room temperature after baking. Wrap each taco in plastic wrap and please in a resealable freezer storage bag. Store in the freezer for up to 1 month. To reheat one taco at a time, unwrap the taco and place on a microwavable plate; cover loosely with the plastic wrap. Microwave on Medium-High (70%) 1 to 3 minutes or until heated through.

    How to Store Breakfast Tacos

    This easy breakfast taco recipe is a great one to prep to enjoy as a grab-and-go breakfast throughout the week! You can either make and refrigerate the tacos if you plan to use them all during the week, or they can be frozen for longer storage. Either way, you can pull one out and reheat it in the microwave, for a hot and hearty breakfast in just a few minutes. Reheat one as you enjoy your morning coffee or take one to work and reheat it when you arrive. What a tasty way to start your day!
    Refrigerated Breakfast Tacos: You can make the tacos, let them cool and wrap them individually in plastic wrap. Store them in the refrigerator for up to 4 days. To reheat one taco at a time, place the unwrapped taco on a microwavable plate and cover loosely with the plastic wrap. Microwave on Medium-High (70%) about 1 minute or until heated through.

    Frozen Breakfast Tacos: See FAQ above for how to make, freeze and reheat tacos once they are frozen.

    What are Variations to this Breakfast Taco Recipe?

    You can swap one or more of the breakfast taco ingredients in these tasty Mexican breakfast tacos and make it different every time or to use up ingredients you already have on hand:
    Bacon Stand-Ins: Try chopped cooked ham, cooked, and crumbled breakfast sausage or chorizo.

    Make it Spicy Potatoes: Add a little cayenne pepper, cumin or smoked paprika with the taco seasoning.

    Add Beans: Stir 1/2 cup rinsed and drained canned black beans or chili beans into the eggs before cooking them.

    Swap the Cheese: Try pepper Jack, cheddar, or pizza cheese instead of the Monterey Jack cheese.

    If you love Mexican-inspired breakfast dishes, try our Easy Breakfast Burritos next.

    What are the Best Tortillas for Homemade Breakfast Tacos?

    Soft, 6-inch corn tortillas are our preferred type and size of tortillas to use for this egg taco recipe. They add authentic corn flavor to this dish and are sturdy for holding all the yummy fillings. 6-inches is the perfect size to fit all the fillings without either over stuffing them or having a lot of unfilled tortilla to eat.
    Try using whatever soft tortillas you have on hand—flour, whole wheat, or even gluten-free tortillas, but you will have to adjust the amount of all of the fillings you put in them, depending on the size. Fresh tortillas are better than ones you have had lurking in your fridge for a while, as they tend to dry out over time, making them crack more easily when folded or bent. We do not recommend hard shell taco shells for this recipe as they will be difficult to fill without breaking.

    Nutrition Information

    270 Calories, 13g Total Fat, 12g Protein, 26g Total Carbohydrate, 2g Sugars

    Nutrition Facts

    Serving Size: 1 Serving
    Calories from Fat
    Total Fat
    Saturated Fat
    Trans Fat
    Total Carbohydrate
    Dietary Fiber
    % Daily Value*:
    Vitamin A
    Vitamin C
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choice
    *Percent Daily Values are based on a 2,000 calorie diet.

    More About This Recipe

    • There is nothing like a hot, hearty breakfast to get your day off to a sunny start. No wonder they call it the most important meal of the day! And nothing is better than a breakfast recipe you can start the day before, so it is ready to pop in the oven the next day, rather than keeping you a slave to your stove when you’re still sleepy. For other terrific make-ahead breakfast ideas, try Overnight Egg Muffin Casserole or Overnight Brunch Egg Bake next. Or for even more yummy breakfast recipes that will raise sleepy heads, check out this collection.
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