Oven-Baked Breakfast Tacos

  • Prep 30 min
  • Total 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)

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Cube the potatoes a day ahead and store in cold water in the refrigerator overnight.
  • Adjust the amount of taco seasoning mix to suit your spice level.
  • Wrap leftovers in foil and reheat in the oven for 10 minutes.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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