Tasty Baked Breakfast Tacos Recipe

Introduction

Start your day with these tasty baked breakfast tacos that combine crispy bacon, seasoned potatoes, fluffy scrambled eggs, and melted cheese all wrapped in soft corn tortillas. This flavorful and satisfying dish is perfect for a weekend brunch or a special breakfast treat.

Ingredients

• 4 slices bacon
• 2 tbsp canola oil
• 4 cups potatoes, cut into 1-inch cubes
• 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)
• 8 soft corn tortillas (6 inch)
• 8 eggs, well beaten
• 1/2 cup Monterey Jack cheese, shredded (2 oz)

Instructions

1. Step 1: Preheat your oven to 375°F. Arrange the bacon slices on an ungreased cookie sheet with sides and bake for 10 minutes until crisp. Let the bacon cool for about 5 minutes, then coarsely chop into small pieces.
2. Step 2: While the bacon bakes, heat canola oil in a 10-inch skillet over medium heat. Add the cubed potatoes and stir to coat in oil. Sprinkle the taco seasoning over the potatoes and stir again. Cook for 15 to 20 minutes, turning every 5 minutes until potatoes are soft when pierced with a knife.
3. Step 3: In an ungreased 13×9-inch glass baking dish, arrange the soft corn tortillas standing against each other to form open taco shells.
4. Step 4: In a clean skillet, cook the well beaten eggs over medium heat, stirring frequently until they just begin to scramble and set. Remove from heat while still slightly soft to keep them creamy.
5. Step 5: Fill each tortilla with about 1/4 cup of seasoned potatoes. Divide the scrambled eggs and chopped bacon evenly among the tortillas. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
6. Step 6: Bake the assembled tacos at 375°F for 10 minutes. Serve immediately while hot and cheese is melted.

Tips & Variations

• For extra flavor, add diced onions or bell peppers to the potatoes while cooking.
• Use flour tortillas instead of corn if you prefer a softer shell.
• Substitute Monterey Jack with cheddar or pepper jack cheese for a different taste.
• To make it vegetarian, omit the bacon and add sautéed mushrooms or black beans.

Storage

Store leftover breakfast tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or in the microwave until warmed through. To keep the tortillas from getting soggy, wrap them loosely in foil while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tacos ahead of time?

Yes, you can assemble the tacos a few hours ahead and keep them covered in the refrigerator before baking. Just add the cheese right before baking to prevent it from drying out.

Can I freeze the baked breakfast tacos?

While you can freeze the assembled tacos, the texture of the potatoes and eggs may change upon thawing. It’s best to freeze the filling and tortillas separately, then assemble and bake fresh when ready.

Tasty Baked Breakfast Tacos Recipe

Print Recipe

★★★★★

4.4 from 116 reviews

These Tasty Baked Breakfast Tacos combine crispy oven-baked bacon, seasoned sautéed potatoes, creamy scrambled eggs, and melted Monterey Jack cheese in warm corn tortillas. Perfect for a hearty and flavorful morning meal, they are easy to prepare and bake together for a delicious breakfast treat.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 tacos 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Bacon

• 4 slices bacon

Potatoes and Seasoning

• 2 tbsp canola oil
• 4 cups potatoes, cut into 1-inch cubes
• 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)

Tortillas and Filling

• 8 soft corn tortillas (6 inch)
• 8 eggs, well beaten
• 1/2 cup Monterey Jack cheese, shredded (2 oz)

Instructions

1. Bake and Chop the Bacon: Preheat your oven to 375°F. Arrange the bacon slices on an ungreased cookie sheet with sides. Bake the bacon for 10 minutes until crisp. Let the bacon cool for about 5 minutes, then coarsely chop it into small pieces.
2. Cook the Seasoned Potatoes: While the bacon bakes, heat the canola oil in a 10-inch skillet over medium heat. Add the cubed potatoes and stir well to coat them in the hot oil. Sprinkle the taco seasoning mix over the potatoes and stir again to ensure even seasoning. Cook the potatoes for 15 to 20 minutes, turning every 5 minutes until they become soft when pierced with a knife.
3. Prepare the Tortillas: In an ungreased 13×9-inch glass baking dish, arrange the soft corn tortillas so that they stand against each other, forming open taco shells. This will keep tortillas ready for easy filling and baking.
4. Scramble the Eggs: In a clean skillet, add the well beaten eggs and cook over medium heat, stirring frequently until they begin to scramble and are just set. Remove from heat promptly to prevent overcooking, leaving eggs slightly soft for creaminess as they will continue cooking in the oven.
5. Assemble and Fill the Tacos: Fill each tortilla with about 1/4 cup of seasoned potatoes, then evenly distribute the scrambled eggs and chopped bacon among the tortillas. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
6. Bake and Serve: Place the assembled tacos in the oven and bake at 375°F for 10 minutes until the cheese melts and tacos are heated through. Serve immediately while hot.

Notes

• Baking bacon instead of frying reduces grease and yields extra crispy bacon.
• Turning potatoes every 5 minutes ensures even cooking and prevents sticking.
• Remove scrambled eggs just before fully set for creamy texture after baking.
• Use soft corn tortillas to maintain flexibility and prevent cracking during baking.
• Serve tacos immediately for best flavor and texture.

Keywords: breakfast tacos, baked breakfast recipe, bacon breakfast, scrambled eggs, seasoned potatoes, Mexican breakfast