breakfast tacos

egg, fried, bacon


4slices bacon
2tablespoons canola oil
4cups cubed (about 1 inch) potatoes
2 1/2tablespoons taco seasoning mix (from 1-oz package)
8soft corn tortillas (6 inch)
8eggs, beaten
1/2cup shredded Monterey Jack cheese (2 oz)

Serves 4

Nutritional Info

Calories 270
Fat 13g
Carbs 26g
Fiber 2g
Sugar 2g
Protein 12g


  1. Heat oven to 375°F.
  2. Place bacon slices on an 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 13×9-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.
  1. Bake 10 minutes. Serve immediately.
  2. Enjoy

Tips and Variations

  • 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.