Ingredients
Scale
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Pasoâ„¢ original taco seasoning mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the bacon in a pan over medium heat until crispy. Remove and set aside on paper towels to drain.
- In the same pan, add canola oil and cook the potatoes for about 10-15 minutes until they are golden brown and tender. Stir in the taco seasoning and mix well.
- While the potatoes are cooking, crumble the cooked bacon.
- In a bowl, mix the beaten eggs with the crumbled bacon and cooked potatoes.
- Warm the tortillas slightly, then fill each tortilla with the egg mixture.
- Place the filled tortillas in a baking dish and sprinkle the shredded Monterey Jack cheese on top.
- Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve warm with optional toppings like salsa, avocado, or sour cream.
Notes
Feel free to customize with additional toppings like salsa or avocado. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 180mg