Tasty Baked Breakfast Tacos You'll Love for Busy Mornings

Tasty Baked Breakfast Tacos are perfect for busy mornings, using leftover ingredients for a delightful morning feast.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 tacos

Course: Breakfast

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tacos

8 pieces Corn Tortillas Soft corn tortillas for the best flavor.
6 slices Bacon Can substitute with turkey bacon or omit for vegetarian.
2 cups Yukon Gold Potatoes Cut into 1-inch cubes.
2 tablespoons Canola Oil Essential for roasting.
6 large Eggs Scrambled lightly to avoid overcooking.
1 cup Monterey Jack Cheese Can substitute with cheddar or non-dairy cheese.

For Customizing

Vegetables Bell peppers, spinach, or mushrooms can be added.
Alternate Proteins Sausage or black beans can replace bacon.
Spicy Kick Jalapeños or hot sauce can be added.

Equipment

Oven
Skillet
baking dish
Cookie sheet
Paper towels

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Place bacon strips on a cookie sheet and bake for about 10 minutes until crispy.
In a skillet, heat canola oil and sauté Yukon Gold potatoes with taco seasoning for about 15-20 minutes.
Fill corn tortillas with potatoes, scrambled eggs, and chopped bacon in a greased baking dish.
Top with Monterey Jack cheese and bake for about 10 minutes until cheese is bubbly and golden.
Allow to cool for a minute before serving warm, optionally with fresh fruit or pico de gallo.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Warm tortillas before filling to avoid tearing. Under-scramble eggs slightly to maintain fluffiness. Experiment with different fillings to suit your taste.

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