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 Monterey Jack cheese. They’re easy to prepare and perfect for a satisfying morning meal or brunch with family and friends.

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. Bake for 10 minutes until crisp. Let cool for 5 minutes, then chop coarsely. Baking the bacon this way makes it extra crispy and less greasy.
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 the oil. Sprinkle taco seasoning over the potatoes and stir to distribute evenly. Cook for 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced.
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. This keeps them ready for filling and baking.
4. Step 4: In a clean skillet, cook the beaten eggs over medium heat, stirring frequently. Remove from heat as soon as the eggs are set but still slightly soft for extra creaminess, as they will continue cooking during baking.
5. Step 5: Fill each tortilla with about 1/4 cup of the seasoned potatoes. Evenly divide the scrambled eggs and chopped bacon among the tortillas. Top each with 1 tablespoon of shredded Monterey Jack cheese.
6. Step 6: Bake the assembled tacos in the oven at 375°F for 10 minutes. Serve immediately while hot and the cheese is melted. Enjoy!

Tips & Variations

• For a spicier version, add diced jalapeños or a dash of hot sauce to the egg mixture.
• Swap Monterey Jack cheese for cheddar or pepper jack for different flavors.
• If you prefer a vegetarian option, omit the bacon and add sautéed bell peppers or black beans instead.
• Use flour tortillas if you want softer taco shells.

Storage

Store leftover breakfast tacos in an airtight container in the refrigerator for up to 2 days. To reheat, place the tacos in a preheated oven at 350°F for 8–10 minutes or microwave until warmed through. Avoid reheating more than once to maintain texture and flavor.

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 and store them in the refrigerator before baking. When ready to eat, bake them fresh to keep the tortillas crisp and cheese melted.

Can I use other types of potatoes?

Absolutely. Yukon Gold or red potatoes work well, but avoid waxy varieties that may not get as fluffy when cooked.

Tasty Baked Breakfast Tacos Recipe

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★★★★★

4.7 from 92 reviews

These Tasty Baked Breakfast Tacos combine crispy oven-baked bacon, seasoned sautéed potatoes, creamy scrambled eggs, and melted Monterey Jack cheese wrapped in warm soft corn tortillas. Perfectly baked to meld flavors and make a convenient, delicious morning meal.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 breakfast tacos 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Tex-Mex

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)

Other Ingredients

• 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 and bake for 10 minutes until crisp. Let the bacon cool about 5 minutes, then chop coarsely into small pieces. This method produces extra crispy and less greasy bacon.
2. Cook the Seasoned Potatoes: While the bacon bakes, heat canola oil in a 10-inch skillet over medium heat. Add cubed potatoes and stir to coat in oil. Sprinkle taco seasoning evenly and stir. Cook potatoes for 15 to 20 minutes, stirring every 5 minutes, until soft when pierced with a knife.
3. Prepare the Tortillas: Arrange the soft corn tortillas standing against each other in an ungreased 13×9-inch glass baking dish to form open taco shells, ready for filling and baking.
4. Scramble the Eggs: In a clean skillet over medium heat, cook the well-beaten eggs, stirring frequently until they start scrambling and are just set. Remove from heat while still slightly soft to keep eggs creamy as they continue cooking during baking.
5. Assemble and Fill the Tacos: Fill each prepared tortilla with about 1/4 cup of seasoned potatoes. Evenly distribute 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. Serve immediately while hot and enjoy your flavorful breakfast tacos.

Notes

• Baking bacon in the oven ensures crispiness and less mess compared to frying.
• Use soft corn tortillas to keep the tacos tender and easy to fold.
• Scrambling eggs slightly undercooked allows residual heat to finish cooking, resulting in creamy texture.
• The Old El Paso taco seasoning can be substituted with your favorite taco spice blend.
• Leftover tacos can be wrapped and refrigerated, then reheated gently in the oven to maintain texture.

Keywords: breakfast tacos, baked tacos, bacon breakfast, scrambled eggs tacos, Tex-Mex breakfast