Breakfast Tacos
Start your day with bold flavor, crispy bacon, cheesy eggs & potatoes all wrapped up in Breakfast Tacos you'll crave daily!
Ingredients
- 1 Tablespoon Olive oil
- 4 Bacon rashers
- 1 Large Potato peeled and cut into ½-inch cubes
- 2 Tablespoons Unsalted butter
- 6 Large Eggs lightly beaten
- 60 Grams Shredded Mexican-blend cheese plus extra for topping
- 1 Pinch Kosher salt
- 1 Pinch Freshly ground black pepper
- 6 Warm tortillas corn or flour
Instructions
- Place the potato cubes in a medium pot and cover with about 1 inch of water. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for 3 to 5 minutes, until the potatoes are just tender. Drain and set aside.1 Large Potato
- Heat the olive oil in a large skillet over medium-high heat. Add the bacon slices and cook until crisp and browned, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate. Keep the bacon fat in the pan.1 Tablespoon Olive oil, 4 Bacon rashers
- Add the drained potatoes to the skillet and cook, stirring frequently, until golden and crispy, about 8 minutes. Season with salt and pepper to taste. Transfer the potatoes to a plate and keep warm.
- Reduce the heat to medium. Melt the butter in the same skillet. Pour in the beaten eggs and let them sit for a few seconds before gently stirring. Continue to cook, stirring occasionally, until the eggs are mostly set.2 Tablespoons Unsalted butter, 6 Large Eggs, 60 Grams Shredded Mexican-blend cheese, 1 Pinch Kosher salt, 1 Pinch Freshly ground black pepper
- Stir in the ½ cup of cheese and cook for another minute or so until the eggs are fully cooked but still soft. Season lightly with salt and pepper.
- Warm the tortillas using a dry skillet, microwave, or in a hot oven for a couple of minutes. Fill each tortilla with crispy bacon pieces, golden potatoes, and scrambled eggs.6 Warm tortillas
- Top with pico de gallo, extra shredded cheese, and chopped cilantro. Serve immediately.
Notes
Tips and Tricks
- Prep ahead: Boil and cube potatoes the night before to save time.
- For crispier potatoes: Pat the cubes dry before cooking to reduce moisture.
- Egg tip: Cook eggs low and slow for soft, fluffy curds.
- Cheese swap: Try cheddar, pepper jack, or queso fresco for a twist.
- Optional toppings: Hot sauce, avocado slices, or lime wedges add great flavor.
- Warming tortillas: Wrap in a damp kitchen towel and microwave for 30 seconds to keep them soft.
- Serving a crowd: Easily double the recipe-just use a bigger pan or work in batches.
Nutrition
Calories: 289kcalCarbohydrates: 16gProtein: 13gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 212mgSodium: 494mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 456IUVitamin C: 0.01mgCalcium: 190mgIron: 2mg
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