Tasty Baked Breakfast Tacos Recipe | Easy Tex-Mex Brunch
Make mornings brighter with this Tasty Baked Breakfast Tacos Recipe — crispy bacon, golden potatoes, and fluffy eggs baked to cheesy perfection.
Ingredients
Bacon & Potatoes
- 4 slices bacon (thick-cut or turkey bacon for lighter option)
- 2 tbsp canola oil (or olive oil)
- 4 cups potatoes, cut into 1-inch cubes (Yukon Gold or Russet)
- 2 ½ tbsp Old El Paso™ Original Taco Seasoning Mix
Tortillas
- 8 soft corn tortillas, 6-inch (fresh, pliable, not cracked)
Eggs & Cheese
- 8 large eggs, well beaten
- ½ cup Monterey Jack cheese, shredded (about 2 oz)
Optional Toppings:
- Fresh pico de gallo
- Avocado slices or guacamole
- Lime wedges
- Chopped cilantro
- Hot sauce or salsa verde
Instructions
Bake and Chop the Bacon
- Preheat your oven to 375°F (190°C). Arrange bacon slices on an ungreased baking sheet with raised sides.
- Bake for 10–12 minutes until crisp and bubbly. Transfer to a paper towel-lined plate, let cool for 5 minutes, and coarsely chop.
- Tip: Baking keeps your stovetop splatter-free and gives you even crispness.
Cook the Seasoned Potatoes
- While the bacon cooks, heat 2 tbsp of oil in a large skillet over medium heat. Add potatoes, stirring to coat.
- Sprinkle with taco seasoning, stirring to distribute the flavor evenly. Cook 15–20 minutes, stirring every 5 minutes, until the potatoes are golden on the outside and tender inside.
- For best crispiness: cover for the first 10 minutes to steam, then uncover for the last 5 minutes to brown.
Prepare the Tortillas
- Stand 8 corn tortillas side by side in a 13×9-inch glass baking dish to form taco shells. This keeps them upright and prevents sogginess once filled.
- If your tortillas are firm or cracking, wrap them in a damp paper towel and microwave for 20 seconds to soften.
Scramble the Eggs
- In a clean skillet, cook beaten eggs over medium heat, stirring often until just softly set. Remove from heat while still slightly creamy — they’ll finish cooking in the oven.
Assemble the Tacos
- Spoon about ¼ cup potatoes into each tortilla. Top with scrambled eggs, chopped bacon, and a sprinkle of Monterey Jack cheese.
Bake & Serve
- Bake at 375°F for 10 minutes, just until the cheese melts and everything is heated through. Serve hot and bubbly with fresh toppings of your choice.