Breakfast Tacos

We’ve got a bit of a cold snap going on here in SoDak. Over the weekend, the western part of the state got hit with s-n-o-w (although the benefit to living out there is that generally, it melts within 1-2 days). Over on this side, we had thunderstorms, some severe enough to produce tornadoes. And now, it’s chilly. I need to remind myself that sadly, this is normal for SoDak, so as long as there’s none of that white stuff, we’re good. Even if we get frost (which has been a possibility).

Still, I wanted a hot breakfast of sorts, and came across this recipe for Breakfast Tacos. Because the mornings are hectic (and I admit, it’s my own fault, because I spend more time faffing about online each evening, instead of doing the prep work I should be doing for the next day), I liked that these were oven-baked. I chose to make a few things the night before, though, to cut down on the assembly time. I cooked the bacon and potatoes ahead of time. I cooked the eggs the first morning I made these.

Breakfast Tacos

He still never admits these things (he says he’s afraid he’ll hurt my feelings), but I suspect the bambino didn’t care for the taco-seasoned potatoes. Jay and I, though, loved them.

Breakfast Tacos

With the addition of a little hot sauce, of course.

Yield: 5

Breakfast Tacos

Breakfast Tacos
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 1/2-lb. low-sodium bacon, cut into 1/2-inch pieces
  • 2 Tbsp. olive oil
  • 2 large Russet potatoes, peeled and diced
  • 2 Tbsp. taco seasoning
  • 10 6-inch corn tortillas
  • cooking spray
  • 5 large eggs, lightly beaten
  • 1 C shredded Monterey Jack cheese


Cook the bacon pieces until crisp, then drain on paper towels.

Heat the olive oil in a large skillet over medium heat, then add the potatoes. Sprinkle the taco seasoning over top, and toss to coat. Cook, stirring frequently, until the potatoes are nicely crisp on the outside, but tender on the inside, about 20-25 minutes.

Meanwhile, preheat the oven to 375 degrees F. In a large baking dish, stand the tortillas up against each other, so they form taco shells.

Heat another large skillet sprayed with cooking spray over medium heat. Cook the eggs, scrambling until cooked through, but still "wet-looking."

To assemble, evenly distribute the potatoes, bacon, and eggs amongst all the tortillas. Sprinkle 1-2 Tbsp. cheese over top of each taco.

Bake for 10-15 minutes, or until the cheese is melted and everything is heated through.


The bacon and potatoes can be cooked ahead of time, however, you will want to reheat them slightly before assembling the tacos.

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Having the potatoes and bacon made ahead of time meant we could eat these for a couple days in a row. And they’re really filling, which is something I always look for in my breakfast food.

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2 Replies to “Breakfast Tacos”

  1. I’m not sure you know how fortunate you are to have a child who possibly stomachs certain things so as to not hurt your feelings. I know it can go overboard sometimes (because you could easily not season his potatoes and that’d be fine with you), but still, it’s cool and it’s a sign of wisdom on his part. — Now to the tacos.. You can season my taters any day of the week! These look wonderful and oh, so easy!

    • He is a VERY sweet, caring child. But I’d rather not waste the food. I’m not above eating a breakfast taco with ketchup all over it, but my husband wouldn’t touch it with a ten-foot pole! Ah, well. Make the tacos!!

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