Description
These Breakfast Tacos combine crispy bacon, golden sautéed potatoes, fluffy cheesy scrambled eggs, and fresh toppings all wrapped in warm tortillas for a delicious and satisfying morning meal.
Ingredients
Scale
Meats
- 6 slices bacon
Vegetables & Toppings
- 1 russet potato, peeled and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- Pico de gallo, for serving
- Chopped fresh cilantro leaves, for garnish
Dairy
- 2 tablespoons unsalted butter
- 6 large eggs, lightly beaten
- 1/2 cup shredded Mexican blend cheese, plus extra for topping
Breads
- Tortillas, warmed
Instructions
- Cook the bacon: Heat a large cast iron skillet over medium-high heat. Add bacon slices and cook until browned and crispy, about 6-8 minutes. Remove bacon and place on a paper towel-lined plate to drain excess fat, reserving the bacon fat in the skillet.
- Sauté potatoes: Add the cubed potatoes to the skillet with the reserved bacon fat. Cook, stirring frequently, until the potatoes are golden brown and crisp, approximately 12-14 minutes. Season with kosher salt and freshly ground black pepper to taste. Transfer potatoes to a paper towel-lined plate and keep warm.
- Make cheesy scrambled eggs: Reduce heat to medium and melt unsalted butter in the same skillet. Pour in the beaten eggs and cook, stirring occasionally, until eggs start to set. Stir in 1/2 cup shredded Mexican blend cheese and continue cooking until the eggs are thickened and there is no visible liquid egg remaining, about 3-5 more minutes. Season with salt and pepper to taste.
- Assemble tacos: Warm tortillas and evenly distribute the bacon, sautéed potatoes, and cheesy scrambled eggs among them. Add desired toppings such as pico de gallo, extra shredded cheese, and chopped cilantro leaves. Serve immediately and enjoy!
Notes
- You can substitute turkey bacon or vegetarian bacon for a healthier or vegetarian option.
- For spicier tacos, add a few dashes of hot sauce or some sliced jalapeños with the pico de gallo.
- Leftover potatoes and eggs can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Use corn tortillas for a gluten-free version.
- To make these tacos dairy-free, omit the cheese and butter, or use plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Sautéing and scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 210 mg
Keywords: breakfast tacos, bacon tacos, cheesy scrambled eggs, Mexican breakfast, easy breakfast recipe, savory tacos
