Breakfast Tacos
Warm tortillas are loaded with fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese to create mouthwatering breakfast tacos.
Servings: 4 -5 servings
Ingredients
- 8 taco-size flour tortillas or hard taco shells
- 1 tablespoon butter or bacon grease
- 8 eggs lightly whisked
- ¾ cup shredded Mexican blend or cheddar cheese
- ½ pound bacon (cooked in the oven or on the stove)and cut into bite-size pieces
- 2 cups roasted breakfast potatoes (homemade or store-bought) very small dice
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 tablespoon thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- jalapenos, green chile, hot sauce, or salsa for serving OPTIONAL
Instructions
- Preheat the oven to 325°F. Spread the tortillas or taco shells across a baking sheet and warm for 5 minutes. Alternatively, if you have a gas stove, the stovetop flame can be used to lightly char each tortilla. While the tortillas are warming, melt the butter in a skillet over medium heat.
- Reheat (or cook) the breakfast potatoes and cook the bacon according to whichever methods you like best. Frozen potatoes and pre-cooked bacon will also work fine. Heat according to package instructions.
- Pour the eggs into the warm skillet and gently scramble them. Let them cook without stirring too much. Season with salt and pepper. When the eggs are barely solid, remove the skillet from the heat. (They will continue to cook from residual heat.)
- Add the potatoes, bacon, and cheese to the skillet with the eggs and lightly stir to mix throughout and melt the cheese. (The melting cheese will assist in holding the tacos together.)
- Remove the tortillas or taco shells from the oven and begin to assemble the tacos. Divide the skillet of eggs, potatoes, and bacon between the warm tortillas or taco shells. Top with green onions and cilantro before serving.