Description
A delightful morning dish combining crispy bacon, fluffy scrambled eggs, and seasoned potatoes in warm corn tortillas.
Ingredients
- 4 slices bacon
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 375°F.
- Arrange 4 slices of bacon on an ungreased cookie sheet.
- Bake the bacon for 10 minutes until crisp; let cool for about 5 minutes, then coarsely chop.
- Heat 2 tbsp canola oil in a 10-inch skillet over medium heat.
- Add 4 cups of cubed potatoes and stir to coat in oil.
- Sprinkle 2 1/2 tbsp taco seasoning over potatoes and stir well.
- Cook the potatoes for 15-20 minutes, turning every 5 minutes, until soft when pierced with a knife.
- In a 13×9-inch glass baking dish, arrange 8 soft corn tortillas standing against each other.
- In a clean skillet, cook 8 well-beaten eggs over medium heat, stirring frequently until just set.
- Fill each tortilla with about 1/4 cup of seasoned potatoes, scrambled eggs, and chopped bacon.
- Top with 1 tablespoon of shredded Monterey Jack cheese.
- Place in the oven and bake for 10 minutes until cheese melts. Serve immediately while hot.
Notes
Tips include preparing potatoes ahead of time and experimenting with toppings like avocado slices or salsa.
