Ingredients
Scale
- 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 350°F (175°C).
- Cook the bacon in a pan over medium heat until crispy. Remove and set aside on paper towels to drain.
- In the same pan, add canola oil. Cook the potatoes for about 10-15 minutes until golden brown and tender. Stir in the taco seasoning and mix well.
- Crumble the cooked bacon.
- In a bowl, mix the beaten eggs with the crumbled bacon and cooked potatoes.
- Warm the tortillas slightly, then fill each with the egg mixture.
- Place the filled tortillas in a baking dish and sprinkle the cheese on top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
Serve warm and consider adding toppings like salsa, avocado, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 250mg