Baked Breakfast Tacos: A Fun and Easy Morning Treat

Baked Breakfast Tacos make mornings exciting with a delightful combination of crispy tortillas, fluffy eggs, savory bacon, and customizable fillings.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 tacos

Course: Breakfast

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tacos

8 pieces Corn Tortillas Choose fresh or frozen for the best results
2 cups Potatoes Yukon Golds for creaminess or Russet for crunch
2 tablespoons Canola Oil Key to frying the potatoes

For the Filling

1 packet Taco Seasoning Use homemade or store-bought
6 large Eggs Scramble lightly beforehand
6 slices Bacon Bake until crispy
1 cup Monterey Jack Cheese Shredded for topping

Equipment

Oven
Skillet
baking dish
Knife
Cutting board

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Place strips of bacon on an ungreased baking sheet and bake for about 10 minutes until crispy.
In a skillet, heat canola oil and cook cubed potatoes, sprinkled with taco seasoning, for 15-20 minutes until golden brown.
Lay corn tortillas in a baking dish, shaping them to form shells.
Lightly scramble the eggs in a non-stick skillet until just set.
Fill each tortilla shell with crispy potatoes, scrambled eggs, and chopped bacon.
Sprinkle shredded cheese over each filled taco and bake for about 10 minutes until the cheese is melted.
Serve hot, garnished with your favorite toppings.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Feel free to customize with your favorite ingredients or leftovers to create your unique baked breakfast tacos.

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