Tasty Baked Breakfast Tacos

Trying to get a hot, filling breakfast on the table when you’re racing against the morning clock can feel nearly impossible. Between getting the kids ready for school and tackling the morning rush hour traffic, there’s barely time to think about cooking anything more complex than a bowl of cereal. That’s exactly why these baked breakfast tacos have become such a lifesaver in our house – they’re quick to make ahead, easy to reheat, and packed with all the good stuff your family needs to start the day right. Plus, you can switch up the fillings based on what’s in your fridge, making them perfect for using up those random leftovers.

What Kind of Potatoes Should I Use?

For breakfast tacos, you’ll want to pick potatoes that can hold their shape while getting crispy on the outside and staying tender inside. Yukon Golds are a great all-around choice since they have a naturally buttery flavor and won’t fall apart when cubed and baked. Russet potatoes work well too – they get extra crispy on the outside, which adds a nice crunch to your tacos. Just make sure to cut your potatoes into even 1-inch cubes so they cook at the same rate. If you’re in a hurry, red potatoes are another good option since their waxy texture means they cook a bit faster than other varieties.

Options for Substitutions

This breakfast taco recipe is pretty adaptable – here are some easy swaps you can try:

• Bacon: Not a bacon fan or don’t have any? Try using breakfast sausage, chorizo, or even diced ham. For a vegetarian version, you could use meat-free bacon or simply add extra veggies.
• Canola oil: Any neutral cooking oil works here – vegetable oil, avocado oil, or even olive oil are good substitutes. If you’re using fatty meats like chorizo, you might need less oil.
• Potatoes: Any potato variety works well – russet, red, or Yukon gold. You could also swap in sweet potatoes for a different flavor, or use frozen diced potatoes to save time.
• Taco seasoning: Out of taco seasoning? Mix up your own with chili powder, cumin, garlic powder, and paprika. Or try other seasoning blends like fajita mix or even just salt and pepper with a dash of cumin.
• Corn tortillas: Flour tortillas work just as well here. Just make sure to warm them slightly before using so they’re pliable and don’t crack.
• Monterey Jack cheese: Feel free to use cheddar, Mexican cheese blend, or pepper jack for extra kick. Any melting cheese will do the job nicely.

Watch Out for These Mistakes While Baking

The biggest challenge when making baked breakfast tacos is preventing your tortillas from becoming tough and chewy – warming them briefly in the microwave or on a skillet before filling and baking will help keep them soft and pliable.

Another common mistake is overcooking the eggs before they go into the oven – since they’ll continue cooking during baking, you’ll want to stop scrambling them while they’re still slightly wet, or you’ll end up with dry, rubbery eggs in your final dish.

When it comes to the potatoes, cutting them in consistently sized cubes is crucial – irregular pieces will cook unevenly, leaving you with some burnt and some undercooked pieces, so aim for uniform 1-inch chunks and give them enough space on the baking sheet to get crispy.

For the crispiest bacon results, start with a cold oven and lay the strips on a foil-lined baking sheet – this allows the fat to render slowly, giving you perfectly crisp bacon that won’t burn before it’s done.

What to Serve With Breakfast Tacos?

These breakfast tacos are pretty filling on their own, but there are some tasty sides that can make your morning meal even better! Fresh fruit like sliced mangos or a mixed berry bowl adds a sweet contrast to the savory tacos and helps balance out the meal. I love serving these with a side of refried beans topped with a little extra cheese, or some Mexican-style rice if you’re extra hungry. For a fresh touch, try a simple pico de gallo or sliced avocados – they add great flavor and work perfectly with the eggs and potatoes in the tacos.

Storage Instructions

Keep Fresh: These breakfast tacos will stay good in the fridge for up to 3 days. Just wrap them individually in foil or place them in an airtight container. The tortillas might get a bit soft, but don’t worry – they’ll crisp right back up when you reheat them!

Make Ahead: You can prep the potato and bacon filling a day ahead and store it in the fridge. When you’re ready to eat, just warm up the filling, scramble fresh eggs, and assemble your tacos. This is a great way to save time on busy mornings!

Warm Up: To bring back that fresh-made taste, wrap your tacos in foil and pop them in a 350°F oven for about 10-15 minutes. If you’re in a hurry, the microwave works too – just heat them for 30-45 seconds, though the tortillas might not be as crispy.

 

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 130-140 g

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 (from 6.25 oz container)
• 8 soft corn tortillas (6 inch)
• 8 eggs, well beaten
• 1/2 cup monterey jack cheese, shredded (2 oz)

Step 1: Bake and Chop the Bacon

• 4 slices bacon

Preheat your oven to 375°F.

Arrange the bacon slices on an ungreased cookie sheet with sides.

Once the oven is ready, bake the bacon for 10 minutes until crisp.

Let the bacon cool for about 5 minutes, then coarsely chop it into small pieces.

I find baking bacon this way makes it extra crispy and less greasy.

Step 2: Cook the Seasoned Potatoes

• 2 tbsp canola oil
• 4 cups potatoes, cut into 1-inch cubes
• 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)

While the bacon is baking, heat the canola oil in a 10-inch skillet over medium heat.

Add the cubed potatoes and stir well to coat them in the hot oil.

Sprinkle the taco seasoning mix over the potatoes and stir again to ensure even seasoning.

Cook the potatoes for 15 to 20 minutes, turning every 5 minutes until they become soft when pierced with a knife.

Step 3: Prepare the Tortillas

• 8 soft corn tortillas (6 inch)

In an ungreased 13×9-inch glass baking dish, arrange the soft corn tortillas so that they stand against each other, forming open taco shells.

This setup will keep your tortillas ready for easy filling and baking.

Step 4: Scramble the Eggs

• 8 eggs, well beaten

In a clean skillet, add the well beaten eggs and cook over medium heat, stirring frequently until they begin to scramble and are just set.

Remove the skillet from the heat as soon as the eggs are cooked to prevent overcooking.

For extra creamy scrambled eggs, I like to remove them from the pan while they’re still slightly soft since they’ll continue to cook a bit during baking.

Step 5: Assemble and Fill the Tacos

• seasoned potatoes from Step 2
• scrambled eggs from Step 4
• chopped bacon from Step 1
• 1/2 cup Monterey Jack cheese, shredded (2 oz)

Fill each prepared tortilla with about 1/4 cup of the seasoned potatoes from Step 2.

Then, evenly divide the scrambled eggs from Step 4 and the chopped bacon from Step 1 among the tortillas.

Finish by topping each taco with 1 tablespoon of shredded Monterey Jack cheese.

Step 6: Bake and Serve

Place the assembled tacos in the oven and bake at 375°F for 10 minutes.

Serve the breakfast tacos immediately while they’re hot and the cheese is nicely melted.

Enjoy!