Description
A fun twist on a classic breakfast combining crispy bacon, fluffy scrambled eggs, seasoned potatoes, and melted Monterey Jack cheese in a crunchy taco shell.
Ingredients
Scale
- 6–8 slices crispy bacon, cooked and crumbled
- 2 cups seasoned potatoes, diced and cooked until tender
- 4–6 fluffy scrambled eggs, whisked and cooked
- 1 cup Monterey Jack cheese, shredded
- 8 corn or flour taco shells
- Salt and pepper, to taste
- Optional toppings: sour cream, salsa, diced avocado, chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the bacon until crispy. Remove and crumble it into small pieces.
- In the same skillet, prepare your seasoned potatoes. Cook until they are tender and slightly crispy on the edges.
- In a bowl, whisk the eggs with salt and pepper. Scramble them in the skillet until fluffy and cooked through.
- Start layering in your taco shells: add a layer of seasoned potatoes, followed by the scrambled eggs, and top with crumbled bacon.
- Generously sprinkle Monterey Jack cheese over each filled taco shell.
- Place the assembled taco shells in the oven for 15-20 minutes or until the cheese is melty and the taco shells are crispy.
- Serve hot, garnished with optional toppings like sour cream, salsa, and avocado.
Notes
Feel free to customize with different toppings or proteins like black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg
Keywords: breakfast tacos, baked tacos, quick breakfast, family brunch, easy recipe