These baked breakfast tacos are a fun and flavorful way to start the morning. They bring together everything you love in a classic breakfast—crispy potatoes, creamy eggs, smoky bacon, and melty cheese—all tucked neatly into warm corn tortillas. Baking the tacos gives them a lightly crisp texture and blends the fillings perfectly, making each bite warm, cheesy, and satisfying.
The recipe is simple and approachable, using everyday ingredients you may already have on hand. It’s ideal for family breakfasts, weekend brunch, or any morning when you want something comforting without spending too much time in the kitchen. The steps are easy to follow, and the tacos are flexible enough to customize with your favorite toppings or add-ins. Once you try them, you’ll want to keep this recipe in your regular breakfast rotation.
Ingredients
- 4 slices bacon
- 2 tablespoons canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2½ tablespoons taco seasoning
- 8 soft corn tortillas (6-inch)
- 8 eggs, well beaten
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F. Arrange the bacon on a baking sheet and bake until crisp, about 10 minutes. Let cool slightly, then chop.
- While the bacon cooks, heat oil in a skillet over medium heat. Add the cubed potatoes and stir to coat. Sprinkle with taco seasoning and cook for 15–20 minutes, stirring every few minutes, until tender and lightly crisp.
- Place the tortillas upright in a 13×9-inch baking dish so they stand open and are ready to fill.
- In a clean skillet, scramble the eggs over medium heat, stirring often. Remove them from the heat while still soft so they stay creamy after baking.
- Fill each tortilla with about ¼ cup cooked potatoes. Divide the scrambled eggs evenly among the tacos. Top with the chopped bacon and a sprinkle of Monterey Jack cheese.
- Bake the tacos at 375°F for about 10 minutes, until the cheese melts and everything is warmed through. Serve immediately.
Recipe Info
- Prep Time: ~10 minutes
- Cook Time: ~30 minutes
- Total Time: ~40 minutes
- Servings: 8 tacos
- Cuisine: American / Tex-Mex Inspired
- Course: Breakfast/Brunch
Tips & Variations
- Add smoked paprika or cumin to the potatoes for extra flavor.
- Use frozen diced potatoes for faster prep.
- Swap Monterey Jack for cheddar or pepper jack.
- Make them vegetarian by skipping the bacon and adding black beans or sautéed mushrooms.
- For crispier potatoes, cook uncovered the last 5 minutes.
- Add toppings like salsa, avocado, cilantro, or lime for freshness.
- To make ahead, cook the potatoes and bacon in advance.
Approximate Nutrition (per taco)
- Calories: ~210–230
- Protein: ~9–11 g
- Carbs: ~18–22 g
- Fat: ~10–12 g
Ingredients
Method
- Preheat the oven to 375°F. Arrange the bacon on a baking sheet and bake until crisp, about 10 minutes. Let cool slightly, then chop.
- While the bacon cooks, heat oil in a skillet over medium heat. Add the cubed potatoes and stir to coat. Sprinkle with taco seasoning and cook for 15–20 minutes, stirring every few minutes, until tender and lightly crisp.
- Place the tortillas upright in a 13×9-inch baking dish so they stand open and are ready to fill.
- In a clean skillet, scramble the eggs over medium heat, stirring often. Remove them from the heat while still soft so they stay creamy after baking.
- Fill each tortilla with about ¼ cup cooked potatoes. Divide the scrambled eggs evenly among the tacos. Top with the chopped bacon and a sprinkle of Monterey Jack cheese.
- Bake the tacos at 375°F for about 10 minutes, until the cheese melts and everything is warmed through. Serve immediately.
Notes
- Protein: ~9–11 g
- Carbs: ~18–22 g
- Fat: ~10–12 g
FAQs
Can I use flour tortillas instead of corn?
Yes. Flour tortillas will be softer but still work well—just avoid overbaking.
How do I keep the eggs tender during baking?
Remove them from the heat while slightly undercooked so they stay creamy.
Can I freeze the tacos?
Yes. Wrap individually and freeze for up to 2 months. Reheat in the oven.
How do I make the potatoes extra crispy?
Cook uncovered at the end and avoid overcrowding the skillet.
Can I add vegetables?
Absolutely—bell peppers, onions, or jalapeños are great options.
