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.