Oven-Baked Breakfast Tacos with Seasoned Potatoes and Bacon
These hearty breakfast tacos combine crispy bacon, seasoned cubed potatoes, and fluffy scrambled eggs all baked together in the oven for easy morning meal prep. The tortillas are arranged standing up in a baking dish to form natural taco shells, while the potatoes get perfectly tender with taco seasoning. This hands-off approach means you can prepare multiple tacos at once without standing over the stove, making it ideal for feeding a family or meal prepping for busy weekdays. The Monterey Jack cheese melts beautifully over the warm filling, creating a satisfying breakfast that's both comforting and convenient.
Ingredients
- 4 slices bacon
- 2 tablespoons canola oil
- 4 cups potatoes, cubed about 1 inch
- 2 ½ tablespoons Old El Paso Original Taco Seasoning Mix, from 1 container 6.25 oz
- 8 soft corn tortillas, 6 inch
- 8 eggs, beaten
- ½ cup Monterey Jack cheese, shredded, 2 oz
Instructions
- 1
Heat oven to 375°F
- 2
Place bacon slices in ungreased cookie sheet with sides and bake for 10 minutes when oven is preheated
- 3
Remove bacon from oven and cool for 5 minutes, then coarsely chop into small pieces
- 4
Heat oil in 10-inch skillet over medium heat and add potatoes, stirring to coat in hot oil
- 5
Sprinkle taco seasoning mix over potatoes and stir to mix
- 6
Cook potatoes for 15 to 20 minutes, turning every 5 minutes, until soft when pierced with tip of knife
- 7
Place tortillas standing against each other in ungreased 13x9-inch glass baking dish to form taco shells
- 8
Cook and stir beaten eggs in another skillet over medium heat until they begin to scramble, then remove from heat
- 9
Fill each tortilla with 1/4 cup potatoes
- 10
Divide scrambled eggs and bacon evenly into each tortilla
- 11
Top each with 1 tablespoon cheese
- 12
Bake for 10 minutes and serve immediately
Tips
Make sure potatoes are cut into uniform 1-inch cubes so they cook evenly and become tender at the same time.
Standing the tortillas in the baking dish helps them hold their shape and creates natural taco shells that won't fall over.
Slightly undercook the scrambled eggs since they'll continue cooking in the oven to prevent them from becoming rubbery.
Good to Know
Refrigerate assembled tacos for up to 2 days. Reheat in 350°F oven for 8-10 minutes.
Cook bacon and potatoes up to 1 day ahead. Assemble tacos and bake when ready to serve.
Serve immediately while cheese is melted and eggs are warm. Offer hot sauce, salsa, or avocado on the side.
Common Mistakes
Don't overcook the scrambled eggs initially to avoid rubbery texture after baking
Make sure tortillas are standing securely to prevent them from falling over during baking
Substitutions
FAQ
Can I make these tacos ahead of time?
You can prep the bacon and potatoes a day ahead, but assemble and bake the tacos fresh for best texture. The eggs will become rubbery if reheated multiple times.
What if my tortillas won't stand up in the pan?
Try warming the tortillas slightly to make them more pliable, or lean them against each other for support. You can also use a taco holder rack if available.
How long will leftover tacos keep?
Refrigerate for up to 2 days in a covered container. Reheat in a 350°F oven for 8-10 minutes rather than microwaving to maintain texture.