Oven-Baked Breakfast Tacos

  • Prep 30 min
  • Total40 min
  • Ingredients7
  • Servings8

Start the day off right with these tasty and ultra-easy breakfast tacos.

Ingredients

  • 4
    slices bacon

  • 2tablespoons canola oil
  • 4cups cubed (about 1 inch) potatoes
  • 2 1/2tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 8soft corn tortillas (6 inch)
  • 8eggs, beaten
  • 1/2cup shredded Monterey Jack cheese (2 oz)
  • Steps

    • 1Heat oven to 375°F.
    • 2Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.
    • 3While bacon is baking, heat oil in 10-inch skillet over medium heat. Add potatoes; stir to coat in hot oil. Sprinkle taco seasoning mix over potatoes; stir to mix. Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife.
    • 4In ungreased 13×9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.
    • 5In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.
    • 6Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.
    • 7Bake 10 minutes. Serve immediately.

    • Cube the potatoes a day ahead and store in cold water in the refrigerator overnight.
    • Adjust the amount of taco seasoning mix to suit your spice level.
    • Wrap leftovers in foil and reheat in the oven for 10 minutes.

    Nutrition Facts

    Serving Size: 1 Serving
    Calories
    270
    Calories from Fat
    120
    % Daily Value
    Total Fat
    13g
    20%
    Saturated Fat
    4g
    19%
    Trans Fat
    0g
    Dietary Fiber
    2g
    11%
    Sugars
    2g
    % Daily Value*:
    Vitamin A
    8%
    8%
    Vitamin C
    4%
    4%
    Calcium
    10%
    10%
    Iron
    10%
    10%
    Exchanges:

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