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–+ SERVINGS

Breakfast Tacos

Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
An absolute crowd favorite! Served in warm tortillas with crispy bacon, potatoes, scrambled eggs and your favorite toppings!
5 stars (7 ratings)

Ingredients

  • 6 slices bacon
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 6 large eggs, lightly beaten
  • ½ cup shredded Mexican blend cheese

for serving

  • Tortillas, warmed
  • Pico de gallo
  • Shredded Mexican blend cheese
  • Chopped fresh cilantro leaves

Instructions

  • Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
  • Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
  • Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
  • Serve bacon, potatoes and eggs in tortillas with desired toppings.