Description
These delicious breakfast tacos combine crispy bacon, golden fried potatoes, fluffy scrambled eggs with melted cheese, all wrapped in warm tortillas and topped with fresh pico de gallo and cilantro for a perfect morning meal.
Ingredients
Scale
Meat and Eggs
- 6 slices bacon
- 6 large eggs (lightly beaten)
Vegetables and Toppings
- 1 russet potato (peeled and cut into 1/2-inch cubes)
- Pico de gallo (for serving)
- Chopped fresh cilantro leaves (for garnish)
Dairy
- 2 tablespoons unsalted butter
- 1/2 cup shredded Mexican blend cheese (plus more for topping)
Others
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Tortillas (warmed, for serving)
Instructions
- Cook the Bacon: Heat a large cast iron skillet over medium-high heat. Add the bacon slices and cook until brown and crispy, about 6-8 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat, but keep the skillet with the reserved bacon fat for cooking the potatoes.
- Fry the Potatoes: Add the peeled and cubed potatoes to the skillet with reserved bacon fat. Cook over medium-high heat, stirring often, until the potatoes are golden brown and crisp, about 12-14 minutes. Season with kosher salt and black pepper to taste. Transfer the cooked potatoes to a paper towel-lined plate to drain and keep warm.
- Scramble the Eggs: Reduce the heat to medium and melt the unsalted butter in the same skillet. Pour in the beaten eggs. Cook, stirring occasionally, just until the eggs begin to set. Stir in 1/2 cup of shredded Mexican blend cheese and continue cooking until the eggs are thickened and no visible liquid egg remains, about 3-5 minutes. Season with salt and pepper to taste.
- Assemble the Tacos: Warm the tortillas. Place portions of the crispy bacon, fried potatoes, and cheesy scrambled eggs onto each tortilla. Top with additional shredded Mexican blend cheese, fresh pico de gallo, and chopped cilantro leaves as desired. Serve immediately while warm.
Notes
- Use a cast iron skillet for the best crispiness when cooking bacon and potatoes.
- You can substitute the potatoes with sweet potatoes for a different flavor.
- For a spicier kick, add some sliced jalapeños or hot sauce on top.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Use corn tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-frying, Scrambling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
Keywords: breakfast tacos, bacon tacos, scrambled eggs, crispy potatoes, Mexican breakfast, easy breakfast recipe
