Breakfast Tacos (Bacon, Potatoes & Eggs)

Hearty baked breakfast tacos with crispy bacon, taco-seasoned potatoes, fluffy eggs, and melty Monterey Jack.

If there’s one breakfast that instantly feels fun, filling, and weekend-worthy—but is still easy enough for busy mornings—it’s Breakfast Tacos (Bacon, Potatoes & Eggs). This recipe takes everything we love about a classic taco (warm tortillas, bold seasoning, cheesy goodness) and turns it into a satisfying morning meal that feels like brunch at your favorite café.

The best part? These tacos are baked instead of fried, which means less mess, less standing over the stove, and everyone eats at the same time. No making one taco at a time. No cold tortillas. No eggs turning rubbery while you finish the rest. Everything comes together beautifully in one casserole-style bake so the tortillas stay warm, the filling stays hot, and the cheese melts perfectly over the top.

Whether you’re feeding hungry kids, hosting brunch, or just craving a comforting breakfast-for-dinner situation, these Breakfast Tacos deliver big flavor without complicated steps.

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Why You’ll Love These Breakfast Tacos (Bacon, Potatoes & Eggs)

Let’s talk about why this recipe will become a go-to in your kitchen:

⭐ 1) Classic Taco Flavor in a Breakfast Form

Taco seasoning on the potatoes instantly adds that bold Tex-Mex taste—without needing extra spices.

⭐ 2) Baked, Not Fried (Less Mess!)

Baking the tacos in the oven warms the tortillas and melts the cheese—no greasy frying or flipping.

⭐ 3) Great for Feeding a Crowd

This recipe makes 8 tacos at once, so it’s perfect for family breakfast, brunch parties, or holidays.

⭐ 4) Easy to Customize

Add salsa, guac, hot sauce, onions, peppers, beans, chorizo—you name it. This is a “choose your own taco adventure.”

⭐ 5) Meal Prep Friendly

Cook the bacon and potatoes ahead of time, then assemble fresh in minutes. You’ll have breakfast tacos ready fast even on weekdays.

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Breakfast Tacos (Bacon, Potatoes & Eggs) Ingredients

These ingredients are simple, budget-friendly, and easy to find.

✅ What You’ll Need

• 4 slices bacon

• 2 tablespoons canola oil

• 4 cups potatoes, cut into 1-inch cubes

• 2 1/2 tablespoons Old El Paso™ Original Taco Seasoning Mix

• 8 soft corn tortillas (6-inch)

• 8 eggs, well beaten

• 1/2 cup Monterey Jack cheese, shredded (about 2 oz)

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Ingredient Tips (So Your Tacos Come Out Perfect)

🥔 Best Potatoes for Breakfast Tacos

For the best results, use:

• Yukon gold (creamy inside, crisp edges)

• Russet (crispy and classic breakfast potato style)

• Red potatoes (hold shape well)

✅ Pro tip: If you want them extra crispy, soak diced potatoes in cold water for 10 minutes, then dry well before cooking.

🥓 Bacon Tips

Baking bacon is a game changer:

• cooks evenly

• less grease splatter

• frees up stovetop space

If you want, you can swap with:

• turkey bacon

• beef bacon

• breakfast sausage crumbles

🧀 Cheese Options

Monterey Jack is melty and mild, but you can also use:

• cheddar

• pepper jack (adds spice)

• Mexican blend

• mozzarella (super stretchy and kid-friendly)

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How to Make Breakfast Tacos (Bacon, Potatoes & Eggs)

These baked Breakfast Tacos come together in 6 easy steps.

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1) Bake the Bacon

Preheat oven to 375°F (190°C).

Arrange bacon slices on an ungreased rimmed baking sheet. Bake for about 10 minutes, or until crispy.

Let cool 5 minutes, then chop into small pieces.

✅ Tip: Baking bacon makes it crispier and less greasy than pan-frying.

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2) Cook the Taco-Seasoned Potatoes

Heat canola oil in a 10-inch skillet over medium heat.

Add diced potatoes and stir to coat with oil. Sprinkle taco seasoning over the potatoes and stir again until evenly coated.

Cook 15–20 minutes, stirring every 5 minutes until potatoes are tender and lightly crisped.

✅ Tip: If potatoes brown too fast, lower heat and add 1–2 tablespoons water. Cover for 2–3 minutes to soften.

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3) Arrange the Tortillas

Place tortillas in an ungreased 13×9-inch baking dish. Stand them upright so they lean against each other like taco shells.

✅ Tip: This keeps them open so you can fill easily and everything bakes evenly.

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4) Scramble the Eggs

In a clean skillet over medium heat, cook beaten eggs. Stir often until eggs are just set and slightly soft.

Remove from heat immediately.

✅ Tip: Soft scrambled eggs are best because they finish cooking in the oven without drying out.

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5) Assemble the Breakfast Tacos

Fill each tortilla with:

• about 1/4 cup potatoes

• a portion of scrambled eggs

• chopped bacon

Top each taco with about 1 tablespoon Monterey Jack cheese.

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6) Bake & Serve

Bake at 375°F for 10 minutes, just until tortillas are warm and cheese is melted.

Serve hot and enjoy!

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What to Serve with Breakfast Tacos (Bacon, Potatoes & Eggs)

These tacos are great on their own, but if you want to build a full brunch spread, try adding:

• fresh fruit salad

• yogurt parfaits

• orange juice or coffee

• refried beans or black beans

• Mexican rice

• roasted veggies

• breakfast salsa + guacamole board

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Best Toppings for Breakfast Tacos

Toppings can take these Breakfast Tacos from “delicious” to “WOW.”

Classic toppings:

• salsa roja

• pico de gallo

• sour cream

• guacamole

Spicy toppings:

• hot sauce

• jalapeños

• chipotle crema

Fresh toppings:

• chopped cilantro

• diced onions

• lime wedges

Extra-crunchy toppings:

• tortilla strips

• crushed chips

• pickled onions

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Breakfast Tacos Variations (Easy Swaps)

One of the biggest reasons this recipe works so well is how flexible it is.

1) Spicy Breakfast Tacos

Add:

• pepper jack cheese

• chopped jalapeños

• hot taco seasoning

2) Veggie Breakfast Tacos

Replace bacon with:

• sautéed peppers + onions

• spinach

• mushrooms

• zucchini

3) Sausage Breakfast Tacos

Swap bacon for:

• breakfast sausage

• spicy sausage

• chorizo

4) Cheesy Loaded Breakfast Tacos

Add:

• extra cheese inside

• a second cheese on top (cheddar + Monterey Jack combo is amazing)

5) Healthier Breakfast Tacos

Try:

• turkey bacon

• olive oil instead of canola

• egg whites (or half egg whites / half whole eggs)

• reduced-fat cheese

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Meal Prep & Make-Ahead Tips

Yes—you can absolutely prep these Breakfast Tacos (Bacon, Potatoes & Eggs) ahead of time.

✅ What you can make ahead:

• bake bacon (store in fridge)

• cook seasoned potatoes (store in airtight container)

• shred cheese

Best strategy:

Make all components ahead, then:

• scramble eggs fresh

• assemble and bake

This way, tortillas stay soft and eggs stay fluffy.

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Storage & Reheating Instructions

Refrigerate:

Store leftover tacos in an airtight container for up to 3 days.

Freeze:

You can freeze assembled tacos (best without toppings) for up to 2 months.

Wrap each taco in foil or plastic wrap and store in freezer bags.

Reheat:

• Oven: 350°F for 10–12 minutes (best texture)

• Air fryer: 350°F for 5–7 minutes (crispy edges!)

• Microwave: 45–60 seconds (fast but softer tortilla)

✅ Tip: Add salsa and fresh toppings after reheating.

Print

Nutrition (Estimated)

Per 1 taco (1/8 of recipe):

• Calories: ~250–320

• Protein: ~12–15g

• Carbs: ~18–25g

• Fat: ~14–18g

Note: Nutrition varies depending on tortilla brand, cheese amounts, and potato size.

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Final Thoughts

Breakfast Tacos (Bacon, Potatoes & Eggs) are one of those recipes that instantly turn an ordinary morning into something special. They’re warm, cheesy, filling, and packed with bold taco seasoning flavor—but still super easy to make. With crispy bacon, tender potatoes, fluffy eggs, and melty Monterey Jack tucked into warm corn tortillas, every bite tastes like comfort food breakfast perfection.

What I love most is that this recipe is built for real life: you can meal prep parts ahead, feed a group with ease, and customize the toppings for everyone at the table—spicy for some, mild for others. Plus, baking them in the oven means no messy frying, no rushing to keep food warm, and no sad cold tortillas.