1) Bake the Bacon

1. Preheat oven to 375°F (190°C).

2. Arrange bacon slices on an ungreased rimmed baking sheet.

3. Bake for 10 minutes, or until crispy.

4. Let cool for 5 minutes, then chop into small pieces.

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

2) Cook the Taco-Seasoned Potatoes

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

2. Add cubed potatoes and stir to coat.

3. Sprinkle taco seasoning over potatoes and stir again.

4. Cook for 15–20 minutes, stirring every 5 minutes, until tender.

✅ Tip: If potatoes brown too fast, lower heat slightly and add 1–2 tablespoons water, then cover for a few minutes to soften.

3) Arrange the Tortillas

1. Place tortillas in an ungreased 13×9-inch glass baking dish.

2. Stand them upright so they lean against each other like open taco shells.

✅ Tip: This keeps them open so filling is easier and they bake evenly.

4) Scramble the Eggs

1. In a clean skillet over medium heat, cook beaten eggs.

2. Stir frequently until eggs are just set.

3. Remove from heat immediately.

✅ Tip: Slightly soft eggs are best—they finish cooking in the oven without drying out.

5) Assemble the Tacos

1. Fill each tortilla with about 1/4 cup seasoned potatoes.

2. Divide scrambled eggs and bacon evenly between tortillas.

3. Top each taco with about 1 tablespoon Monterey Jack cheese.

6) Bake & Serve

1. Bake at 375°F for 10 minutes until cheese melts.

2. Serve hot and enjoy!