5 from 21 votes
Breakfast Tacos
Breakfast Tacos combine crispy bacon, golden pan-fried potatoes, and softly scrambled eggs with melted Mexican blend cheese wrapped in warm tortillas. The skillet method renders bacon fat to cook potatoes with seasoning, while the eggs are gently cooked with butter and cheese for creaminess. Served with pico de gallo and cilantro, these tacos offer a satisfying combination of textures and flavors for a hearty morning meal.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
servings
Course:
Breakfast
Ingredients
- 6 lices Bacon
- 1 russet potato peeled and cut into 1/2-inch cubes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 6 egg lightly beaten, large
- ½ cup Mexican blend cheese shredded
for serving
- tortillas warmed
- Pico de Gallo
- Mexican blend cheese shredded
- cilantro fresh, chopped 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.
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