Oven-Baked Breakfast Tacos


  • 4 slices bacon
  • 2 tablespoons canola oil
  • 4 cups cubed (about 1 inch) potatoes 
  • 2 1/2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 8 soft corn tortillas (6 inch)
  • 8 eggs, beaten
  • 1/2 cup shredded Monterey Jack cheese (2 oz)


1 _ Heat oven to 375°F.

2 _ Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.

3 _ While bacon is baking, heat oil in 10-inch skillet over medium heat. Add potatoes; stir to coat in hot oil. Sprinkle taco seasoning mix over potatoes; stir to mix. Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife.

4 _ In ungreased 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.

5 _ In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.

6 _ Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.

7 _ Bake 10 minutes. Serve immediately.