Description
This hearty and flavorful Breakfast Tacos recipe features crispy bacon, golden sautéed potatoes, cheesy scrambled eggs, and fresh pico de gallo all wrapped in warm tortillas. Perfect for a satisfying morning meal or brunch, these tacos offer a delicious combination of textures and savory flavors.
Ingredients
Scale
Meat and Eggs
- 6 slices bacon
- 6 large eggs (lightly beaten)
- 2 tablespoons unsalted butter
Vegetables and Toppings
- 1 russet potato (peeled and cut into 1/2-inch cubes)
- Pico de gallo (to taste)
- Chopped fresh cilantro leaves (to taste)
Cheese and Seasonings
- 1/2 cup shredded Mexican blend cheese
- Additional shredded Mexican blend cheese (for topping)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Others
- Tortillas (warmed, quantity as needed)
Instructions
- Cook Bacon: Heat a large cast iron skillet over medium-high heat. Add bacon slices and cook until brown and crispy, about 6-8 minutes. Remove bacon to a paper towel-lined plate to drain excess fat, but keep the bacon fat in the skillet for cooking potatoes.
- Cook Potatoes: Add the peeled and cubed russet potatoes to the skillet with reserved bacon fat. Cook over medium-high heat, stirring often, until the potatoes are golden brown and crisp on all sides, about 12-14 minutes. Season with kosher salt and freshly ground black pepper to taste. Transfer the cooked potatoes to a paper towel-lined plate and keep warm.
- Make Scrambled Eggs: Reduce the heat to medium. Melt unsalted butter in the skillet. Pour in the lightly beaten eggs and cook, stirring occasionally, until the eggs just begin to set but are still slightly runny. Stir in 1/2 cup shredded Mexican blend cheese and continue cooking until the eggs are thickened and no visible liquid remains, about 3-5 minutes. Season with salt and pepper to taste.
- Assemble Tacos: Warm the tortillas. Place portions of crispy bacon, golden potatoes, and cheesy scrambled eggs onto each tortilla. Top with pico de gallo, additional shredded Mexican blend cheese, and chopped fresh cilantro leaves as desired. Serve immediately.
Notes
- Use a cast iron skillet for best results with crispy bacon and potatoes.
- Adjust the amount of pico de gallo and cilantro to your flavor preference.
- For a spicier option, add sliced jalapeños or hot sauce when assembling tacos.
- Leftover toppings can be stored separately in the fridge for up to 2 days.
- Use gluten-free tortillas to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-frying and scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 215mg
Keywords: breakfast tacos, bacon breakfast, scrambled eggs tacos, Mexican breakfast, cheesy scrambled eggs, crispy potatoes, morning tacos
