A breakfast staple in Texas restaurants these Breakfast Tacos are easily made at home! Tortillas layered with potatoes, crispy bacon, soft scrambled eggs and all the toppings! Filling and flavorful these tacos are the BEST way to start the day.
- 3 tbsp olive oil
- 1 lb russet potatoes diced
- ½ tsp salt
- ½ tsp paprika
- 6 eggs
- 2 tbsp milk
- ¼ tsp salt
- ¼ tsp black pepper
- 6 slices bacon
- 6 flour tortillas
- cheddar cheese shredded
- Grape tomatoes sliced
- Cilantro diced
Heat a large skillet with the olive oil over medium heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 8-10 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
In the same skillet add the bacon and allow to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels. Cut slices in half.
In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.
Spray a small skillet with non-stick spray. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.
- Prep Ahead: prepare these tacos the night before, wrap in foil, then reheat in the oven at 350 degrees F until warmed through, approximately 15-20 minutes.
- Dairy Free option: use a DF milk when making the eggs and ensure that your tortillas are DF.
- Gluten Free option: use GF tortillas.
Serving: 1 | Calories: 370kcal | Carbohydrates: 30g | Protein: 13g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 711mg | Potassium: 472mg | Fiber: 2g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 3mg