Description
Delightful breakfast tacos filled with fluffy scrambled eggs, crispy bacon, and golden breakfast potatoes, perfect for customizable family meals.
Ingredients
- 8–12 small corn tortillas
- 6 large eggs
- 6–8 strips bacon
- 2 cups diced breakfast potatoes
- Salt and freshly ground black pepper
- Butter or a tablespoon of oil
- Optional toppings: shredded cheddar or crumbled cotija cheese, salsa, avocado, fresh cilantro, lime wedges
Instructions
- Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, keeping some bacon fat in the skillet.
- Add diced breakfast potatoes to the skillet and cook until golden and crispy, seasoning with salt and pepper.
- In a bowl, whisk eggs with a pinch of salt and black pepper until combined.
- Lower the skillet heat, add butter or oil, and pour in the eggs. Scramble gently until just set.
- Warm tortillas in a separate skillet until pliable.
- Assemble tacos with scrambled eggs, bacon, and crispy potatoes. Add optional toppings and serve immediately.
Notes
For plant-based options, substitute bacon with sautéed mushrooms or spinach. Creative twists can include spicy chorizo or various cheeses.