Description
A favorite for lazy Sunday mornings in our house are these bacon, egg, potato breakfast tacos.
Ingredients
Scale
- 6–8 small corn tortillas
- 6 eggs, scrambled
- salt and pepper to taste
- 2 cups potato hash browns (Idaho Spuds dehydrated hash browns, for example)
- 1–2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 package bacon, cooked and crumbled
- 1 cup favorite salsa or pico de gallo
Instructions
- First, you will want to cook the bacon to desired crispiness. And while the bacon cooks, start the hash browns and cook according to package directions.
- Set aside the bacon when cooked, and then also put hash browns in a serving bowl to the side as well.
- Then, oil the pan from the hash browns, and scramble 6 eggs in the warm pan over medium heat until cooked, adding salt and pepper to taste.
- Next, heat the tortillas in desired manner. We like to cook them on the stove over a gas burner over low heat, 30 seconds per side. If you like a more uniform crispiness, you can oil a skillet and crisp them in a similar manner over medium heat.
- Then crumble cooled bacon into bits.
- Now you are ready to plate and assemble the tacos. On the plate, place the tortillas (2 per person).
- Add desired amounts of hash brown potatoes, then scrambled eggs, then bacon crumbles, then cheese, and finally top with salsa or pico de gallo.
***Personal preference plays a big part in amounts of ingredients, so you may have left overs or use all of the ingredients up depending on how hungry your family and/ or guests are.
Notes
- You can definitely use flour tortillas instead of corn if you prefer. The tacos will be more filling in this case.
- We interchange using whichever salsa we have open, green chili salsa, pico de gallo, or regular fresh salsa.
- You can use whichever shredded cheese you prefer, if we have cheddar we use that or if we have a pre-shredded Mexican cheese blend, we will use that.
- Adding avocado chunks to the top is also a yummy addition.
- Prep Time: 5 min
- Cook Time: 30 min