T’s Breakfast Tacos

A favorite for lazy Sunday mornings in our house are these bacon, egg, potato breakfast tacos. With just a few ingredients and a little bit of time, these tacos are great for when you have visitors in town or are just having a low key weekend morning. There are also many variations and substitutions to make these yours, but here are the details of how we like them best.

The Breakfast Taco Ingredients

You will need corn tortillas, bacon, eggs, shredded mexican cheese, hash brown potatoes of some type (we like the dehydrated easy prep Idaho Spuds brand from Costco), and your favorite salsa or pico de gallo. You will need salt and pepper to season the eggs as well.

Prepping and Assembling the Tacos

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 leftovers or use all of the ingredients up depending on how hungry your family and/ or guests are.

Variations and Substitutions for these Breakfast Tacos

• 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 or an easy guacamole to the top is also a yummy addition.Print
  

  T’s Breakfast Tacos

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  • Author: Gnarly Roots
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

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  Description

  A favorite for lazy Sunday mornings in our house are these bacon, egg, potato breakfast tacos.

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  Ingredients

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  • 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

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  Instructions

  1. 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.
  2. Set aside the bacon when cooked, and then also put hash browns in a serving bowl to the side as well.
  3. 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.
  4. 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.
  5. Then crumble cooled bacon into bits.
  6. Now you are ready to plate and assemble the tacos.  On the plate, place the tortillas (2 per person).
  7. 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