The perfect healthy morning meal for on-the-go. They're so easy, delicious and can be made gluten free and vegetarian to please the whole family!
Spray a large skillet with cooking spray or grease with olive oil and heat 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.
To 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.
Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
Meanwhile, warm tortillas in a heated ungreased skillet for about 15 seconds per side. You can also place 4-6 tortillas between a couple of damp paper towels and heat for about 30 seconds. Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.
If making in advance, wrap each tortilla in foil once they have cooled, and keep in the refrigerator for a breakfast that is ready when you are! (Note: if you are making these in advance for the week, I would recommend adding the toppings just before eating so your tortilla doesn't get soggy.)
Note that nutritional information will vary quite a bit depending on the type of tortilla used. Information calculated was based off of 100 calorie tortilla that was not low carb. For a low carb option, I like La Tortilla Factory or OLE Mexican Foods.