Mexican Breakfast Tacos

Mexican Breakfast Tacos are made with warm tortillas layered with tender potatoes, crispy bacon, soft scrambled eggs, and all the delicious taco toppings that you love! Filling and flavorful, this meal is the best way to start the day.

Course Breakfast

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

Calories 304

Author Kim

Ingredients

1 pound Yukon gold potatoes, red potatoes or russet potatoes diced
1/2 teaspoon salt for potatoes
1/2 teaspoon paprika (use smoked paprika for a smoky flavor)
6 slices bacon or turkey bacon
6 large eggs
2 tablespoons milk
1/4 teaspoon salt for eggs
1/4 teaspoon ground black pepper for eggs
6 tortillas/wraps

Optional toppings

shredded cheese
salsa, taco sauce and/or pico de gallo
avocado or guacamole
chopped fresh cilantro
additional salt & pepper to taste

Instructions

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 10-15 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 the same skillet add the bacon and allow it to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels.
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 the 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 in the microwave. Assemble the tacos by layering 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.)

Notes

Nutritional information will vary quite a bit depending on the type of tortilla used and the toppings. Information calculated was based off of a 100 calorie tortilla that was not low carb. For a low carb option, I like La Tortilla Factory or OLE Mexican Foods.

Nutrition