Bacon Potato Egg Breakfast Tacos

A special weekend recipe.

Bacon Potato Egg Breakfast Tacos / Tacos de huevo con tocino y papa

How to Make

Ingredients:

Start by gathering your ingredients. All are pantry staples.

8 eggs.

8 strips of bacon.

2 white potatoes.

6 ounces of queso fresco.

2 avocados.

1 red onion.

8 flour tortillas.

your favorite salsa.

Dice the bacon and fry it over medium heat until nicely browned.

Once it is browned, remove and set aside.

Peel and dice the potatoes. Cook in the fat that remains in the pan from frying the bacon.

Once the potatoes have browned, add the bacon back into the pan.

Beat the eggs and pour them into the pan. When they start to set, turn the eggs until they are just cooked through. Break up the eggs with a spatula.

While the eggs are cooking. Heat the flour tortillas in a dry pan until they start to puff up and brown. Some people I know, heat their flour tortillas in the microwave which is not the ideal way to warm tortillas. Don’t do it. You want to heat them in a pan. Lightly browning them makes the flavor authentic and the texture is far superior. Microwaving gives them a mushy chewy texture.

To Serve.

Spoon the cooked potatoes, bacon and eggs onto a hot flour tortilla. Top with crumbled queso fresco, diced red onion, 2 or 3 slices of avocado, and a few spoonfuls of your favorite salsa.

Buen provecho!

Prep Time: 10 minutes minutes.

Cook Time: 25 minutes minutes.

Total Time: 35 minutes minutes.

Servings: 8 tacos.

Calories: 771kcal.

Notes

Substitutions

You can substitute 6 ounces of Mexican chorizo for the bacon.

Nutrition.

Serving: 2tacos | Calories: 771kcal | Carbohydrates: 63g | Protein: 35g | Fat: 44g | Sodium: 1172mg