Bacon Potato Egg Breakfast Tacos

Tacos de Huevo Tocino y Papa

When I lived in California, I wasn’t really a fan of Mexican food, probably because it was too hot for my untrained taste buds, but these breakfast tacos I definitely could get into. Lots of egg, bacon, potato, avocado, and queso fresco heaped on a hot flour tortilla.  

Back in the day, I topped them with a few drops of salsa. Now it’s with a few generous spoonfuls. Two tacos will hold you through to lunchtime. They’re really filling, and delish of course.

Breakfast Tacos Egg Bacon Potato

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
Breakfast Taco Ingredients

Dice the bacon and fry it over medium heat until nicely browned. Once it is browned, remove and set aside.

Pan Frying Diced Bacon

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

Frying Diced Potato

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

Frying Bacon and Potatoes

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.

Adding Beaten Eggs to Bacon and Potato

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.

Browning Flour Tortillas

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. We recommend these: salsa verde, restaurant salsa, salsa roja, or the habanero salsa if you like it hot.

Bacon Egg Avocado Breakfast Tacos
Bacon Egg Avocado Breakfast Tacos
Print Pin
5 from 2 votes

Bacon Egg Potato Breakfast Tacos Recipe

California breakfast tacos with egg, bacon, potato, avocado, queso fresco, and red onion on hot flour tortillas. Tasty, filling, and easy to prepare.
Course Breakfast
Cuisine Mexican
Keyword breakfast tacos, chorizo, salsa verde, tacos
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 tacos
Calories 771kcal
Author Douglas Cullen

Ingredients

  • 8 eggs
  • 8 strips bacon
  • 2 white potatoes the waxy type
  • 1 red onion
  • 1 tsp. salt
  • 6 ozs. queso fresco a mild fresh crumbly cheese
  • 2 avocados
  • 8 flour tortillas
  • 2 cups of your favorite salsa

Instructions

Preparation

  • 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 pan until they start to puff up and brown.

Serving

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

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

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