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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 tacos
- 8 eggs
- 8 strips bacon
- 2 waxy potatoes
- 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
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.
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.
You can substitute 6 ounces of Mexican chorizo for the bacon.
Serving: 2tacos | Calories: 771kcal | Carbohydrates: 63g | Protein: 35g | Fat: 44g | Sodium: 1172mg