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4.80
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5
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.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
Mexican
Keyword:
breakfast tacos, chorizo, salsa verde, tacos
Servings:
8
tacos
Calories:
771
kcal
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:
2
tacos
|
Calories:
771
kcal
|
Carbohydrates:
63
g
|
Protein:
35
g
|
Fat:
44
g
|
Sodium:
1172
mg