Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs)

If there’s one breakfast recipe that never fails to make people happy, it’s breakfast tacos. They’re warm, hearty, comforting, and totally customizable. But let’s be real—making tacos one by one on the stovetop can get messy fast, especially if you’re feeding family, hosting brunch, or trying to meal prep for a busy week.

That’s exactly why these Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs) are a total game-changer.

Instead of juggling multiple pans and assembling tacos while everything cools down, this recipe lets you build all the tacos in one baking dish, then bake them until they’re hot, cheesy, and irresistible. You get the best parts of a classic Tex-Mex breakfast—crispy baked bacon, taco-seasoned potatoes, soft scrambled eggs, and melty Monterey Jack—all tucked into warm corn tortillas.

These tacos are perfect for weekend mornings when you want something special, but they’re also a smart meal-prep option because they reheat beautifully and keep everyone satisfied.

And the best part? This recipe is easy enough for beginners, but tastes like something you’d order at your favorite breakfast spot.

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Why You’ll Love These Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs)

Let’s talk about why these are the breakfast tacos you’ll make again and again:

• Oven-baked bacon = less grease, less mess

• Potatoes are bold and flavorful thanks to taco seasoning

• Eggs cook soft and creamy (no dry scrambled eggs here!)

• Baked assembly keeps everything warm, perfect for serving a crowd

• Great for brunch parties, holidays, and meal prep

• Customizable with toppings like salsa, avocado, jalapeños, sour cream, or hot sauce

If your mornings are usually rushed, these breakfast tacos can be prepped ahead so breakfast is basically done for you.

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Recipe Overview

Keyword: Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs)

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Yield: 8 tacos

• Category: Breakfast / Brunch

• Method: Baking + Sautéing

• Cuisine: Tex-Mex

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Ingredients for Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs)

One of the reasons this recipe works so well is because it’s made from simple ingredients, but each one brings something special—texture, flavor, and a satisfying bite.

Bacon

• 4 slices bacon

✅ Tip: Use thick-cut bacon if you want extra crunch and bigger bacon flavor.

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Potatoes

• 2 tbsp canola oil

• 4 cups potatoes, cut into 1-inch cubes

• 2½ tbsp Old El Paso™ Original Taco Seasoning Mix

✅ Best potato choices:

• Russet potatoes (crispy edges)

• Yukon Gold potatoes (creamy inside)

• Red potatoes (hold their shape nicely)

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Tortillas

• 8 soft corn tortillas (6-inch)

✅ Corn tortillas add the perfect Tex-Mex vibe, but flour tortillas work too (more on that below).

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Eggs & Cheese

• 8 eggs, well beaten

• ½ cup Monterey Jack cheese, shredded (2 oz)

✅ Monterey Jack melts like a dream—gooey, creamy, and mild enough for breakfast.

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Optional Toppings (Highly Recommended)

This recipe is amazing on its own, but toppings take it to the next level:

• Salsa roja or salsa verde

• Pico de gallo

• Diced avocado or guacamole

• Sour cream

• Hot sauce

• Pickled jalapeños

• Fresh cilantro

• Green onions

• Lime wedges

If you’re hosting brunch, set up a mini taco bar and let everyone customize their own tacos.

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Equipment You’ll Need

Nothing fancy—just basic kitchen tools:

• Rimmed baking sheet (for bacon)

• 10-inch skillet (for potatoes + eggs)

• Mixing bowl + whisk (for eggs)

• 13×9-inch baking dish (glass works great)

• Spatula

• Cutting board + knife

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How to Make Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs)

These tacos come together in 6 simple steps. I’ll walk you through them with tips to guarantee a perfect result.

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Step 1: Bake and Chop the Bacon

Preheat oven to 375°F (190°C).

Place bacon on an ungreased rimmed baking sheet. Bake for 10 minutes, or until crisp.

Let cool for 5 minutes, then chop into small pieces and set aside.

✅ Why bake bacon?
Baking gives you evenly crisp bacon without flipping constantly—and you don’t have grease splattering everywhere.

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Step 2: Cook the Taco-Seasoned Potatoes

While bacon bakes, heat 2 tbsp canola oil in a skillet over medium heat.

Add cubed potatoes. Stir to coat in oil.

Sprinkle taco seasoning over the potatoes and stir well.

Cook for 15–20 minutes, turning every 5 minutes, until the potatoes are golden and fork-tender.

✅ Pro Tip:
If potatoes are browning too quickly before softening, add 1–2 tablespoons water, cover with a lid for 2–3 minutes, then uncover and continue cooking.

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Step 3: Arrange the Tortillas

Arrange tortillas standing upright in an ungreased 13×9-inch baking dish.

They should lean against each other like taco shells.

✅ This setup holds your tacos open so filling stays inside and everything bakes evenly.

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Step 4: Scramble the Eggs

In a clean skillet over medium heat, cook beaten eggs. Stir frequently until just set.

Important: Remove eggs while they’re still slightly soft.

✅ Why?
Because the eggs will finish cooking in the oven, which keeps them creamy—not dry.

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Step 5: Assemble the Breakfast Tacos

Fill each tortilla with:

• about ¼ cup seasoned potatoes

• scrambled eggs (divide evenly)

• chopped bacon

• top with 1 tbsp Monterey Jack cheese

✅ Don’t overstuff too much or the tortillas won’t stay standing.

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Step 6: Bake Until Melty

Bake at 375°F for 10 minutes, until cheese melts and tacos are warmed through.

Serve immediately while hot!

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Breakfast Taco Tips for Perfect Results

Want your Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs) to taste restaurant-level? These tips make a big difference.

1) Don’t overcook the eggs

Slightly underdone eggs going into the oven = perfect texture coming out.

2) Cube potatoes evenly

Uniform 1-inch cubes ensure everything cooks at the same speed.

3) Warm tortillas briefly if needed

Corn tortillas can crack if they’re dry.
If yours crack easily, microwave them 15–20 seconds wrapped in a damp paper towel before assembling.

4) Shred cheese from a block

Pre-shredded cheese contains anti-caking agents that reduce meltiness.

5) Use a tight baking dish

A 13×9 dish holds tortillas upright better.

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Easy Variations (Make Them Your Own!)

One reason I love this recipe is how flexible it is.

Add Veggies

• sautéed onions

• bell peppers

• spinach

• mushrooms

Make It Spicy

• add diced jalapeños to eggs

• use Pepper Jack cheese

• drizzle chipotle hot sauce on top

Add Beans

• black beans

• refried beans (spread thin layer on tortilla first)

Add Sausage

Swap bacon with:

• breakfast sausage crumbles

• chorizo (super flavorful!)

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What to Serve with Breakfast Tacos

These tacos are filling, but if you’re hosting brunch you can add sides:

• fresh fruit salad

• hash browns

• Mexican-style rice

• refried beans

• coffee, iced latte, or fresh orange juice

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Make-Ahead + Meal Prep Instructions

These Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs) are excellent for meal prep.

Make Ahead Option 1: Prep Components

• cook bacon

• cook potatoes

• scramble eggs
  Store separately in airtight containers for up to 3 days.

When ready to eat: assemble tacos and bake.

Make Ahead Option 2: Assemble Fully

Assemble tacos in baking dish, cover tightly, refrigerate overnight.

Bake next morning as instructed (may need 2–3 extra minutes).

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Storage & Reheating

Refrigerate

Store leftovers in an airtight container for up to 3 days.

Freeze

Wrap individual tacos in foil or plastic wrap, then place in freezer bag. Freeze up to 2 months.

Reheat

• Oven: 350°F for 10–12 minutes (best texture)

• Air fryer: 350°F for 5–7 minutes

• Microwave: 45–60 seconds (soft tortilla texture)

✅ For frozen tacos: thaw overnight in fridge or add a few extra minutes in oven/air fryer.

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Frequently Asked Questions

Can I use flour tortillas instead of corn?

Yes! Flour tortillas are softer and easier to fold, and they won’t crack.

Can I make them vegetarian?

Absolutely.
Swap bacon with:

• sautéed peppers + onions

• black beans

• veggie sausage crumbles

What cheese works best?

Monterey Jack is perfect, but you can also use:

• cheddar

• Pepper Jack

• Mexican blend

• mozzarella (milder, extra melty)

Can I bake the eggs instead of scrambling?

You can—but scrambling gives the best texture. Baking eggs can make them more “casserole-style,” which still tastes good but is less fluffy.

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Final Thoughts

These Tasty Baked Breakfast Tacos (Bacon, Potatoes & Eggs) are the kind of recipe that turns an ordinary morning into something special. They’re warm, cheesy, satisfying, and packed with bold Tex-Mex flavor—without being difficult or time-consuming.

You get crispy bacon without the stovetop mess, perfectly seasoned potatoes that bring real flavor and texture, creamy eggs that stay soft (thanks to the quick bake), and melty Monterey Jack tying it all together. And because everything is baked at the end, you can actually enjoy breakfast while it’s hot—no cold tacos waiting on the counter.

Whether you’re serving family on a lazy Sunday, hosting a brunch party, or prepping grab-and-go breakfasts for the week, these baked breakfast tacos deliver every single time.