Description
These baked breakfast tacos combine crispy tortillas with fluffy scrambled eggs, savory beef, and melted cheese, making for a delicious and quick breakfast option.
Ingredients
Scale
- 4 slices beef
- 2 tablespoons canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tablespoons Old El Paso™ Original Taco Seasoning Mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, cook the beef until crispy. Remove and crumble it for later.
- In the beef drippings (adding canola oil if needed), toss in the potatoes and sprinkle with taco seasoning. Sauté until golden and tender, about 10-12 minutes.
- Warm the corn tortillas in a dry skillet over low heat until pliable.
- Fill each tortilla with a generous helping of sautéed potatoes, scrambled eggs, crumbled beef, and a sprinkle of shredded cheese.
- Arrange the filled tortillas in a baking dish and bake for approximately 15 minutes or until the cheese is melted and the edges are crispy.
- Allow to cool slightly, then serve warm.
Notes
Feel free to add fresh cilantro, diced tomatoes, or avocado for extra flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 200mg