Breakfast Tacos Recipe
Bacon, eggs, potatoes, peppers, onions, flour tortilla, salsa doña
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Ingredients
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Tortillas
Egg & Filling Mix
Potatoes & Veg
Bacon
Cheese & Toppings
Method
Bacon
- 1
Cook bacon
Lay bacon slices in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until crisp and browned, about 10–12 minutes. Transfer bacon to a paper towel–lined plate to drain. When cool, chop or break into bite-sized pieces. Reserve 1 tablespoon of bacon fat in the pan for additional flavor (drain excess).
Potatoes & Veg
- 2
- 3
Cook potatoes
Heat 1 tablespoon vegetable oil (or the reserved bacon fat) in a large skillet over medium-high heat. Add the diced potatoes in a single layer and let cook, undisturbed, 4–5 minutes to develop a crust. Stir occasionally until potatoes are tender and golden, about 10–12 minutes total. Season with smoked paprika and 1/2 teaspoon kosher salt.
- 4
Cook onions & peppers
Push potatoes to one side of the skillet (or remove briefly if the pan is crowded). Add the remaining 1 tablespoon oil to the pan. Add diced onion and diced bell pepper and cook until softened and slightly charred, about 5–7 minutes. Combine with potatoes and adjust seasoning with remaining 1/2 teaspoon kosher salt. Keep warm.
Egg & Filling Mix
- 5
Whisk eggs
In a bowl, beat 8 eggs with 1 tablespoon milk, 1 teaspoon salt, and 1 teaspoon black pepper until just combined and slightly frothy.
- 6
Scramble eggs
Heat 1 tablespoon butter in a clean nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit until edges begin to set, about 30 seconds. Using a spatula, gently push and fold the eggs creating soft curds. Cook until eggs are just set but still moist, 2–3 minutes. Remove from heat—eggs will continue to cook slightly. Stir in half of the chopped bacon and 1/2 cup of the shredded cheese into the eggs.
Warm Tortillas & Assemble
- 7
- 8
Assemble tacos
Lay a warmed tortilla flat. Spoon 2–3 tablespoons of the potato-vegetable mixture onto the center, top with a generous portion of scrambled eggs mixed with bacon and cheese (about 2 eggs' worth per taco). Sprinkle remaining bacon pieces and remaining 1/2 cup cheese over the top. Add a spoonful of Salsa Doña, a sprinkle of cilantro, and a squeeze of lime if using. Fold and serve immediately.
- 9
Serving suggestion
Serve 2 tacos per person for a light breakfast or 3–4 tacos per person for a heartier meal. Offer extra salsa and lime wedges at the table.