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Three breakfast tacos arranged on a ceramic plate, topped with cheese, tomatoes, onions, and avocado, served with a side of crispy potatoes.

Bacon & Egg Breakfast Tacos with Crispy Potatoes

These Bacon & Egg Breakfast Tacos with Crispy Potatoes are the ultimate way to start your morning, offering a delicious blend of smoky bacon, fluffy eggs, and perfectly seasoned potatoes. Whether you are hosting a weekend brunch or looking for a satisfying "brinner" option, these tacos are guaranteed to be a hit with the whole family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 294
Ingredients Method Notes

Ingredients
  

  • 6 Flour Tortillas Corn tortillas also work well
  • 6-12 slices Bacon cooked until crispy
  • 6 large Eggs
  • 2 Tablespoons Milk
  • 3 large Potatoes Russet, Red, or a medley
  • 1 Teaspoon Jalapeno finely diced (optional)
  • 1 Tablespoon Olive Oil
  • 1 Pinch Sea Salt
  • 1 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Chili Powder
  • 1 Pinch Cumin
  • 1 Teaspoon Lawry's Seasoned Salt
  • Fresh Avocado for topping
  • Shredded Cheese Pepper Jack, Mexican blend, or Cheddar
  • Salsa and Sour Cream for serving
  • Fresh Cilantro and Hot Sauce

Method
 

  1. Prepare the Potatoes: Chop your potatoes into small, 1/2-inch pieces and dice the jalapeno. In a large mixing bowl, combine the potatoes and jalapeno with the olive oil, salt, pepper, paprika, garlic powder, chili powder, cumin, and Lawry’s seasoned salt. Toss until every piece is evenly coated.
    3 large Potatoes, 1 Teaspoon Jalapeno, 1 Tablespoon Olive Oil, 1 Pinch Sea Salt, 1 Teaspoon Ground Black Pepper, 1/2 Teaspoon Paprika, 1/4 Teaspoon Garlic Powder, 1/4 Teaspoon Chili Powder, 1 Pinch Cumin, 1 Teaspoon Lawry's Seasoned Salt
  2. Cook the Potatoes: Heat a large skillet over medium heat. Add the seasoned potato mixture and cook for approximately 10 to 15 minutes. Stir occasionally to ensure the potatoes are soft on the inside and crispy on the outside.
  3. Scramble the Eggs: While the potatoes are finishing, whisk the eggs and milk in a separate small skillet. Cook over medium-low heat, stirring gently until they reach a soft, scrambled consistency. Season with a pinch of salt and pepper if desired.
    6 large Eggs, 2 Tablespoons Milk
  4. Assemble the Tacos: Warm your tortillas in a dry skillet or microwave. Layer a generous spoonful of crispy potatoes into each shell, followed by a portion of scrambled eggs.
    6 Flour Tortillas
  5. Add Bacon and Toppings: Crumble the cooked bacon over the eggs. Repeat this for all six tacos.
    6-12 slices Bacon
  6. Garnish and Serve: Top with sliced avocado, shredded cheese, salsa, and fresh cilantro. Serve immediately while warm.
    Fresh Avocado, Shredded Cheese, Salsa and Sour Cream, Fresh Cilantro and Hot Sauce

Notes

For the best texture, use soft scrambled eggs to create a creamy contrast to the crunchy bacon and roasted potatoes. You can also roast the potatoes and cook the bacon a day in advance to save time.