These Baked Breakfast Tacos are loaded with crispy seasoned potatoes, fluffy scrambled eggs, crispy bacon, and melted Monterey Jack cheese, all baked inside soft corn tortillas until warm and golden. I started making these on busy weekend mornings when I wanted something more exciting than the usual scrambled eggs but didn't want to stand at the stove making individual tacos. Everything gets assembled in a baking dish and baked together, which means you can serve a crowd all at once without any last-minute cooking.
If you love easy, crowd-pleasing meals, you'll also want to try my Lemon Basil Sorbet, Peach Cobbler Cinnamon Rolls, and for something savory, my Chicken Schnitzel.
Why You'll Love These Baked Breakfast Tacos
Ready in 40 minutes. From start to finish, these tacos come together quickly. Perfect for weekend brunch or busy mornings.
Feeds a crowd. You can make 8 tacos all at once, which means no one has to wait for their breakfast.
Hands-off baking. Once you assemble the tacos, the oven does all the work. No standing at the stove flipping individual tacos.
Great for meal prep. Make a batch on Sunday and reheat throughout the week for quick breakfasts.
Customizable. Add your favorite toppings like salsa, avocado, sour cream, or hot sauce.
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Baked Breakfast Tacos INGREDIANTS
Here's everything you need to make these hearty, delicious Baked Breakfast Tacos.
See Recipe Card Below This Post For Ingredient Quantities
- Bacon: Adds a salty, smoky flavor and crispy texture. You can substitute turkey bacon or sausage if you prefer.
- Canola oil: For cooking the potatoes. It has a high smoke point and neutral flavor.
- Cubed potatoes: Cut into 1-inch cubes for even cooking. Russet or Yukon Gold potatoes work best.
- Old El Paso Original Taco Seasoning Mix: Adds that classic taco flavor to the potatoes. You can use homemade taco seasoning if you prefer.
- Soft corn tortillas: 6-inch corn tortillas are the perfect size for breakfast tacos. They stand up in the baking dish and get slightly crispy.
- Eggs: Beaten and scrambled until just set. They continue cooking slightly in the oven, so don't overcook them on the stovetop.
- Shredded Monterey Jack cheese: Melts beautifully and adds a mild, creamy flavor. You can substitute cheddar or a Mexican cheese blend.
How to Make Baked Breakfast Tacos
- Preheat oven: Set your oven to 375°F and let it preheat while you prepare the ingredients.
- Bake bacon: Place the bacon slices on an ungreased cookie sheet or baking sheet with sides. Bake for 10 minutes once the oven is preheated. The bacon should be crispy but not burnt. Remove from the oven, let it cool for 5 minutes, then chop it coarsely into small pieces. Set aside.
- Cook potatoes: Heat the canola oil in a 10-inch skillet over medium heat. Add the cubed potatoes and stir to coat them in the oil. Sprinkle the taco seasoning over the potatoes and stir to distribute evenly.
- Prepare tortillas: While the potatoes cook, arrange the soft corn tortillas in a 13×9-inch ungreased glass baking dish. Stand them upright to form taco shell shapes. They should lean against each other slightly to stay upright.
- Scramble eggs: In the same skillet you used for the potatoes (or a clean one), cook the beaten eggs over medium heat, stirring gently, until they're just beginning to scramble and are still slightly wet. Remove from heat immediately. They'll continue cooking in the oven, so don't overcook them now.
- Assemble tacos: Fill each standing tortilla with about ¼ cup of the cooked seasoned potatoes. Divide the scrambled eggs evenly among the 8 tacos, spooning them over the potatoes. Sprinkle the chopped bacon evenly over the eggs. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
- Bake: Place the baking dish in the preheated oven and bake for 10 minutes, until the cheese is melted and bubbly and everything is heated through. The tortillas should be slightly crispy on the edges. Remove from the oven and serve immediately.
Substitutions and Variations
Different protein: Use cooked sausage, chorizo, or ham instead of bacon.
Add vegetables: Stir in diced bell peppers, onions, or jalapeños with the potatoes.
Different cheese: Use cheddar, pepper jack, or a Mexican cheese blend instead of Monterey Jack.
Use hash browns: Substitute frozen hash browns for the cubed potatoes to save time.
Add toppings: Serve with salsa, sour cream, avocado, hot sauce, or fresh cilantro.
Make it vegetarian: Skip the bacon and add black beans or extra vegetables.
Equipment
Oven: For baking the bacon and the assembled tacos.
Baking sheet with sides: For baking the bacon without making a mess.
10-inch skillet: For cooking the potatoes and scrambling the eggs.
13×9-inch glass baking dish: The perfect size for standing 8 tortillas upright to form taco shells.
Spatula or spoon: For stirring the potatoes and eggs.
Measuring spoons and cups: For accurate measurements of the taco seasoning, oil, and cheese.
Storage and Reheating Tips
Refrigerator: Store leftover baked breakfast tacos in an airtight container in the fridge for up to 4 days.
Freezer: Wrap individual tacos in foil or plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in the oven at 350°F for 10 to 15 minutes until warmed through. You can also reheat individual tacos in the microwave for 1 to 2 minutes.
Make ahead: You can prep the components (cook the bacon, potatoes, and eggs) the night before and store them separately in the fridge. Assemble and bake in the morning.
Serving Suggestions
With salsa and sour cream: Serve with your favorite salsa, sour cream, or guacamole on the side.
Fresh fruit: Pair with a simple fruit salad or fresh berries for a balanced breakfast.
With coffee or juice: Serve with hot coffee, orange juice, or a breakfast smoothie.
For brunch: Make these for a weekend brunch spread along with fresh pastries and mimosas.
Expert Tips
Cut potatoes evenly. Uniform 1-inch cubes ensure the potatoes cook at the same rate and don't have some pieces undercooked and others overcooked.
Don't overcook the eggs. The eggs continue cooking in the oven, so scramble them until they're just set and still slightly wet. Overcooked eggs will be dry and rubbery after baking.
Stand the tortillas carefully. Lean the tortillas against each other in the baking dish so they stay upright. They should form a row of taco shells.
Use fresh taco seasoning. Old taco seasoning can taste stale. Check the expiration date or make your own with chili powder, cumin, paprika, garlic powder, and onion powder.
Turn the potatoes regularly. Turning the potatoes every 5 minutes ensures they cook evenly and get crispy on all sides.
Serve immediately. These tacos are best when they're hot and the cheese is freshly melted. They lose their crispness as they sit.
FAQ
A breakfast taco is a soft tortilla filled with breakfast ingredients like scrambled eggs, bacon or sausage, cheese, and potatoes. Unlike lunch or dinner tacos, breakfast tacos focus on morning flavors and ingredients. They're popular in Tex-Mex cuisine and are traditionally served on flour or corn tortillas with toppings like salsa, avocado, or hot sauce. The key is using breakfast proteins and eggs as the base.
Popular taco toppings include: salsa (red or green), sour cream, guacamole or sliced avocado, shredded cheese, diced tomatoes, shredded lettuce, pickled jalapeños, cilantro, lime wedges, diced onions, hot sauce, black beans, pico de gallo, crema or Mexican cream, and radish slices. For breakfast tacos specifically, you can also add hash browns, chorizo, breakfast sausage, or scrambled eggs with peppers and onions.
Yes, tacos for breakfast are delicious and satisfying. Breakfast tacos are packed with protein from eggs and bacon or sausage, which helps keep you full throughout the morning. They're also easy to customize with vegetables, cheese, and your favorite toppings. Breakfast tacos are a great way to start the day with a hearty, flavorful meal that's more exciting than plain scrambled eggs or cereal.
Absolutely. Baked Breakfast Tacos are a traditional morning meal in many parts of the United States, especially in Texas and the Southwest. They're no different from eating eggs, bacon, and toast—just assembled in a tortilla instead of on a plate. Breakfast tacos are filling, nutritious, and can be made with healthy ingredients like vegetables, lean proteins, and whole-grain tortillas. They're a perfectly acceptable and delicious breakfast option.
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Pairing
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Baked Breakfast Tacos
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Place bacon slices on an ungreased cookie sheet. Bake 10 minutes until crispy, then cool 5 minutes. Coarsely chop bacon.
- While bacon bakes, heat canola oil in a 10-inch skillet over medium heat. Add cubed potatoes and toss to coat in hot oil. Sprinkle taco seasoning over potatoes and stir to combine. Cook 15–20 minutes, turning every 5 minutes, until tender.
- Stand tortillas upright in an ungreased 13×9-inch glass baking dish to form taco shells.
- In another skillet, cook beaten eggs over medium heat, stirring until they begin to scramble. Remove from heat.
- Fill each tortilla with ¼ cup cooked potatoes. Divide scrambled eggs and bacon evenly among tacos. Top each with 1 tablespoon cheese.
- Bake in preheated oven 10 minutes until cheese melts and edges slightly crisp.
- Serve immediately while warm.
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