Breakfast Tacos!
Homestyle potatoes with scrambled eggs, bacon, salsa, fresh avocado, cotija cheese, and cilantro all cozied up in a corn tortilla!
Servings: 6 servings
Ingredients
- 6 corn tortillas recipe link above
- 2 large russet potatoes, peeled and chopped small
- 6 strips bacon, cooked
- salsa
- 1 ripe avocado, cubed
- cotija cheese
- 4 large eggs
- 1 tbsp. cilantro, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1 tbsp. cooking oil like olive or avocado oil
- 1/2 tbsp. butter
Instructions
- Start by cooking the potatoes. In a skillet on med-high heat, add the oil and potatoes. Season with salt, pepper, cayenne pepper, paprika, and garlic powder.
- Cook until they are golden brown. Turn the heat to low to keep warm.
- Now the eggs, add the butter in a small pan over medium heat. Season with salt and pepper. Scramble and cook.
- Before we assemble, heat the tortillas up. It usually only takes a minute or so on a hot griddle or pan.
- Alright lets put them together. Fill the tortillas with even amounts of the potatoes, eggs, and bacon. Now add some salsa, fresh avocado, cotija cheese, and fresh cilantro. I serve 2 tacos per person.
- ENJOY!
- *Bacon tips. If you have a air fryer I recommend cooking the bacon in there. Lay the strips in the basket (not touching) air fry on 360° for 10-12 minutes. You can also bake the bacon. Lay the strips on an aluminum foil lined baking sheet. at 350° for 15 minutes.