These potato and egg tacos make a hearty morning dish or a quick meal. On warm flour or corn tortillas, buttered toast, or potatoes are topped with crispy bacon after being sautéed with onions, potatoes, and eggs. To give it a zesty zip, add your favorite salsa!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 8 bacon strips
- 8 eggs
- ⅓ cup milk
- 3 tablespoons water
- salt and pepper to taste
- ⅓ cup diced onion
- 2 large potatoes, peeled and chopped
- 1 tablespoon butter
- 4 corn or flour tortilla
Instructions
- Place bacon in a skillet over medium-high heat and cook until evenly browned. Remove bacon with a slotted spoon; drain on paper towels. Crumble bacon and set aside. Keep bacon drippings in the skillet.
- Mix eggs, milk, water, salt, and pepper in a bowl until combined.
- Add potatoes to bacon drippings in the skillet and cook over medium heat until semi-soft. Stir in onions. Cook and stir for 1 minute. Pour egg mixture into the skillet. Stir in crumbled bacon and butter. Cook until eggs set to your desired firmness.
- Spoon egg mixture into tortillas and serve.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 402 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 615 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made without bacon. Came out very good. Next time will cook the potatoes longer before adding the eggs.
Great for breakfast, lunch or dinner!
This was good! I added some extra seasonings, just to pick up the flavor a little, but they go great straight into the freezer, for those busy mornings!
I added in some fresh minced garlic when I threw in the onion and I used Johnny’s Seasoning Salt in place of real salt. As I made the soft tacos, I spread a mix of sour cream/salsa on the tortilla, spooned some of the mixture into the tortilla, then sprinkled some extra sharp white cheddar cheese on the top. HUGE hit with the family. The boys especially liked these. I made this for breakfast both weekend days.
I made this with the addition of seasoning salt to the potatoes, and garlic salt to the eggs. I also added the corn like another person suggested. These were so yummy and super easy to make. I will make these again. Thanks for sharing!!
Very basic, but good. I ate three. One with hot sauce. One with chili sauce. One with sweet and spicy barbeque sauce. The winner is chili sauce. It is kind of a blank canvas recipe.
i halved this, and it would have easily fed 3 people. i cut the potatoes the same size you’d see at a restaurant. and i used unpeeled new potatoes. would probably use fewer potatoes. i also added avocado and cheddar cheese and it was good. would probably be good with a little salsa too.
Oh so delicious! I cooked the onions in with the potatoes until they were translucent and tender too, I only used 2 T milk. All I added was picante sauce on mine. I could eat these all the time! I cut this in half. Thanks for sharing this, Rhonda!
I love breakfast tacos and they’re one of the things I miss the most about Texan cuisine. To make this a little bit more lively, don’t forget to add a dusting of chili powder & a touch of cumin!! Also, spicy chorizo from your local market also makes a great substitute for bacon!! These are complemented very well by some good salsa. Thanks!
I made this recipe without making any changes. Its awesome as is but i think adding some cheese in to the wrap will put this recipe over the top…thanks for the recipe 🙂
This is a great one dish breakfast or dinner. This would be soo good served with some beans. I only used four eggs and forgot to add the water or the milk to them. I had some flat out wraps so I used those in place of the corn tortillas. Yummy!!
I made this without bacon-since I’m a vegetarian, and it was pretty good, but I really wanted a contrast of flavor, so next time I think I’ll add some chopped bell peppers, corn and garlic. I’ll be making this again for sure!
good go to dish for leftover fried potatoes, onions and peppers. added cherizo for some extra tang.
In South Texas, these taquitos (ta-key-toes) are a regular breakfast for the majority of the folks. You can make your own or buy them at DQ or dozens of other eateries in different meat/cheese/vegie combos in flour tortillas. This looks like a great recipe from a fellow Texan and I intend to try it. Sorry DQ, once in a while I have to cook breakfast for me and the old coot. LOL Thanks for the posting!
This didn’t turn out quite like how I had pictured, but it did taste pretty good. It didn’t knock my socks off. The problem is the recipe doesn’t specify thickness of potatoes, which made a big difference in how it turns out. Too thick and they’re underdone, too thin and they fall apart before you get the eggs in. I also think it would benefit from a little garlic and finely chopped green pepper. Also, I added some shredded cheddar cheese inside the tortilla. Final verdict: it’s okay but not that special.
AMAZING!!! An instant favorite! Definitely be making this recipe again and again and again!
Absolutely delicious!!=) I put in some seasoned salt in with the potatoes while I cooked them and it was incredible!
Yummy!!! I added shredded cheese before serving and didn’t have an onion, still delicious!
I made two servings for my bf & I. Didn’t have enough bacon so used a turkey linkette. I don’t use black pepper so I just used seasoned salt, may have added other seasonings can’t remember. I used my own hand made corn tortillas with maseca. My bf & I loved it, he was very impressed. Thank-you 4 this great recipe.
Made for dinner tonight…everyone enjoyed the taco’s..yeah! I did make some changes. First, I baked the potatoes in the microwave. I substituted sausage for the bacon. I added garlic & onion powders, sea salt, paprika & chili powder to the eggs. I also topped the tacos with shredded cheese. I’ll certainly be making again!
A very nice breakfast but a bit bland for our taste, and I missed the cheese.