Bacon Potato Breakfast Tacos

Tex-mex · 20 min · Pork

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Ingredients

• 6 slices Thick-cut bacon
• 6 Large eggs
• 1 large, diced small Russet potato
• 8 Flour tortillas (taco size)
• 3/4 cup Shredded cheddar cheese
• 2, sliced Green onion
• 1/2 tsp Kosher salt

Method

1. Cook bacon in a cold skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and reserve 2 tbsp of the fat in the pan.
2. Add the diced potato to the bacon fat and cook over medium-high until browned and tender, about 8 minutes.
3. Beat eggs with salt, pour over the potatoes, and gently scramble until just set, about 2 minutes.
4. Crumble the bacon and fold it back in with the green onion.
5. Warm the tortillas in a dry skillet for 15 seconds per side.
6. Fill each tortilla with the egg mixture and top with cheese.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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