Bacon Potato Breakfast Tacos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 20 min · Pork
490 cal
24g protein
40g carbs
26g fat
per serving · estimated
Ingredients
- 3 slices Thick-cut bacon
- 3 Large eggs
- 1 large, diced small Russet potato
- 4 Flour tortillas (taco size)
- 1/2 cup Shredded cheddar cheese
- 1, sliced Green onion
- 1/4 tsp Kosher salt
Method (tap to check — screen stays awake)
- 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.
- Add the diced potato to the bacon fat and cook over medium-high until browned and tender, about 8 minutes.
- Beat eggs with salt, pour over the potatoes, and gently scramble until just set, about 2 minutes.
- Crumble the bacon and fold it back in with the green onion.
- Warm the tortillas in a dry skillet for 15 seconds per side.
- Fill each tortilla with the egg mixture and top with cheese.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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