Mexican Breakfast Tacos

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 856kcal

Ingredients

Mexican breakfast tacos

  • 2 TBSP Extra virgin olive oil
  • 2 cups Red potatoes diced
  • Salt to taste
  • Black pepper to taste
  • ¼ tsp Paprika
  • 4 slices Bacon or turkey bacon
  • 4 Eggs
  • 4 tsp Milk
  • 4 Soft taco shells
  • 4 TBSP Mexican cheese blend shredded (optional)
  • 1 Avocado sliced
  • 1 tsp Fresh cilantro chopped

Orange juice

  • 16 oz Orange juice
US Customary - Metric

Instructions

  • Add the Extra virgin olive oil to a nonstick pan and heat over medium heat.
  • Add in the diced potato; add the salt and paprika. Stir to combine. Allow to cook for about 10-15 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
  • In the meantime add the bacon to a skillet over medium heat and cook on both sides until crispy. Remove to a plate and dry with paper towels.
  • In a medium-size bowl, beat the eggs with the milk and mix in the salt and pepper.
  • Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking the eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
  • Meanwhile, warm taco shells in a heated ungreased skillet over medium heat for about 15 seconds per side.
  • Layer the taco shells with the breakfast potatoes, bacon and scrambled eggs. Top with avocado and cilantro. Pour orange juice into glass. Serve and enjoy!

Nutrition

Calories: 856kcal | Carbohydrates: 68g | Protein: 32g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 376mg | Sodium: 757mg | Potassium: 1769mg | Fiber: 11g | Sugar: 23g | Vitamin A: 1420IU | Vitamin C: 133mg | Calcium: 477mg | Iron: 4mg

Mexican Breakfast Tacos

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 856 kcal

Ingredients
 
 

Mexican breakfast tacos

  • 2 TBSP Extra virgin olive oil
  • 2 cups Red potatoes diced
  • Salt to taste
  • Black pepper to taste
  • ¼ tsp Paprika
  • 4 slices Bacon or turkey bacon
  • 4 Eggs
  • 4 tsp Milk
  • 4 Soft taco shells
  • 4 TBSP Mexican cheese blend shredded (optional)
  • 1 Avocado sliced
  • 1 tsp Fresh cilantro chopped

Orange juice

  • 16 oz Orange juice

Instructions
 

  • Add the Extra virgin olive oil to a nonstick pan and heat over medium heat.
  • Add in the diced potato; add the salt and paprika. Stir to combine. Allow to cook for about 10-15 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
  • In the meantime add the bacon to a skillet over medium heat and cook on both sides until crispy. Remove to a plate and dry with paper towels.
  • In a medium-size bowl, beat the eggs with the milk and mix in the salt and pepper.
  • Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking the eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
  • Meanwhile, warm taco shells in a heated ungreased skillet over medium heat for about 15 seconds per side.
  • Layer the taco shells with the breakfast potatoes, bacon and scrambled eggs. Top with avocado and cilantro. Pour orange juice into glass. Serve and enjoy!

Nutrition

Calories: 856kcalCarbohydrates: 68gProtein: 32gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 376mgSodium: 757mgPotassium: 1769mgFiber: 11gSugar: 23gVitamin A: 1420IUVitamin C: 133mgCalcium: 477mgIron: 4mg
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