These delicious baked breakfast tacos come together in under 30 minutes and are loaded with flavor and nutrition. Perfect for busy weekday mornings or cozy weekend brunches, they’re the kind of dish that feels like a warm hug, bringing the family together around the table.
As I was flipping through recipes one chilly morning, the smell of sizzling Beef intertwined with soft corn tortillas and rich scrambled eggs danced through the air, reminding me of sun-drenched vacations in Mexico. My kids rushed into the kitchen, eager to help assemble these irresistible tacos, and now they affectionately call them our “special breakfast.” It’s these little moments, filled with laughter and the aromas of good food, that make my heart swell.
PrintBaked Breakfast Tacos
Delicious baked breakfast tacos loaded with flavor, perfect for busy mornings or cozy brunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
- 4 slices beef
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, cook the beef until crispy, then crumble it.
- Add canola oil to the skillet, then add potatoes and taco seasoning. Sauté until golden and tender, about 10-12 minutes.
- Warm the corn tortillas until pliable.
- Assemble the tacos with sautéed potatoes, scrambled eggs, crumbled beef, and shredded cheese.
- Arrange tacos in a baking dish and bake for about 15 minutes until cheese is melted and edges are crisp.
- Cool slightly before serving. Garnish as desired.
Notes
For a vegetarian option, substitute beef with sautéed mushrooms or spinach.
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg
Why You’ll Love This Recipe
Baked breakfast tacos offer a delightful twist on the traditional breakfast fare. With their crispy edges and savory fillings, they bring excitement to the table each morning. These tacos are not just easy to make; they’re versatile too! You can customize them with your favorite ingredients, making every batch uniquely yours. Plus, they’re perfect for meal prep and great for feeding a crowd, whether it’s a family brunch or a friendly get-together.
But let’s not forget the best part: the joy of watching eager little hands help in the kitchen. It’s those shared experiences that turn mealtime into family time, creating memories that last a lifetime. There’s nothing quite like our weekend tradition of preparing these breakfast tacos together, with joy and laughter filling every corner of the kitchen.
Let’s Cook It Together
Now that we’re in the mood for some savory breakfast goodness, let’s roll up our sleeves! Here’s what you’ll need to get started.
Gather These Ingredients
- 4 slices beef
- 2 tbsp canola oil
- 4 cups potatoes, cut into 1-inch cubes
- 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)
- 8 soft corn tortillas (6 inch)
- 8 eggs, well beaten
- 1/2 cup Monterey Jack cheese, shredded (2 oz)
Step-by-Step Directions
Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that your tacos will be nice and crispy by the time they’re done baking.
Cook the Beef: In a skillet over medium heat, cook the beef until crispy. Remove it from the skillet and crumble into smaller pieces. Reserve the rendered fat for extra flavor.
Sauté the Potatoes: In the same skillet, add the canola oil and potatoes. Sprinkle in the taco seasoning, and sauté until golden and tender, about 10-12 minutes.
Prepare the Tortillas: While the potatoes are cooking, warm the corn tortillas in another skillet or microwave until pliable.
Assemble the Tacos: Place some of the sautéed potatoes in each tortilla, crack in some scrambled eggs, sprinkle in the crumbled beef, and top with shredded Monterey Jack cheese.
Bake: Arrange the filled tortillas in a baking dish and bake for about 15 minutes or until the cheese is melted and the edges are crisp.
Serve: Remove from the oven and let cool slightly before serving. You can garnish with fresh cilantro, diced tomatoes, or avocado, depending on your taste!
Nutrition Values
- Serving size: 2 tacos
- Calories: 400
- Protein: 22g
- Carbs: 32g
- Fat: 22g
- Fiber: 3g
Packed with protein and fiber, this recipe keeps you full longer without feeling heavy. A great way to start your day on the right foot!
Perfect Pairings for This Dish
To elevate your taco experience, consider serving these breakfast delights with fresh salsa or a dollop of guacamole for that creamy texture. A side of fruit salad can bring a refreshing contrast and balance out the richness, while a steaming cup of coffee or hot chocolate rounds out the meal perfectly. Imagine sitting around the table with your loved ones, lovingly sharing stories and savoring these delicious tacos — pure bliss.
Keeping It Fresh
If you happen to have leftovers (which is rare in my house), storing them correctly is key! Allow the tacos to cool completely, then place them in an airtight container in the refrigerator. They’ll stay fresh for about 3 days.
How to Store and Reheat
For reheating, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also use a microwave; just be cautious as they may get soggy. For longer storage, consider freezing the filling separately from the tortillas; this can keep them fresh for up to a month.
Chef Betty’s Secrets
Perfect Potato Texture: Ensure your potatoes are cut evenly for consistent cooking. You want them crispy on the outside and tender on the inside!
Customize the Fillings: Feel free to include other ingredients like black beans, bell peppers, or even avocado. The more colors, the more inviting!
Fresh Herbs: A sprinkle of fresh cilantro or green onions before serving can elevate the flavors and add a beautiful pop of color.
Eggs to Perfection: For fluffier eggs, whisk in a splash of milk or cream before scrambling. This tip is a game changer!
Make It Spicy: If you enjoy a kick, consider adding some jalapeños or hot sauce to your taco filling.
Fun Variations
Vegetarian Delight: Swap out the beef for sautéed mushrooms or spinach to create a hearty and healthy vegetarian option, without compromising on flavor.
Cheesy Dreams: For an ultra cheesy version, consider mixing in cream cheese with the eggs for a creamy texture or topping with crumbled feta.
Breakfast Burrito Style: Instead of tacos, try rolling all the ingredients into burritos for on-the-go breakfasts when you’re in a hurry!
FAQs
Can I freeze this recipe?
Yes, you can freeze the taco filling! Just wait for it to cool down, then place it in airtight containers or heavy-duty freezer bags. When you’re ready to enjoy them, thaw in the refrigerator overnight and reheat!
How long will this stay fresh?
When stored properly in the refrigerator, these baked breakfast tacos will last for up to 3 days. If you freeze them, they’ll stay good for about a month.
Can I double the recipe for meal prep?
Absolutely! This recipe is easily scalable. Just double the ingredients and you’ll have breakfast ready for an entire week. Perfect for busy mornings!
Enjoy making these delightful baked breakfast tacos and cherish the time spent with your loved ones in the kitchen. They’re more than just a meal – they’re a chance to build memories and savor the magic of breakfast together!