If you’re looking for a cozy, hearty breakfast this morning, look no further. Our cheesy bacon potato breakfast tacos are a home run in the comfort food department. Jazz them up with chopped cilantro and hot sauce! Using a leftover baked potato makes this a quick dish to whip up.
Ingredients for servings
1 medium russet potato diced
3 slices reduced-sodium bacon
2 teaspoons vegetable oil divided
0.5 teaspoon ground cumin
4 corn tortillas certified gluten-free if necessary (6-inch or 25 grams each)
4 large eggs
4 large egg whites
1 small tomato seeded and chopped
1 tablespoon chopped fresh cilantro
grated reduced-fat Cheddar cheese 1 ounce or 30 grams
0.5 cup prepared tomato salsa
Bring 6–8 cups water to boil in a medium saucepan over medium-high heat. Add potatoes; return to a boil, reduce heat, and simmer 5 minutes or until tender but not falling apart. Drain well.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on paper towels, break into pieces and set aside.
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add potatoes and cumin. Cook, stirring often, for 10–15 minutes or until golden brown. Transfer to a plate; set aside.
Wrap tortillas in a damp paper towel, and microwave on high for 1 minute or until hot. Keep covered until ready to serve.
In a medium bowl, lightly beat the eggs and egg whites together.
In the same skillet, heat remaining 1 teaspoon oil. When hot, add eggs. Cook, stirring occasionally, for 2–3 minutes, or until barely set. Stir potato and bacon into eggs; cook 1 minute or until hot.
Place tortillas on a work surface. Divide egg mixture among tortillas. Top each evenly with tomatoes, cilantro and 1 tablespoon cheese. Serve with salsa on the side.