Bacon Potato Breakfast Tacos

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.

under 40 mins

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.

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