Texas-Style Breakfast Tacos
Soft flour tortillas are filled with fluffy scrambled eggs, crisp potatoes, smoky bacon, melted cheese, and fresh salsa for a hearty Texas breakfast. Serve them hot with cilantro, avocado, and plenty…
Ingredients
- 2 medium small russet potatoes, peeled and diced
- 2 tablespoons vegetable oil
- 6 strips thick-cut bacon, chopped
- 1/2 medium yellow onion, finely diced
- 8 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 flour tortillas, 6-inch
- 1 cup Monterey Jack or cheddar cheese, shredded
- 1 cup fresh tomato salsa or pico de gallo
- 1/4 cup fresh cilantro, chopped
- 1 medium avocado, sliced
- 4 lime wedges
- to taste hot sauce
Instructions
- Place the diced potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 4 to 5 minutes, until just tender but not falling apart. Drain well and let them steam-dry for 2 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook for 8 to 10 minutes, turning occasionally, until golden and crisp. Transfer to a plate.
- Add the chopped bacon to the skillet and cook for 5 to 6 minutes, until browned and crisp. Stir in the onion and cook for 3 to 4 minutes, until softened. Return the potatoes to the skillet and season lightly with salt and pepper.
- Whisk the eggs, milk, salt, and black pepper in a bowl. Reduce the skillet heat to medium-low and pour in the eggs. Stir gently with a spatula for 2 to 3 minutes, until softly set and still slightly moist. Remove from the heat immediately.
- Warm the tortillas one at a time in a dry skillet for about 15 seconds per side, or wrap them in a damp kitchen towel and microwave for 30 to 45 seconds. Keep them covered so they remain soft.
- Divide the egg, potato, and bacon filling among the tortillas. Top each taco with shredded cheese, salsa, cilantro, avocado, and hot sauce. Serve immediately with lime wedges.
Watch the Texas-Style Breakfast Tacos cooking video
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