Bacon, Egg, and Potato Breakfast Tacos #SundaySupper

Author Micha M


  • 8 slices bacon
  • 2 cups Southern style hashbrowns
  • 8 eggs
  • 1/2 cup milk
  • 8 corn tortillas
  • 1 1/2 cup shredded cheese. I recommend sharp cheddar or pepper Jack
  • As desired salsa salsa verde, or taco sauce
  • As desired sour cream
  • To taste salt
  • 1 Tablespoon oil or butter


  1. Place bacon on a rimmed cookie sheet. Place in cold oven.
  2. Set oven to 375 degrees and cook bacon for 15 minutes or until crisp. Drain on paper towel lined plate.
  3. Cook hashbrowns according to package directions. Season lightly with salt.
  4. In a medium bowl, whisk together the eggs and milk. Season with salt and whisk until well blended.
  5. In a large skillet heat the oil or butter over medium heat.
  6. Pour in the eggs and scramble until just done.
  7. Warm the tortillas until pliable. You can fry them in oil but we prefer breakfast style tacos with soft tortillas.
  8. Divide the eggs, bacon, potatoes, and cheese among the tortillas.
  9. Add salsa or taco sauce and sour cream if desired.