A Quick Breakfast Any Time – Potato-Bacon Breakfast Tacos with Monterey Jack

22 Sep

Personally, I am not much of a breakfast person myself. I usually am happy with just a cup of coffee and maybe a piece of fruit, but Sean likes breakfast and needs something to get him going for a long day at school, so I am always trying to come up with something that he will enjoy and maybe even ask for again instead of just cereal or breakfast bars. I think I may have hit on something when I tried this recipe from Bon Appetit for potato-bacon breakfast tacos with Monterey Jack cheese. They are quick and easy to make and you can really put anything you want in them to fit your particular tastes in the morning. This recipe makes 8 servings, so you can adjust it to make whatever you may happen to need for you and your family.

Potato-Bacon Breakfast Tacos with Monterey Jack Cheese

4 ounces bacon (about 6 slices), cut into 1/2-inch pieces

1 large russet potato, peeled and cut into 1/4-inch pieces

Kosher salt and freshly ground black pepper

8 6-inch flour tortillas, warmed

8 eggs

2 tablespoons butter

Monterey Jack or cheddar cheese, shredded (for serving)

1 avocado, sliced, for serving (optional)

Hot sauce (for serving)

In a medium skillet set over medium-high heat, cook the bacon, stirring occasionally, until the bacon is crisp, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels so it can drain. Do not pour off the fat from the skillet.

In the same skillet that you cooked bacon, add the potatoes and cook, stirring often, until the potatoes are golden brown and tender, about 10 to 12 minutes. Using a slotted spoon, transfer the potatoes to a plate or bowl and season them with salt and pepper to taste.

Meanwhile, whisk the eggs in a large bowl to blend them. Season the eggs with salt and pepper. Heat the butter in a large nonstick skillet set over medium heat until the foam subsides. Add the eggs and cook, stirring occasionally and scraping the bottom of the skillet with a heatproof spatula to form large curds, until the eggs are just set, about 3 to 4 minutes. Remove the eggs from the heat and mix in the bacon pieces with the eggs.

Fill the warmed tortillas with the egg mixture and the potatoes and top with your favorite toppings, such as shredded Monterey Jack or cheddar cheese, sliced avocado and hot sauce.

Of course, you can top these with whatever type of cheese you like best, sautéed onions, peppers, any other warmed vegetable you might like, breakfast sausage or really just about anything else that you like to go with your eggs. You get all of your favorite breakfast flavors in each bite of the taco and they take only minutes to make in the morning. You can make things even easier for yourself and use a can of diced potatoes or some frozen diced potatoes or even better, leftovers, to make this in an even faster time. Sean really liked it so I know he’ll be asking to have this one again.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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Posted by on September 22, 2014 in Breakfast, Cooking, Eggs


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