Bacon, Egg, Potato & Cheese Breakfast Tacos
A quick and crave-worthy breakfast that hits every note — crispy bacon, soft potatoes, fluffy eggs, melty cheese, and a kick of jalapeño in every bite.
Ingredients
- 6 slices bacon chopped
- 2 medium potatoes diced small
- 1/4 cup yellow onion finely chopped
- 1 jalapeño finely chopped (seeds removed for less heat)
- 6 large eggs
- 1/4 cup milk optional, for fluffier eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 8 small flour tortillas
- Salt & pepper to taste
- Cooking spray or oil for pan
Instructions
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside.
- In the same pan with the bacon grease, add potatoes. Cook 8–10 minutes until golden and tender.
- Add chopped onion and jalapeños. Sauté another 2–3 minutes until soft.
- In a bowl, whisk eggs with milk, salt, and pepper. Pour into skillet. Cook, stirring gently, until eggs are just set.
- Stir bacon back in. Remove from heat. Sprinkle cheese on top and cover for 1–2 minutes to melt.
- Warm tortillas, then fill each with the egg mixture. Top with extra cheese or hot sauce if desired.
Video
@dished.out.daily This is our first video for Dished Out Daily, and we’re making one of our go-to breakfasts: bacon, potato, egg, and cheese tacos—cooked in the Ninja Foodi. These are easy, filling, and great for busy mornings. We’ll show you how we do it from start to finish, with simple ingredients and no fuss. If you like quick, homemade meals and real-life kitchen content, stick around—we’ve got more coming soon. Let us know in the comments if you try it or have a favorite breakfast taco combo! #DishedOutDaily #BreakfastTacos #EasyRecipes #NinjaFoodi #AirFryerRecipes #QuickBreakfast #HomemadeFood
♬ original sound - Dished Out Daily
Notes
- Make it vegetarian: skip the bacon or replace with veggie sausage.
- Freeze leftover filling and reheat for quick breakfasts.