Easy Bacon Potato Breakfast Tacos Recipe


BREAKFAST TACOS | Homemade Soft Flour Tortillas | Potato Bacon Egg Breakfast Tacos

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Easy Breakfast Egg & Bacon Taco

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Easiest Tastiest Bacon, Egg, and Cheese Breakfast Tacos Recipe

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Recipe Preparation Cook bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet). Add potatoes. Chop up your potatoes into small 1/2 inch pieces and dice the jalapeno if using.

Add them all to a large prep bowl and seasoning with salt, pepper, paprika, garlic powder, chili powder, cumin and Lawry’s then toss with olive oil until combined. Fry the eggs in the skillet and use a spatula or wooden spoon to scramble them as they cook. Once the eggs are perfectly cooked, take them out of the pan. Lay out your tortillas and top with potatoes, bacon, and scrambled eggs before adding the toppings of your choice. Breakfast Tacos FAQ.

The ingredient list now reflects the servings specified. Ingredient Checklist. 8 strip (blank)s bacon strips. 8 large eggs eggs. ⅓ cup milk. 3 tablespoons water.

1 pinch salt and pepper to taste. ⅓ cup diced onion. 2 large potatoes, peeled and chopped. Step 1 Heat margarine over medium heat in a skillet.

Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Directions Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes. Whisk together eggs and milk.

Peel the potatoes and cut into small cubes. In a large fry pan, preferably nonstick, over medium-high heat, warm the olive oil. Add the potato cubes and cook, stirring occasionally, until browned, about 10 minutes.

Add the onion and cook, stirring often, until softened, about 2 minutes. Instructions In a large frying pan, heat oil over medium heat. Add potatoes and fry, turning every few minutes to ensure they are crispy and golden on all sides. Cook until softened all the way through, about 10 minutes.

Instructions Heat a large skillet with the olive oil over medium heat. Add in the diced potato, add the salt and paprika. Make bacon taco shells: Preheat oven to 400° and line a large rimmed baking sheet with foil.

In one corner, make a bacon weave with 8 halves of bacon each, creating a square.

List of related literature:

Place the bacon-wrapped asparagus bundles on the lined baking sheet and bake for 12 to 15 minutes, until the bacon reaches your desired level of crispness.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
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Serves 4| This is my basic breakfast burrito recipe.

“The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes” by Lindsay Nixon
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Cook 8 slices bacon in skillet over medium heat until crisp, 7 to 9 minutes.

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Warm each tortilla over a gas flame or in a pan; fill with steak, tomato, and

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4 small flour tortillas 4 teaspoons (1⁄2 stick) butter, at room temperature 1 cup shredded cheese (cheddar, queso quesadilla, Oaxaca) 1⁄4 cup thinly sliced scallions 1 batch Bacon-Cotija Guacamole (page 55) Preheat the oven to 350°F. Lay the tortillas on a baking sheet.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
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Start to prepare the filling: Place the bacon, onion slices, and tomato slices in the lined sheet pan and bake for 10 to 12 minutes, until the bacon is crisp

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
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POTATO BISCUITS WITH BACON Cook 6 slices of bacon in 12-inch skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel–lined plate.

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You can also omit the taco seasoning and prepare this recipe using traditionally seasoned bulk breakfast sausage.

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Add the bacon, and cook until brown and crispy, 6 to 8 minutes.

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in plastic wrap: Place 1 cubed cooked sweet potato, 1/4 cup crumbled cooked bacon, 1/2 teaspoon olive oil, 1 teaspoon sea salt, and 1 teaspoon ground cumin in a blender and blend.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hi, I just wanted to give some feedback to your videos. Quality wise, it seems like you do a great job with the post production edits and your voice over mixed w/background music has a nice balance. You find great camera angles but don’t always get the best lighting/picture quality, possibly something to do with your camera. Also try to improve your thumbnails for your videos. I know your focus is “simple” but the thumbnail should still have a instagram worthy shot to attract viewers. I’m not sure you want to continue this project, but just wanted to give you some pointers if you want to make more videos for this or another theme.

  • Down here in Texas where I think the breakfeast taco originated from, we use flour tortilla and we Literlly eat breakfeast tacos most mornings outta the week, like when someone says I’m gonna get breakfeast they mean breakfeast tacos. But you should do a updated recipe and try to recreat Bill millers tacos, a Texas staple down here

  • that looks really good I must try this tomorrow morning…good thing I have all the ingredients already…oh ps…I’ve always enjoyed your videos..I didn’t think of them as long but very detailed

  • Getting tired of all these BS anti-Trump ads on every Youtube video I watch. They convince me my resolve to vote for him again is the right move.

  • You probably already know this but a super quick and easy way to soften/warm tortillas is to run cold water on them briefly and then throw them on a hot griddle. They steam themselves soft.

  • Thank you semi new to your channel ❣️have my daughter saying when I really start making the tortillas call me I want one with butter lol….they love them but I didn’t know how to make them only there grandma who passed away and would spoil them…so truly thank u ❣️

  • Just made the tortillas for tacos tonight because I have not been to get them at the store. So delicious and soft. I don’t think I will bother buying anymore. Was always concerned with the preservatives anyways. Thank you so much all your steps were so helpful and made it easy

  • I hope to make your tortillas soon. I enjoyed making them when I was still living with my parents and 7 brothers and sisters. Your dough looks amazing and I hope I can make mine like yours!��

  • Mmmmm I just woke up not too long ago. I think I’ll have some breakfast skillet! Thanks for the recipe my friend! Looks absolutely delicious ������❤️��

  • I know this video was posted over a month ago but ma’am, I’m moving in!! Gotta feed my 86 lbs butt and gain some weight. That just looks absolutely delicious and I love food so fricken much!!

  • I am so glad you don’t pop the bubbles. I’ve seen videos where the person pushes in the bubbles. I scream at the monitor. Lol. I love all your videos.

  • Ahh breakfast! My favorite meal of the day!
    Simple but sooo delicious. Nice crispy bacon with fried potatoes and eggs! Yum!
    You’re very good bro!

  • This reminds me of my childhood growing up…. My mom just turn 91 on Tuesday and she still get in the kitchen and crank it out like there was five of us still at home…. as soon as we walk in the door the pans start hitting the stove and she says sit and get ready I’ll make you something to eat… don’t even bother saying no….lol….. There will never be anything compared to a mother’s cooking….. Way too much TLC is put into it…. Your food looks so wonderfully good…. It makes me hungry just watching you make it….lol
    muchas gracias Senora….

  • The longer shows become much more personal and thusly entertaining. It gives the impression of an invitation and bringing the viewer into your home as a guest. Much less so with the shorter rushed variety this episode comes across as more of an intrusion that you have to deal with so you can get back to whatever you really want to be doing. It’s as much about the personality as it is the food.

  • Never had a problem with the length of your shows. never have fast forward through them. you’re like family Sam and good to see ya and hear what’s been going on with you. long time fan and follower.


  • Great video! Thanks:) my only suggestion is maybe try adding some spinach or onions/ green onions for a little veggies! Thanks!

  • I’m surprised you used bacon in hash, instead of chorizo??? Thanks for the lesson on flour tortillas. Going to try it this weekend for my “Three Amigos” brunch taco. Ham & chile omelette with chorizo plantain hash and pork verde chili.

  • Who doesn’t love bacon in anything, especially in a fantastic dish like this?! Looks great, a winner for breakfast, lunch or dinner! Thanks for sharing, and have a wonderful and blessed day -Stacy ��❤

  • My dad used to do 5 things when he went into the kitchen in the morning; he would start the coffee, scramble some eggs, fry up some potatoes, cook up some bacon/chorizo/sausage/leftovers(machaca, carne asada, etc)/whatever, and warm some tortillas up. It was one of the best things to wake up to.

  • Bro mine is probably nothing compared to this, 3 eggs shredded chicken bell peppers and sriracha sauce was my recipe I’m twelve and i was making a quick meal. I still have a lot to learn! ��

  • OMG, we made your refried bean recipe!!! Soooooooooo good. They are fantastic! Love your videos, thanks for sharing all your hints with us. Have a great week.

  • YES GIRL! That is almost exactly how I do my refried beans. For years! And I just went by how I like the flavor. I never had a recipe. Viva la Tejas!

  • Soon as I saw bacon fat going in. My brain said, “This isn’t Karen’s tortillas! Take notes pendejo!” But thankfully I can still call my Abuela.

  • The other day, I made tortillas by your recipe and they came out very good! Thank you so much. I have a question. I want to eat fresh baked tortillas so the remaining tortilla dough can be stored in a fridge? If so how many days? Or hours.

  • Maybe I keep missing it in the beginning but she didn’t mention what type of flour and how much of it to use? Can anyone please tell me? Thank you

  • Honestly… I have been watching your channel for a while now. I am really proud of what you guys have done. How far you have come. I wish you only the best of success and thanks for making delicious food!

  • This was a great help. I used to buy these from the small Mexican-American owned shops in Texas. Good stuff! I add sausage and cheese.

  • People are so stupid. Even if you didn’t wash your hands, you’re going to cook the tortillas and they are for your family who won’t even care!

  • Oh my gosh! Those look amazing. I was always sad my Grandma Mary passed before she could teach me her tortillas. I am so excited to try these!!

  • I Can’t Wait To Try Your Flour Tortillas Recipe ❤️��
    I Always Buy Them From The Grocery Store. I Have A Feeling These Will Be Better Than The Store Bought. Thank You For Making This Video & All You Do On Your Awesome Cooking Channel.

  • This amazing mom is taking time out of her life showing us how to cook, and the comments people are leaving are if you washed your hands!!?! Of course she washed her hands you morons!!! I think you are amazing! I’ve learned so much from you. Thank you ������

  • I wonder if you or anyone who reads this can answer my question? An old mexican man used to make a drop-dead dish he called “chalupas”. I’ve looked up chalupas and that’s not it.
    It was like a wet tostada, I would say. It was built like a tostada, on a tostada shell, but it was soft and definitely not something you could pick up to eat.
    Any idea what it could be? I’ve spent a lot of time searching for this.

  • I made this recipe exactly as you said and the tortillas were delicious but they weren’t soft. They became hard almost immediately after cooking. Some of them stayed soft but most of them became hard. I don’t know what I did wrong because I did exactly what you said. They were delicious and we still ate them but I need to try again I guess because I obviously did something wrong.

  • Okay so I made a cake and we gave it to aré family friends i made it it was my first time there was egg shell so I’m going to make one for my mom tell me if this sounds good because this is what I’m putting





    And melted cheese

  • So, ok,… It seems that everybody else has commented about the hand washing ethics of a woman creating her own meal, at home, lmbo for you guys! But HEY! What about commenting on the darned good looking meal she made? I kinda-sorta do the same thing, but I have just learned, (from watching her), how to make my own tortillas, and sometimes I will substitute sliced (off the bone)ham, or crisp bacon, or maybe even, the breakfast sausage patties, with scrambled eggs, onions, green peppers, dropping some onto a freshly heated burrito sized tortilla, adding some chopped, diced, or shredded cheese(s),… on top, folding it up, & creating a breakfast that could be served to royalty, without any shame in (my),… game,… a big glass of icecold milk, & a cup of coffee on the side, & I will be taking a nice nap after consuming 2 of those… Now Mamá you are one mean (in a fantastic manner, no disrespect ma’am),…cook, & I’d be pleased as punch to sit down, & join you at any table, and take part in your fare!

  • Those looked so good. Made Me hungry. Wish there was real smell a vision I know that smell would have been great. Thanks for the great simple breakfast recipes. Sheryl J.

  • Do not make it shorter or quicker. I love how it is now…let the quicker people go to a drive up food window. They are not truly interested in cooking. Besides your so rushed your nervous. Only your wife gets to tell you what to do…maybe. ��

  • I guess anyone that’s is worry about if she wash her hands NEVER GO OUT TO EAT. Don’t they know that some places they don’t wash their hands, scratch their butt or spit in the food? ��

  • Thanks for the recipe. I grew up with fresh tortillas almost every day in Texas. I would roll out the tortillas and cook them on the comal, but my Mom always made the dough. It’s time for me to learn and ditch the packaged ones. ��

  • Excellent presentation thank you!! (if peeps can’t figure out how or when to wash their hands, toooo bad! let Darwin do his thing!!)

  • can we use black peper pleace respnd and i wil subcribe to who ever respnds pleace fat because am doing it rignt now and i only have black pepper

  • Thanks everyone for your prayers I am going to be ok they said it came back I’m going to be fine thanks for your prayers and support and God bless you and your family and friends from Teresa I love you all so much thanks again for your prayers and support

  • Thanks for the explanation, I had practiced making them many times and gave up because they come out like crackers. I will be trying them again. Thanks again!

  • Tried your potatoe hash recipe and it turned out sooo delicious! My past tortilla making attempts result complete failures. Will try your recipe and see how I do. Cross your fingers….

  • You just made a grown man cry, my Mom passed away 10 years ago and she never shared her secrets for making Tortillas and I just made some of these and they are the same, I will never be without them again and every time I eat them I will think about my Mom again, thank you so much