Bacon & Potato Breakfast Tacos You’ll Crave at 7 A.M.
You know that morning when your stomach wakes up before you do? This is the fix. Crispy bacon, golden potatoes, and a perfectly runny egg wrapped in a warm tortilla—fast, addictive, and way cheaper than a drive-thru.
If you think breakfast is optional, these tacos will change your mind. They hit that salty-crunchy-creamy trifecta that makes you go, “Okay, one more.”
And yes, they’re meal-prep friendly, because weekdays don’t care about your gourmet aspirations.
The Special Touch in This Recipe
Most breakfast tacos stop at bacon and eggs. This version upgrades the potatoes with a quick smoky paprika-garlic toss and finishes everything with a splash of lime and a swipe of tangy crema.
The bacon fat becomes your flavor bomb—use it to crisp the potatoes and lightly toast the tortillas. That micro-layer of fat equals mega flavor. And a quick pickled onion topper?
Totally optional, totally worth it.
Bacon & Potato Breakfast Tacos You’ll Crave at 7 A.M.
Course: Breakfast4 (makes 8 tacos)
servings15
minutes25
minutes360
kcalIngredients
Bacon: 8 slices, thick-cut if possible
Potatoes: 1 lb Yukon Gold, diced small (1/2-inch)
Eggs: 6 large
Tortillas: 8 small flour or corn
Onion: 1/2 small red onion, thinly sliced
Garlic: 2 cloves, minced
Jalapeño: 1, finely chopped (optional)
Spices: 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp chili powder
Lime: 1, cut into wedges
Fresh cilantro: Small handful, chopped
Cheese: 1 cup shredded cheddar, Monterey Jack, or cotija
Crema or sour cream: 1/3 cup (thin with a splash of lime juice)
Cooking oil: 1–2 tbsp (only if bacon doesn’t render enough fat)
Salt & pepper: To taste
Optional toppers: Avocado slices, hot sauce, quick-pickled onions (red onion + lime + pinch of salt)
Step-by-Step Instructions
- Crisp the bacon: Set a large skillet over medium heat and cook bacon until deeply golden and crisp, 8–10 minutes. Transfer to a paper towel-lined plate. Pour off all but 2–3 tablespoons rendered fat.
- Start the potatoes: Add the diced potatoes to the hot skillet with bacon fat. Season with salt, pepper, paprika, cumin, and chili powder. Cook over medium-high, stirring occasionally, until edges are browned and centers are tender, about 10–12 minutes.
- Add aromatics: Stir in the minced garlic and jalapeño during the last 1–2 minutes so they soften without burning. Taste and adjust salt.
- Scramble or fry the eggs: In a separate nonstick pan, melt a touch of butter or use a drizzle of oil. For soft scrambled, whisk eggs with a pinch of salt and cook low and slow, stirring until just set and glossy. For fried eggs, cook to your preferred doneness. You do you.
- Warm the tortillas: Wipe the bacon skillet lightly and warm tortillas 20–30 seconds per side. If you’re feeling bold, brush with the tiniest bit of bacon fat for extra flavor.
- Mix the crema: Stir crema or sour cream with a squeeze of lime and a pinch of salt until spoonable.
- Assemble: Roughly chop the bacon. Layer tortillas with potatoes, eggs, bacon, cheese, a drizzle of lime crema, onion, cilantro, and a squeeze of lime. Add avocado and hot sauce if you like a little chaos.
- Serve hot: Stack on a platter and bring napkins. Things will get enthusiastic.
Best Ways to Store
- Potatoes & bacon: Store separately in airtight containers up to 4 days. Recrisp in a hot skillet 3–5 minutes.
- Eggs: Scrambled eggs keep 2–3 days, but cook fresh if possible for best texture.
- Tortillas: Wrap in foil and keep at room temp same day; refrigerate up to 5 days. Rewarm in a skillet or over a flame.
- Assembled tacos: Not ideal for storage.
Assemble to order so nothing goes soggy.
- Freezer tip: Freeze potato-bacon mix in portions up to 1 month; thaw overnight and reheat to crisp.
Why You’ll Feel Good Eating This
This isn’t a sugar bomb masquerading as breakfast. You get protein from eggs and bacon, complex carbs from potatoes, and satiating fats to keep you full until lunch. Add avocado for extra fiber and heart-healthy fats.
The spices and lime brighten everything, so it eats lighter than your average greasy spoon plate. IMO, it’s the perfect “I have stuff to do” fuel.
Nutrition Stats
- Approx per taco: 360 calories, 16g protein, 31g carbs, 18g fat
- Fiber: 3–4g (add avocado or use corn tortillas to bump it)
- Sodium: Moderate; control it by salting potatoes lightly and choosing lower-sodium bacon
- Micros: Potassium from potatoes, B vitamins from eggs, calcium if you use cheese
Note: Numbers vary based on bacon thickness, cheese choice, and tortilla size. If you track macros, weigh ingredients for precision.
What Can Go Wrong
- Soggy potatoes: Pan too crowded or heat too low.
Use a wide skillet and let them sit undisturbed to brown.
- Rubbery eggs: Overcooked. Pull them just before done—carryover heat finishes the job.
- Greasy tacos: Don’t drown the pan in fat. 2–3 tablespoons is enough for potatoes; drain excess before warming tortillas.
- Broken tortillas: Warm them. Cold tortillas crack out of spite.
- Flat flavor: Add acid and heat.
Lime juice + hot sauce = instant upgrade.
Other Versions to Try
- Tex-Mex: Add chorizo with the bacon and a spoon of pico de gallo.
- Vegetarian: Swap bacon for crispy mushrooms or smoked tempeh; add black beans for protein.
- Sweet heat: Brush bacon with maple and a pinch of cayenne before cooking.
- Green goddess: Swap crema for yogurt-cilantro-lime sauce and add spinach.
- Low-carb-ish: Use low-carb tortillas or serve as a breakfast bowl over shredded cabbage.
- All-out indulgence: Add a hash brown patty for double potato glory. Not sorry.
FAQ
Can I use frozen diced potatoes?
Yes. Don’t thaw.
Cook straight from frozen in hot fat so they brown, and season aggressively since they’re bland on their own.
What’s the best tortilla for breakfast tacos?
Both work. Flour gives you soft, foldable comfort; corn brings toasty flavor and a bit more structure. Warm either until pliable, FYI.
How do I make it spicier without nuking my taste buds?
Use a chopped fresh jalapeño in the potatoes, a smoky hot sauce on top, or a pinch of chipotle powder in the spice mix.
Layer heat, don’t carpet-bomb.
Can I bake the bacon?
Totally. Bake at 400°F (205°C) for 15–20 minutes on a rack set over a sheet pan. Save the drippings for the potatoes—liquid gold.
What cheese melts best?
Monterey Jack or cheddar for melty pull; cotija for salty crumble.
A mix is elite.
How do I keep tacos warm for a crowd?
Fill them, then park in a 200°F (95°C) oven on a tray tented with foil for up to 20 minutes. Serve crema and lime at the table for freshness.
Bringing It All Together
These Bacon & Potato Breakfast Tacos punch way above their effort level. You get crispy, smoky, creamy, and bright in every bite—a legit morning win.
Make the potato-bacon mix ahead, cook eggs fresh, and you’ll have weekday breakfast bragging rights.
Keep limes and hot sauce on standby, because flavor should be loud before 9 a.m. Now go stack a plate and start your day like you mean it.
