Breakfast Tacos Recipe

Heat a large cast iron skillet over medium-high heat. Add bacon slices and cook until brown and crispy, about 6-8 minutes. Remove bacon to a paper towel-lined plate to drain excess fat, but keep the bacon fat in the skillet for cooking potatoes.

Add the peeled and cubed russet potatoes to the skillet with reserved bacon fat. Cook over medium-high heat, stirring often, until the potatoes are golden brown and crisp on all sides, about 12-14 minutes. Season with kosher salt and freshly ground black pepper to taste. Transfer the cooked potatoes to a paper towel-lined plate and keep warm.

Reduce the heat to medium. Melt unsalted butter in the skillet. Pour in the lightly beaten eggs and cook, stirring occasionally, until the eggs just begin to set but are still slightly runny. Stir in 1/2 cup shredded Mexican blend cheese and continue cooking until the eggs are thickened and no visible liquid remains, about 3-5 minutes. Season with salt and pepper to taste.

Warm the tortillas. Place portions of crispy bacon, golden potatoes, and cheesy scrambled eggs onto each tortilla. Top with pico de gallo, additional shredded Mexican blend cheese, and chopped fresh cilantro leaves as desired. Serve immediately.