Bacon Potato And Egg Taco Ole Recipes

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BACON EGG POTATO BREAKFAST TACOS RECIPE



Bacon Egg Potato Breakfast Tacos Recipe image

California breakfast tacos with egg, bacon, potato, avocado, queso fresco, and red onion on hot flour tortillas. Tasty, filling, and easy to prepare.

Provided by Douglas Cullen

Categories     Breakfast

Time 35m

Number Of Ingredients 9

8 eggs
8 strips bacon
2 white potatoes (the waxy type)
1 red onion
1 tsp. salt
6 ozs. queso fresco (a mild fresh crumbly cheese)
2 avocados
8 flour tortillas
2 cups of your favorite salsa

Steps:

  • Dice the bacon and fry it over medium heat until nicely browned. Once it is browned, remove and set aside.
  • Peel and dice the potatoes. Cook in the fat that remains in the pan from frying the bacon.
  • Once the potatoes have browned, add the bacon back into the pan.
  • Beat the eggs and pour them into the pan. When they start to set, turn the eggs until they are just cooked through. Break up the eggs with a spatula.
  • While the eggs are cooking. Heat the flour tortillas in a pan until they start to puff up and brown.
  • Spoon the cooked potatoes, bacon and eggs onto a flour tortilla.
  • Top with crumbled queso fresco, diced red onion, 2 or 3 slices of avocado, and a few spoonfuls of your favorite salsa.

Nutrition Facts : ServingSize 2 tacos, Calories 771 kcal, Carbohydrate 63 g, Protein 35 g, Fat 44 g, Sodium 1172 mg

BACON, POTATO, AND EGG TACO OLE



Bacon, Potato, and Egg Taco Ole image

This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast. Add your favorite salsa or for a zesty zip!

Provided by RHONDA35

Categories     Breakfast and Brunch     Potatoes

Time 25m

Yield 4

Number Of Ingredients 9

8 bacon strips
8 eggs
⅓ cup milk
3 tablespoons water
salt and pepper to taste
⅓ cup diced onion
2 large potatoes, peeled and chopped
1 tablespoon butter
4 corn or flour tortilla

Steps:

  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
  • While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
  • Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

Nutrition Facts : Calories 485 calories, Carbohydrate 48.2 g, Cholesterol 401.6 mg, Fat 21.9 g, Fiber 4.9 g, Protein 24.9 g, SaturatedFat 7.9 g, Sodium 615.2 mg, Sugar 4.2 g

POTATO AND BACON CRUSTLESS QUICHE



Potato and Bacon Crustless Quiche image

This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.

Provided by Rebekah Rose Hills

Categories     Crustless Quiche

Time 1h30m

Yield 8

Number Of Ingredients 10

nonstick cooking spray
8 large eggs
1 ¼ cups heavy cream
1 cup milk
1 teaspoon garlic powder
1 teaspoon ground black pepper
¾ teaspoon salt
2 medium cold baked potatoes
1 cup shredded Cheddar cheese
5 slices bacon, cooked crisp and chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
  • Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
  • Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g

BACON, POTATO, AND EGG TACO OLE



Bacon, Potato, and Egg Taco Ole image

"This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast. Add your favorite salsa or for a zesty zip!"

Provided by @MakeItYours

Number Of Ingredients 9

8 bacon strips
8 eggs
1/3 cup milk
3 tablespoons water
salt and pepper to taste
1/3 cup diced onion
2 large potatoes, peeled and chopped
1 tablespoon butter
4 corn or flour tortilla

Steps:

  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
  • While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
  • Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

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