If you’re looking for a cozy, hearty breakfast this morning, look no further. Our cheesy bacon potato breakfast tacos are a home run in the comfort food department. Jazz them up with chopped cilantro and hot sauce! Using a leftover baked potato makes this a quick dish to whip up.
Healthy Bacon Potato Breakfast Taco Recipe
Bacon Potato Breakfast Tacos Ingredients Directions Bring 6–8 cups water to boil in a medium saucepan over medium-high heat. Add potatoes; return to a boil, reduce heat, and simmer 5 minutes or until tender but not falling apart. Drain well. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on paper towels, break into pieces and set aside. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add potatoes and cumin. Cook, stirring often, for 10–15 minutes or until golden brown. Transfer to a plate; set aside. Wrap tortillas in a damp paper towel, and microwave on high for 1 minute or until hot. Keep covered until ready to serve. In a medium bowl, lightly beat the eggs and egg whites together. In the same skillet, heat remaining 1 teaspoon oil. When hot, add eggs. Cook, stirring occasionally, for 2–3 minutes, or until barely set. Stir potato and bacon into eggs; cook 1 minute or until hot. Place tortillas on a work surface. Divide egg mixture among tortillas. Top each evenly with tomatoes, cilantro and 1 tablespoon cheese. Serve with salsa on the side. Nutrition Information Serves: 4 | Serving Size: 1 filled tortilla + 1 tablespoon cheese + 2 tablespoons salsa Per serving: Calories: 280; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 193mg; Sodium: 432mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 3g; Protein: 22g Nutrition Bonus: Potassium: 319mg; Iron: 10%; Vitamin A: 13%; Vitamin C: 13%; Calcium: 19%
