Breakfast Tacos

Sherry Blizzard


Who doesn't love bacon, breakfast and tacos? I found these fantastic yellow corn tortillas (La Tortilla Factory) in the store last week while shopping for fish tacos another J.A.P. member had won a blue ribbon. They also had a Green Chile Yellow Corn Tortilla version and I scooped those up too. This morning I stumbled upon a BLT pizza another member had posted and got to thinking about the bacon in the fridge. I whipped up some breakfast tacos on the spot and used some of that pico de gallo I had left over from the fish tacos. Try it! NOT Gluten free but a mix of corn and whole grain.

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★★★★★ 1 vote
5 Min
10 Min
Stove Top


1 lb
bacon, cut into 1" to 1/2" pieces
1/4 c
red onion, diced
jalapeno, diced fine
baked potato, skin on (diced)
1/2 tsp
granulated garlic
2 Tbsp
eggs, slightly beaten
la tortilla factory green chile yellow corn tortillas (or 8 regular corn tortillas)
salt and pepper to taste
pico de gallo or salsa


Step 1 Direction Photo

1This is what you need.

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2Cut up bacon and fry to almost crisp. Drain in a colander to remove the grease. Save the pan to "grill" your tortillas.

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3In another pan, melt butter. While butter is melting, slightly beat the eggs, add in the garlic, jalapeno, salt and pepper.

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4Pour the egg mix into the melted butter and scramble until ALMOST done...but still a little wet.

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5Add in the diced potatoes.

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6Then the bacon. Mix gently together. Cover with a lid and remove from heat. Meanwhile....

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7Heat the skillet you fried the bacon in and lightly grill the corn tortillas on each side. I LOVE the La Tortilla Factory Yellow Corn Tortillas. They are just slightly thicker than a regular corn tortilla and do not break apart when filled.

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8Top with pico de gallo or your favorite salsa.
OPTIONAL: You could add cheese or even a little dollop of sour cream or a slice of avocado....or all three!

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Diabetic, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy