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.

★★★★★ 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


1This is what you need.
2Cut up bacon and fry to almost crisp. Drain in a colander to remove the grease. Save the pan to "grill" your tortillas.
3In another pan, melt butter. While butter is melting, slightly beat the eggs, add in the garlic, jalapeno, salt and pepper.
4Pour the egg mix into the melted butter and scramble until ALMOST done...but still a little wet.
5Add in the diced potatoes.
6Then the bacon. Mix gently together. Cover with a lid and remove from heat. Meanwhile....
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.
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