Barefeet in the Kitchen · by Mary Younkin★ 5.0 (3)
Breakfast Tacos
NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 64%
CARBS 41G23% OF CAL
4G FIBER0G ADDED0G INTRINSIC35G OTHER2G TOTAL SUGAR
FAT 47G59% OF CAL
16G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm corn tortillas filled with fluffy scrambled eggs, crispy bacon, roasted potatoes, and melted cheddar. Fresh garnishes of cilantro and jalapeños add brightness. A hearty, satisfying breakfast or brunch.
mainamericantacoeggs🍪 sheet pan🍳 skillet🔥 oven
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 taco-size flour tortillas (or hard taco shells)
- 1 tablespoon butter or bacon grease
- 8 eggs (lightly whisked)
- ¾ cup shredded Mexican blend or cheddar cheese
- ½ pound bacon
- 2 cups roasted breakfast potatoes
- ¼ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper (adjust to taste)
- 1 tablespoon thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- jalapenos, green chile, hot sauce, or salsa (for serving OPTIONAL)
At a glance
PER SERVING · TIME 30M
CAL 36%·PRO 64%
CARBS 41G23% OF CAL
4G FIBER0G ADDED0G INTRINSIC35G OTHER2G TOTAL SUGAR
FAT 47G59% OF CAL
16G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1402mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 212mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.