Breakfast Tacos

Breakfast, Dinner, Vegetarian


Breakfast Tacos

I will always be a strong advocate for breakfast for dinner because it’s fun. And who doesn’t want to eat fun food—it’s the best. I tried to think to myself why it’s a bit of a thrill; maybe it’s that we all feel like we’re doing something we shouldn’t? That’s the fun of being adult, WE DO WHAT WE WANT!

While these tacos aren’t exactly candy cereal for dinner, they’re still a pretty good time. For this post, I teamed up McCormick Gourmet to create a dish that’s perfect for dinz time.

Breakfast Tacos

Breakfast Tacos

Breakfast Tacos

This recipe starts with a small hash being made. Bacon, potato diced all small-like, shallots and McCormick Gourmet’s Chipotle Red Pepper Flakes. It gives this whole dish some really nice depth of flavor and heat.

After that, I fried up a couple eggs, loaded up the tortillas and that’s it! It couldn’t be simpler. I think this is all about the toppings. I like adding cotija or queso blanco, avocado, radishes, hot sauce and cilantro leaves. You’ll have extra accoutrements after this recipe, sooooo the next night should be nachos!

Breakfast Tacos

Breakfast Tacos

Breakfast Tacos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Breakfast Tacos

Ingredients

  • 3 pieces of bacon
  • 1 red potato, diced 
  • 1 shallot, minced
  • 1/4 teaspoon sea salt 
  • 1/4 teaspoon McCormick Gourmet Chipotle Red Pepper Flakes
  • 1 garlic clove, minced
  • 4 large eggs, for frying
  • Tortillas 
  • 1 ounce cotija cheese or queso blanco, crumbled, as topping 
  • 1/2 avocado, sliced, as topping
  • 1 radish, thinly sliced, as topping
  • Hot sauce, as topping
  • Cilantro leaves, as topping

Directions

  1. In a medium skillet, set over medium heat, lay the pieces of bacon side by side. Cook on each side for about 3 to 5 minutes, and then flip when the bacon is golden brown. Remove and transfer to a bed of paper towels to drain. When cool enough to handle, dice up the bacon. 
  2. Turn the heat down to medium low and then add the diced potatoes. Cook, stirring regularly, until mostly tender, about 5 minutes. Mix in the shallot, salt and chipotle red pepper flakes. Cook for an additional minute or two. Lastly mix in the garlic clove and cook for 2 to 3 minutes more, until the potato is tender. Lastly, mix in the diced bacon. Cover the pan and set aside while you fry up the eggs.
  3. In a small skillet, fry up a few eggs. I like to fry mine up in a few tablespoons of olive oil so the bottom gets crispy. Do as you please! Also, scrambled eggs would also be amazing.
  4. Add a hefty spoonful of potato mixture to each tortilla. Top each one with a fried egg, sprinkling of cotija cheese, a few slices of avocado, radishes, dash of hot sauce and a few cilantro leaves. 
http://www.acozykitchen.com/breakfast-tacos-2/

(This post is sponsored by McCormick Gourmet. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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23 Comments

  • Reply Kristina September 16, 2015 at 12:50 am

    Delishious and healthy, can you ask for more. This is how breakfast should be.

  • Reply Tori September 16, 2015 at 4:21 am

    These look to-die-for incred! I love mexican inspired breakfasts!

  • Reply Erika September 16, 2015 at 6:08 am

    I will always be a fan of breakfast for dinner. Especially in the form of tacos.

  • Reply Mary Frances September 16, 2015 at 6:33 am

    Woke up to finding this delicious recipe! Eggs on tortillas is a fantastic idea 🙂

  • Reply Sarah September 16, 2015 at 7:34 am

    I love fried eggs on corn tortillas and avocado for breakfast. Your potato bacon mixture sounds perfect! Plus what’s better than a beer with breakfast? Yum!

  • Reply Michelle September 16, 2015 at 7:39 am

    Those are the prettiest eggs!

  • Reply Bella September 16, 2015 at 4:14 pm

    Yummy in my tummy! breakfast is my fav meal.

    http://xoxobella.com

  • Reply Gaby Dalkin September 17, 2015 at 5:12 pm

    oh yeah, these are making an appearance on my breakfast/lunch/dinner table ASAP!

  • Reply Allison from Baking: a Love Story September 17, 2015 at 9:06 pm

    Your dice on those potatoes is epic!

    Maybe it’s because I’m from CA, but I could eat tacos every meal of every day. Muy delicioso!

    xox,

    A.

  • Reply Krystal // The Krystal Diaries September 18, 2015 at 5:30 pm

    Breakfast for dinner is the best!!

  • Reply Currently Crushing On. | How Sweet It Is September 19, 2015 at 3:51 am

    […] want these breakfast tacos ASAP with a big fat […]

  • Reply Bonny @ Clever hen September 19, 2015 at 7:07 am

    I totally love this recipe! My husband is going to flip for this since he is always looking for an awesome breakfast experience.

  • Reply Jess @ Clarendon Tinder Diaries September 19, 2015 at 7:54 am

    Breakfast for dinner is the best kind! Breakfast for breakfast simply requires too much effort for that hour 😉

  • Reply Mea September 21, 2015 at 7:46 am

    Looks delicious! Looking forward to trying these and enjoying nacho leftovers the next day.

    meatsandsweets.net

  • Reply 6 Recipes for Autumn | guided by guacamole October 1, 2015 at 12:37 pm

    […] Breakfast Tacos […]

  • Reply Friday Favorites 15 | fudgingahead November 27, 2015 at 6:23 am

    […] cook the eggs through a bit more since I’m actually not a runny yolk kind of girl, but mmm. Breakfast tacos are making me hungry. Avocado and egg is a great combination. Unless you’re the Fudgelet who […]

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  • Reply Lori (All That Splatters) October 6, 2016 at 10:28 pm

    Looks delicious – Quick question: are the tortillas fried before topping?

    Great photos.

    Lori

  • Reply Sunday Selections | The Department of Wandering January 7, 2017 at 7:41 pm

    […] love tacos of any kind and these breakfast tacos look especially […]

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