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.

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!

Looking for more recipes? Here are some few that I love to make:

• Birria Tacos
• Homemade Choco Tacos
• Cauliflower Tacos
• Carne Asada Tacos
• Jackfruit Tinga Tacos

If you make these Breakfast Tacos, let me know on Instagram!

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Print Recipe

Breakfast Tacos

Author: Adrianna Adarme

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Serving Size: 4

Ingredients

• 3 pieces of bacon
• 1 red potato diced 
• 1 shallot minced
• ¼ teaspoon sea salt 
• ¼ 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 
• ½ avocado sliced, as topping
• 1 radish thinly sliced, as topping
• Hot sauce as topping
• Cilantro leaves as topping

Instructions

• 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. 
• 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.
• 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.
• 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. 

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