This recipe has been a long time in coming and was difficult for me to finally hit, “publish”. Maybe this has something to do with the fact that its not possible to capture in a picture (nor with words) everything the breakfast taco means to me. But here we go…here we finally go. If you gave me one breakfast option for the rest of my life, it would be this one, hands down. Texas Breakfast Tacos. I’m still figuring out why I like these things so much. Maybe its because they remind me of my family and the place I was raised?
I can see it now, hands I love reaching into a brown paper bag filled with foil wrapped tacos, tiny plastic salsa containers, too many napkins, and the salt and pepper packs that always get tossed. I love mornings in Texas: warmly pleasant, the morning doves haunting the air with their sad song, and if there hasn’t been rain, the scent of cracking earth.
You can tell how hot a day will be by how soon the parking lot swelters heat. Most parking lots in Texas are concrete but occasionally you’ll come across an asphalt drive. If the forecast is unbearably hot and your favorite taco shop has an asphalt lot, get there before 10 so your shoes won’t get ruined. Cheap flip flops and melting asphalt aren’t a good match. If its concrete, it’ll just radiate the heat back up to you as you walk. But here, I am on a major digression. Maybe, the breakfast taco is my breakfast of choice because it is delicious.
let’s make Texas breakfast tacos
Crispy bacon: Please and thank you.
Crispy on the outside and tender on the inside potatoes: of course.
Fluffy, cheesy eggs: always.
All of this goodness with: the best tortilla you can get your hands on, home style salsa, maybe some avocado or jalapeno (don’t eat next to the purists), and the blackest cup of coffee you can find = yes. forever and ever and ever YES.
Here’s a tip for happy mornings. Make an extra batch and freeze (instructions below) so you can quickly re-heat for breakfast taco bliss all week long. Also, I’ll let you in on a secret- this is all fantastic withOUT the tortilla as well. Shhhh, please don’t tell Texas.
Bacon, Egg, & Potato Texas Breakfast Tacos
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 Tacos 1x
- Category: Breakfast
- Cuisine: Tex-Mex
Description
Bacon, Egg, & Potato breakfast tacos.
Ingredients
Potatoes:
- 1 teaspoon sea salt
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- few grinds black peper
- 1 tablespoon sea salt
- 3 large russet potatoes, (about 2.5 pounds) peeled and diced
- 1/4 teaspoon baking soda
Bacon
- 12 strips bacon
Eggs
- 4 tablespoons butter
- 12 eggs, whisked
- 12 Tortillas
- 3/4 cup shredded monterey jack cheese
- Favorite salsa or hot sauce
Instructions
Bacon:
- Pre heat oven to 400 F. Place strips of bacon on 1-2 foil lined baking sheets. Just make sure the bacon is not overlapping. Give them room! Bake for 20 minutes, rotating pans once, midway. Check around 15 minutes to make sure it isn’t burning. Let drain on paper towels. When cooled, chop bacon slices into small pieces. Set aside. Reserve the bacon grease.
Potatoes
- Place seasonings in a large bowl, set aside.
- Place the peeled and chopped potatoes in a large pot of cool water over high heat. Bring to a boil and add salt and baking soda. Stir and return to a boil, cooking until potatoes are fork tender about 7 minutes.
- Drain and let rest in the strainer for a minute or two. Transfer to the large bowl with the spices and toss roughly. You want the potatoes to get “rough edges.”
- Pour the reserved bacon grease (you’re looking for 2 tablespoons) onto potatoes and toss. Bake in 400 degree oven for 20 minutes. Stir and return to oven for 10-20 more minutes until potatoes are crispy.
Eggs
- Melt butter in a large cast iron skillet over medium-low. While butter melts, whisk eggs vigorously in a large bowl. Pour eggs into skillet and cook, stirring occasionally. This will take 5-7 minutes total. Be patient. Step aside for 30 seconds, then stir, gently scraping egg off the bottom of the pan and folding into the eggs.Wait, fold. Wait, fold. When most of the eggs are cooked, add the cheese and a good sprinkle of salt (3/4 teaspoon). Fold again. Remove from heat when the eggs are mostly cooked through.
Assembly:
- Add about a quarter cup of egg, a few tablespoons of bacon and potato to warmed flour tortilla and top with salsa or hot sauce if desired.
Notes
To freeze: Assemble taco with everything but salsa, wrap tortilla burrito style, folding the ends in and freeze on a baking sheet until solid. Wrap tightly in plastic wrap and store in freezer safe bag. To warm, unwrap from plastic and warm on a plate in the microwave about 3 minutes.
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