Originally posted September 08, 2017

Breakfast Tacos

Breakfast Tacos by MexFoodJournal

California breakfast tacos with egg, bacon, potato, avocado, queso fresco and red onion on hot flour tortillas.


  • 8 eggs
  • 8 strips bacon
  • 2 waxy potatoes
  • 1 red onion
  • 1 tsp. salt
  • 6 ozs. queso fresco (a mild fresh crumbly cheese)
  • 2 avocados
  • 8 flour tortillas
  • 2 cups of your favorite salsa
4 servings


Dice the bacon and fry it over medium heat until nicely browned. Once it is browned, remove and set aside.
Peel and dice the potatoes. Cook in the fat that remains in the pan from frying the bacon.
Once the potatoes have browned, add the bacon back into the pan.
Beat the eggs and pour them into the pan. When they start to set, turn the eggs until they are just cooked through. Break up the eggs with a spatula.
While the eggs are cooking. Heat the flour tortillas in a pan until they start to puff up and brown.

40 minutes



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Adapted from

Mexican Food Journal


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