Crispy Cheesy Breakfast Tacos
Crispy cheese for breakfast? Now that’s a mighty fine way to start the day. Sizzle up some mozzarella, slap an Old El Paso™ Flour Tortilla on top, and flip it for a golden cheese crust. Then fill it with all the good stuff: scrambled eggs, diced potatoes, bacon, and green chiles. This hearty breakfast taco will keep you riding all morning!
Ingredient List
- 5 eggs
- 1 tablespoon unsalted butter
- 1 1/2 cups refrigerated diced potatoes
- 1 cup cooked crumbled bacon (5 to 8 slices)
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 5 cups low-moisture shredded mozzarella cheese
- 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
Preparation
In a medium bowl, whisk the eggs until well beaten, then set aside. In a medium nonstick frying pan, melt the butter over medium heat. Add the potatoes and cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Stir in the bacon and green chiles. Reduce the heat to medium-low; add the eggs and slowly stir to scramble until cooked but slightly soft, 3 to 5 minutes. Set aside.
Heat a small nonstick pan over medium heat. Sprinkle 1/4 cup of the cheese in a circle the size of a tortilla. Place one tortilla on top of the cheese and press it with a spatula. Evenly sprinkle 1/4 cup more cheese on top of the tortilla. Add about 1/3 cup of the scrambled eggs and cook until the cheese on the bottom of the tortilla is crispy, about 30 seconds. Fold the tortilla in half and press with a spatula to flatten.
Repeat step 2 to make a total of 10 tacos.
Expert Tips
- Try the crispy cheese trend with these breakfast tacos: a tortilla with a golden cheese crust topped with eggs, potatoes, bacon, and green chiles.
Give those breakfast tacos a little extra kick with a drizzle of Old El Paso™ Taco and Enchilada Sauce, or cool them down with a dollop of sour cream.
Swap those potatoes for Old El Paso™ Traditional Refried Beans for a little extra protein and fiber. It’s a mighty fine trade!
Busy morning? Rustle up some pre-cooked bacon or bacon bits and save yourself a little time at the skillet.
Steer clear of hash brown shreds, partner; they can get too soggy and mushy. Diced potatoes are your best bet.
