Ingredients:
* 6 slices bacon
* 1 russet potato, peeled and cut into 1/2-inch cubes
* Kosher salt and freshly ground black pepper, to taste
* 2 tablespoons unsalted butter
* 6 large eggs, lightly beaten
* 1/2 cup shredded Mexican blend cheese
For Serving:
* Warm tortillas
* Pico de gallo
* Shredded Mexican blend cheese
* Chopped fresh cilantro leaves
Instructions:
1. Cook the bacon in a large skillet over medium heat, flipping occasionally, until crispy and golden, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
2. Add the diced potatoes to the skillet with the remaining bacon grease. Cook over medium heat, stirring occasionally, until the potatoes are golden and tender, about 10 minutes. Season with salt and black pepper to taste, then remove from the skillet and set aside.
3. In a clean skillet, melt the butter over medium heat. Pour in the eggs and gently stir with a silicone spatula, cooking slowly until the eggs are fully set but still soft and fluffy, about 3-4 minutes. Remove from heat and stir in the shredded Mexican blend cheese until melted and well combined.
4. To assemble, lay the warm tortillas on a plate. Layer each tortilla with some of the cooked potatoes, scrambled eggs, and crumbled bacon.
5. Top with your preferred garnishes: a spoonful of pico de gallo, an extra sprinkle of shredded cheese, and some chopped fresh cilantro.
6. Serve immediately and enjoy the delicious flavors of these breakfast tacos!
Tips:
* For a spicier version, add some diced jalapeños to the pico de gallo or as a topping.
* Warm the tortillas briefly in the microwave (10-15 seconds) or in a dry skillet until lightly toasted for the best texture.
