Breakfast Tacos with Fire Roasted Tomato Salsa #dinner #breakfast

Breakfast Tacos with Fire Roasted Tomato Salsa #dinner #breakfast

Breakfast tacos truly are adaptable and you can undoubtedly utilize this formula for breakfast burritos, essentially purchase or make the burrito measure tortillas, you just won't get very the same number of. In the event that you demand, you can utilize chorizo rather than bacon and you can utilize any salsa or hot sauce you'd like, I'm simply adoring this salsa of late.

These tacos are amazingly heavenly, complete solace sustenance! They are totally healthy and filling and these aren't only for breakfast, this is a supper that would fulfill anybody.

These morning meal tacos are ideal for an end of the week breakfast! Tortillas are layered with broiled potatoes, velvety refried beans, fried eggs, fresh bacon, tasty cheddar and a flame simmered salsa - such a great amount of goodness in one taco!

Also try our recipe Homemade Crunchwrap Supreme

Breakfast Tacos with Fire Roasted Tomato Salsa #dinner #breakfast

Definitely a favorite comfort food around here! Can sub a package of frozen diced potatoes but the homemade refried beans are a must in my opinion! Same recipe works for burritos too.


  • 1 lb Russet potatoes (about 3 medium)*
  • 1 3/4 cups refried beans , homemade or store bought**
  • 8 oz bacon , cooked and chopped and 2 1/2 Tbsp drippings reserved
  • 6 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
  • Fire Roasted Tomato Salsa
  • 8 taco size flour tortillas , warmed


  1. Scrub and rinse potatoes and pierce each with a fork two times. Place in oven and heat to 400 degrees (it doesn't need to be preheated) and bake 38 minutes. Remove and cool slightly then cool completely in refrigerator (I like to do this the night before and chill them overnight. If you cut them hot they crumble). Peel cooled potatoes if desired, then cut into 1/2-inch cubes.
  2. Heat reserved bacon drippings in a large skillet over moderately high heat, add potatoes and season with salt and pepper to taste and saute until golden brown, tossing only occasionally to get crisp sides.
  3. Meanwhile, in a blender or bowl blend together eggs and milk until combined. Pour into a buttered skillet over medium-low heat, season with salt and pepper to taste and cook and scramble eggs until set.
  4. To assemble tacos, spread a heaping spoonful of beans into a line down center of each flour tortilla, then pile on eggs, cheese, potatoes, bacon and salsa. Serve immediately.
  5. *For a shortcut here you can just use the frozen diced potatoes (regular or O'brien) and cook in bacon drippings according to directions listed on package.
  6. **If using canned refried beans, I recommend mixing a little water into them as they always seem to be super thick. For the homemade version see this recipe here just start with a low amount of water about 1/2 cup when blending then add more as needed and omit the cheese in that recipe. I used that recipe for these tacos.

Read more our recipe : Chickpea Flour Omelette Muffins

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