Bacon Potato Breakfast Tacos

Bacon Potato Breakfast Tacos


  • 1 medium (215 grams) russet potato, diced
  • 3 slices (80 grams) reduced-sodium bacon
  • 2 teaspoons vegetable oil, divided
  • 1/2 teaspoon ground cumin
  • 4 (6-inch or 25 grams each) corn tortillas (certified gluten-free if necessary)
  • 4 large (200 grams) eggs
  • 4 large (130 grams) egg whites
  • 1 small (90 grams) tomato, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup (1 ounce or 30 grams) grated reduced-fat Cheddar cheese
  • 1/2 cup (130 grams) prepared tomato salsa


Bring 68 cups water to boil in a medium saucepan over medium-high heat. Add potatoes; return to a boil, reduce heat, and simmer 5 minutes or until tender but not falling apart. Drain well.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on paper towels, break into pieces and set aside.

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add potatoes and cumin. Cook, stirring often, for 1015 minutes or until golden brown. Transfer to a plate; set aside.

Wrap tortillas in a damp paper towel, and microwave on high for 1 minute or until hot. Keep covered until ready to serve.

In a medium bowl, lightly beat the eggs and egg whites together.

In the same skillet, heat remaining 1 teaspoon oil. When hot, add eggs. Cook, stirring occasionally, for 23 minutes, or until barely set. Stir potato and bacon into eggs; cook 1 minute or until hot.

Place tortillas on a work surface. Divide egg mixture among tortillas. Top each evenly with tomatoes, cilantro and 1 tablespoon cheese. Serve with salsa on the side.

Nutrition Information

Serves: 4 |  Serving Size: 1 filled tortilla + 1 tablespoon cheese + 2 tablespoons salsa

Per serving: Calories: 280; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 193mg; Sodium: 432mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 3g; Protein: 22g

Nutrition Bonus: Potassium: 319mg; Iron: 10%; Vitamin A: 13%; Vitamin C: 13%; Calcium: 19% 

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