Breakfast Tacos with Fire Roasted Tomato Salsa Recipe

These breakfast tacos are perfect for a weekend breakfast! Tortillas are layered with fried potatoes, creamy refried beans, scrambled eggs, crisp bacon, flavorful cheese and a fire roasted salsa - so much goodness in one taco!

Servings: 4


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 , recipe follows
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. Visit Breakfast Tacos with Fire Roasted Tomato Salsa @ for full instructions.

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