Breakfast for 4
Breakfast Tacos with Salsa
Crisp potatoes, bacon, eggs, beans, cheese, and salsa fill warm flour tortillas for a hearty breakfast.
$3.38per serving $$
40 minstart to table
4servings
Ingredients
- 1 lb russet potatoes
- 1 3/4 cups refried beans
- 8 oz bacon
- 6 large eggs
- 1/3 cup milk
- salt and freshly ground black pepper
- 1 1/4 cups shredded cheddar or monterey jack cheese
- fire roasted tomato salsa
- 8 taco size flour tortillas
Steps
- Dice the potatoes and boil them in salted water for 8 minutes, then drain them well.
- Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, then drain and crumble it.
- Cook the potatoes in the same skillet for 5 minutes until lightly browned.
- Warm the refried beans in a small saucepan over medium-low heat for 5 minutes.
- Whisk the eggs, milk, salt, and pepper, then scramble them in the skillet for 4 to 5 minutes until firm.
- Warm the tortillas in a dry skillet for 30 seconds per side, then fill them with beans, potatoes, eggs, bacon, cheese, and salsa.
Main ingredient on sale this week? See what to make with bacon on sale.
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