I remember the very first time I had DESAYUNO, that's breakfast in spanish, I had to take a second to really express how I felt. Never could I have imagined I breakfast could feel this good. I love Mexican food, breakfast, lunch or dinner but I had experienced breakfast in a whole other way. So after several times eating desayuno, either in a restaurant or with my boyfriend, I had to learn how to make a simple Mexican breakfast at home. Here we have breakfast tacos, so easy to make and I share it here.
WHAT YOU'LL NEED
3 Russet Potatoes or 1/2 lb of O'brien frozen potatoes
2 slices of bacon
1 & 1/2 cups of can refried beans
salt and pepper for seasoning
6-8 flour tortillas depending on how many guests you'll serv
1 & 1/4 cups of cheddar cheese
1. Cook bacon according to package direction or your preferred method. Drain oil and allow to cool slightly.
2. If using fresh potatoes, rinse potatoes and slightly pierce with a fork. Preheat oven to 400 degrees and place the potatoes in and bake for about 30 minutes. Peel cooled potatoes if desired, then cut into 1/2-inch cubes. Let cool for about 10-15 minutes and cut into small cubes, 1/2 inch or so.
3.Add potatoes and bacon in the skillet together and season with salt and pepper to taste and saute until golden brown, toss only enough to allow both sides to get crispy.
4. Whisk eggs and milk until together. Pour into a buttered skillet over medium-low heat, season with salt and pepper to taste and cook and scramble eggs until set.
5. Lastly, assemble tacos, spread a spoonful of beans into line down the center of each flour tortilla, then pile on eggs, cheese, potatoes, bacon and salsa. Serve immediately.