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Breakfast Skillet Tacos

This is a regular quick breakfast, lunch or dinner meal at our table. I am a huge fan of one skillet meals!


4 slices thick Bacon, cut into small strips (1/8"-1/4")

8 small Gold Potatoes quartered (approximately 1/2 pound)

1-6 sliced Chile peppers (to your taste and heat)

Salt and Pepper

2 eggs, scrambled with 1/4 teaspoon White Pepper, 1/4 teaspoon Kosher Sea Salt and 2 Tablespoons Water

1/4 cup grated Carrot

3 oz Shredded Cheese

3 sliced Scallions

1/4 cup rough chopped Cilantro

6 Flour Tortillas - taco size


  • Preheat oven to 375 degrees.

  • In a 8-10 inch cast iron skillet layer in bacon, potatoes, peppers, salt and pepper.

  • Transfer skillet to oven and roast for one hour, stirring every 15 minutes.

  • Heat tortillas on a skillet and place in tortilla warmer or lidded crock to retain heat.

  • Remove skillet from the oven and transfer roasted mixture to a paper towel lined plate.

  • Remove excess fat from the skillet, leaving about 2 teaspoons of rendered bacon fate.

  • Over medium heat, cook scrambled egg mixture until set. About 2-4 minutes.

  • Remove skillet from heat and layer on top of eggs in the following order: cheese, roasted vegetable mixture, scallions and cilantro.

  • Serve in skillet with warmed tortillas. Spoon out onto tortillas and garnish with salsa or other condiments as desired.

Makes 6 large tacos

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