Oven-Baked Breakfast Tacos

• 4 slice bacon
• 4 cup cubed potatoes (O'Brien cubed hash browns)
• 2 1/2 tbsp taco seasoning mix
• 8 each soft corn tortillas
• 1/2 cup shredded Monterey Jack cheese
• 4 eggs
• 1/2 medium onion, chopped

1. Preheat oven to 375F.
2. Coarsely chop bacon into small pieces and fry till half crisp.
3. Add onions and saute till soft
4. Add potatoes; stir to coat.
5. Sprinkle taco seasoning mix over potatoes; stir to mix.
6. Cook potatoes, turning every few minutes, until potatoes are soft.
7. In 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.
8. In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble.
9. Remove from heat.
10. Fill each tortilla with 1/4 cup potato mixture.
11. Divide scrambled eggs evenly into each.
12. Top each with 1 tablespoon cheese.
13. Bake 10 minutes.
14. Serve immediately.

bacon, potatoes, taco, corn tortillas, shredded monterey jack cheese, eggs, onion

Taken from cookpad.com/us/recipes/352861-oven-baked-breakfast-tacos (may not work)