Score big at your next tailgate or watch party with these game day breakfast tacos. Find the full recipe below.
Start by placing the strips of bacon in a medium-sized skillet. Turn the heat on medium and as the bacon begins to sizzle and render, turn the heat down to low. Turn the bacon often and cook until well-browned, then remove and place on a paper towel-lined plate to cool. After the bacon cooks, start roasting the potatoes using olive oil, salt, and pepper on medium heat. Cook until golden brown. Pro tip: if you're headed to an early morning tailgate, make the bacon and potatoes a day in advance to eliminate any day-of prep work. Right before serving the tacos, cook the scrambled eggs. Break the eggs into a mixing bowl and whisk. Pour into the skillet on low heat, stirring often until fully cooked. Start preparing the tacos by placing the tortillas on a Chinet® Classic White™ plate. Then add the potatoes, bacon, eggs, cheese, jalapeno slices, pico de gallo, cilantro and hot sauce.
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