Breakfast Tacos with Fire Roasted Tomato Salsa Recipe

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Breakfast Tacos with Fire Roasted Tomato Salsa Recipe – These breakfast tacos are perfect for a weekend breakfast! Tortillas are layered with fried potatoes, creamy refried beans, scrambled eggs, crisp bacon, flavorful cheese and a fire roasted salsa – so much goodness in one taco!

Recipe by:

Servings: 4


1 lb Russet potatoes (about 3 medium)*
1 3/4 cups refried beans , homemade or store bought**
8 oz bacon , cooked and chopped and 2 1/2 Tbsp drippings reserved
6 large eggs
1/3 cup milk
Salt and freshly ground black pepper
1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
Fire Roasted Tomato Salsa , recipe follows
8 taco size flour tortillas, warmed


*For a shortcut here you can just use the frozen diced potatoes (regular or O’brien) and cook in bacon drippings according to directions listed on package.

**If using canned refried beans, I recommend mixing a little water into them as they always seem to be super thick. For the homemade version see this recipe here just start with a low amount of water about 1/2 cup when blending then add more as needed and omit the cheese in that recipe. I used that recipe for these tacos.


  1. Scrub and rinse potatoes and pierce each with a fork two times. Place in oven and heat to 400 degrees (it doesn’t need to be preheated) and bake 38 minutes. Remove and cool slightly then cool completely in refrigerator (I like to do this the night before and chill them overnight. If you cut them hot they crumble). Peel cooled potatoes if desired, then cut into 1/2-inch cubes. READ MORE

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