breakfast brunch

Breakfast Tacos

Layer 1: Scoop a generous helping of chipotle and garlic-seasoned potato and bacon hash onto your tortilla. Layers 2, 3 & 4: Fried egg, Cotija cheese and avocado. Garnish with thinly sliced radishes and cilantro, and enjoy fresh-Mex flavor for breakfast any day of the week. Recipe and photo courtesy of Adrianna Adarme of A Cozy Kitchen.

15m
PREP TIME
20m
COOK TIME
13
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 4 Servings

  • 3 slices bacon
  • 1 red potato, diced
  • 1 shallot, minced
  • 1/4 teaspoon McCormick® Sea Salt Grinder
  • 1/4 teaspoon McCormick Gourmet™ Chipotle Pepper, Crushed
  • 1 clove garlic, minced
  • 4 large eggs
  • 4 tortillas
  • 1 ounce Cotija cheese, crumbled substitution Substitutions available
    • queso blanco
  • 1/2 avocado, sliced
  • 1 radish, thinly sliced
  • Hot sauce
  • Cilantro leaves

INSTRUCTIONS

  • 1 Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Allow to cool slightly, then dice. Set aside.
  • 2 Add diced potatoes to the same skillet, reducing heat to medium-low. Cook, stirring frequently until tender crisp. Stir in shallot, salt and chipotle pepper; cook 1 minute. Sitr in garlic and continue cooking 2 to 3 minutes for until potato is tender. Stir in diced bacon and cover skillet to keep warm.
  • 3 Fry eggs in small skillet to desired doneness. Divide potato mixture among 4 tortillas. Top each with a fried egg, cheese crumbles, avocado and radishes. Serve with hot sauce and cilantro leaves.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

Breakfast

Beverages

Smoothies and Shakes