Bacon and Queso Breakfast Tacos

• Meat

  • 10 slices Bacon

• Produce

  • 1 Cilantro
  • 1 (2 lb. bag Hash brown potatoes, frozen

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 1 Salsa
  • 1 jar Tostitos queso blanco dip

• Baking & Spices

  • 1 Salt and pepper
  • 1 Seasoning salt

• Bread & Baked Goods

  • 10 Fajita size flour tortillas

• Dairy

  • 1/4 cup Milk

Found on life-in-the-lofthouse.com

Description

Ingredients

• 10 to 12 fajita-size flour tortillas
• 1 (2 lb.) bag frozen cubed hash brown potatoes
• Seasoning salt
• 8 large eggs, beaten
• 1/4 cup milk
• salt and pepper
• 10 slices bacon, cooked then chopped (or use packaged precooked bacon pieces)
• 1 jar Tostitos Queso Blanco dip
• Salsa
• Cilantro, if desired

Directions

• In a large non-stick skillet cook hash browns according to package directions. Season with seasoning salt. (as much or little as you like) Meanwhile, whisk the beaten eggs and milk together in a large bowl. In a large non-stick skillet, over medium-high heat, cook and scramble eggs until done to your likeness. (We like our scrambled eggs well-done, not wet) Season eggs with salt and pepper. Cook bacon until done, chop into small pieces. Warm tortillas in microwave and assemble tacos: fill each tortilla with scrambled eggs, then potatoes, bacon and drizzle with warm Queso cheese sauce. Serve tacos with salsa and cilantro. Enjoy!