Double Decker Breakfast Tacos

Soft shell or hard? Yes, please, with breakfast tacos filled with eggs, potato, bacon and all the fixings!


  • Potatoes:
  • 1 pound small red potatoes, cubed
  • 1/4 red pepper, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • Scrambled eggs:
  • 2 tablespoons butter
  • 8 large eggs, beaten
  • Kosher salt, to taste
  • To assemble:
  • 6 flour tortillas
  • 6 hard shell tacos
  • 1 1/2 cups shredded cheddar and Jack cheese blend
  • 6 slices bacon, cooked until crisp
  • Pico de gallo, for garnish
  • Mexican crema, for garnish


  1. For the potatoes: Preheat oven to 425 degrees.
  2. In a large bowl, toss together the potatoes, red bell pepper, garlic, olive oil, smoked paprika, cumin and a pinch of salt and pepper. Transfer to a baking sheet and bake for 20 to 25 minutes, shaking the pan halfway through cooking, until crisp.
  3. For the eggs: Add butter to a 12-inch cast-iron skillet over medium heat. Once melted, add the eggs and scramble until just set. Remove from heat and season with salt.
  4. To assemble: Heat a cast-iron skillet over medium-high heat. Add a flour tortilla to the skillet and sprinkle evenly with 1/4 cup shredded cheese. Cook until cheese is melted. Add a hard taco shell to one side and encase in the flour tortilla, with the cheese acting as the glue.
  5. Add 1 slice of bacon, some scrambled eggs and breakfast potatoes. Top with crema and pico de gallo. Repeat with remaining shells and ingredients. Serve hot.