Preheat your oven to 375°F and lay the bacon slices on a baking sheet. Bake for about 10 minutes until crispy, then remove and chop into small pieces.

In a skillet, warm canola oil over medium heat. Add the cubed potatoes and sprinkle with taco seasoning. Stir every 5 minutes for 15-20 minutes, until the potatoes are tender and golden brown.

While the potatoes are cooking, arrange the soft corn tortillas upright in a 13×9-inch baking dish to hold all the delicious fillings nicely.

In the same skillet, scramble the beaten eggs over medium heat. Remove from the heat while they’re still slightly soft for that perfect fluffy texture.

Generously fill each tortilla with about ¼ cup of the cooked potatoes, followed by scrambled eggs, chopped bacon, and a tablespoon of Monterey Jack cheese.

Place the assembled tacos back into the oven at 375°F for an additional 10 minutes. Bake until heated through and the cheese has melted to perfection.

Serve these tasty breakfast tacos immediately while they’re warm and melty. Watch your family’s faces light up with joy!