Gluten-Free Potato, Egg, and Bacon Tacos – Mikey’s LLC. Skip to content

potato, egg & bacon tacos


  • 2 medium russet potatoes, diced small
  • 8 slices thick-cut uncured bacon
  • 8 large eggs, cracked and whisked
  • 2 teaspoons paprika
  • 2 tablespoons extra virgin olive oil
  • 1 package Mikey’s Gluten-Free Super Greens Tortillas
  • Salt and pepper to taste


  1. Heat oven to 400 degrees. Lay bacon flat on a baking sheet (use a rack if you have one) and bake until crispy, about 12-15 minutes. Reserve 1 tablespoon of bacon grease from the pan.
  2. While bacon cooks, add potatoes to a small pot and cover with water. Bring to a boil and cook until just soft (do not overcook); drain water thoroughly.
  3. Heat 1 tablespoon of the olive oil and reserved grease in a nonstick pan over medium heat. Add boiled potatoes, paprika, salt and pepper. Cook until very brown and crispy.
  4. Heat another nonstick pan over medium low heat. Add remaining olive oil and cook, stirring constantly until scrambled. 
  5. Heat Mikey’s tortillas according to the directions on the package.
  6. Fill tortillas with potatoes, eggs and bacon. Serve!