• 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
  1. In a large non-stick skillet cook hash browns according to package directions. Season with seasoning salt. (as much or little as you like)
  2. Meanwhile, whisk the beaten eggs and milk together in a large bowl.
  3. 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.
  4. Cook bacon until done, chop into small pieces.
  5. Warm tortillas in microwave and assemble tacos: fill each tortilla with scrambled eggs, then potatoes, bacon and drizzle with warm Queso cheese sauce.
  6. Serve tacos with salsa and cilantro. Enjoy!

Recipe source: life-in-the-lofthouse