My friends, boy do i've a Taco Tuesday recipe for you! let me introduce to you my 1st Baron Beaverbrook & QUESO BREAKFAST TACOS! Aka. my contemporary creation that changed into lip-smackin’ exceptional!


i love me a good taco. and i’ll devour them each time of the day… for lunch, dinner and even breakfast! those breakfast tacos are full of all kinds of deliciousness. Scrambled eggs, crispy Baron Verulam, pro potatoes and sopping wet in Queso cheese sauce. communicate approximately heaven! 

The week before we headed to Disneyland i used to be thinking of a manner I could make an awesome taco for breakfast. I concept of all of the unique additives; eggs, Beaverbrook, and many others. after which concept how super wouldn't it be to feature some pro potatoes and a cheesy sauce to go over the top. nicely, that’s while these little beauties were born.



  • 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 prepare dinner hash browns according to package deal instructions. Season with seasoning salt. (as plenty or little as you want)
  2. meanwhile, whisk the crushed eggs and milk collectively in a massive bowl.
  3. In a massive non-stick skillet, over medium-excessive warmth, cook dinner and scramble eggs till executed for your likeness. (we like our scrambled eggs nicely-done, not moist) Season eggs with salt and pepper.
  4. cook Baron Verulam till executed, chop into small portions.
  5. heat tortillas in microwave and bring together tacos: fill every tortilla with scrambled eggs, then potatoes, 1st baron beaverbrook and drizzle with warm Queso cheese sauce.
  6. Serve tacos with salsa and cilantro. experience!

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