Preheat your oven to 375°F (190°C). Arrange the strips of bacon in a single layer on a baking sheet and bake for about 10–12 minutes or until crispy.

In a skillet, heat 1 tablespoon of canola oil over medium heat. Add cubed potatoes and sprinkle with taco seasoning. Cook, stirring every 5 minutes, for about 15–20 minutes, or until the potatoes are golden brown and tender.

While the potatoes cook, warm the corn tortillas in a dry skillet or wrap in foil and place in the oven for a few minutes.

In a clean skillet, crack the eggs and scramble them over medium heat until they just begin to set but are still slightly undercooked, about 3–4 minutes.

In each tortilla, add ¼ cup of the cooked seasoned potatoes, a scoop of scrambled eggs, some chopped bacon, and sprinkle with 1 tablespoon of Monterey Jack cheese.

Place the assembled tacos back into the preheated oven at 375°F (190°C) and bake for about 10–12 minutes, or until the cheese is melted and bubbly.

Once baked, carefully remove the dish from the oven and serve your warm baked breakfast tacos immediately.