Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your kitchen.

In a large skillet, heat 2 tablespoons of canola oil. Add diced potatoes and taco seasoning. Cook for 10–12 minutes until golden brown and tender.

Remove potatoes and set aside. In the same skillet, cook bacon until crispy, about 5–7 minutes. Crumble bacon and mix with potatoes.

Beat eggs in a bowl and fold in bacon and potatoes, ensuring an even distribution.

Fill each soft corn tortilla with the egg, bacon, and potato mixture. Fold and place in a greased baking dish.

Sprinkle shredded Monterey Jack cheese over the assembled tacos.

Bake for 15–20 minutes, until cheese is melted and bubbly. Cool slightly before serving.

Serve warm with fresh toppings like pico de gallo, avocado slices, or hot sauce.