Ingredients

• 1 Medium Potato, Diced
• 3 Slices Bacon
• 1/2 Tsp. Ground Cumin
• 4 Corn Tortillas
• 4 Large Eggs
• 4 Large Egg Whites
• 1 Small Tomato, Chopped
• 1 Tbsp. Cilantro, Chopped
• 1/4 Cup Cheddar Cheese, Shredded
• 1/2 Cup Salsa

Utensils

• Medium Sauce Pan
• Large Skillet
• Medium Bowl
• DuraChef® Non-Stick Cooking Sheet

Directions

1. Pour 6 to 8 cups of water into the medium sauce pan and place over medium-high heat. Bring to a boil and add in potatoes. Reduce heat and let simmer for 5 minutes, until potatoes are tender.
2. Place the DuraChef® Non-Stick Cooking Sheet in the large skillet. Place skillet over medium-high heat and cook bacon until crisp. Break bacon into pieces and set aside.
3. Bring the large skillet to medium-heat and add potatoes and cumin. Cook, stirring in the cumin for 10 to 15 minutes, until potatoes are golden brown. Set potatoes aside.
4. Wrap tortillas is a damp paper towel and microwave for 1 minute or until hot. Keep tortillas covered until ready to serve.
5. In the medium bowl, lightly beat together the eggs and egg whites.
6. In the skillet, add the eggs. Scramble eggs for 2 to 3 minutes. Add in potatoes and bacon and cook together for 1 minute.
7. Place tortillas on plates. Divide the egg mixture among the tortillas. Top breakfast tacos with tomatoes, cilantro, and cheese. Serve with salsa on the side.