Cook the bacon in a large skillet over medium heat until crispy. Remove bacon from the pan and set aside, leaving the grease in the pan.
Pour about 3-4 tablespoons of oil in the pan to coat it completely then add the potatoes and cook on each side for 6-8 minutes or until light and golden in color.
Drain the excess oil and add the eggs, salt and pepper and stir and cook until the eggs have cooked through then remove the pan from the heat.
Heat the tortillas in the microwave for 30 seconds.
Add a spoonful of eggs to the center of the tortilla then add bacon, cheese, salsa and a slice or two of avocado.
Repeat the process with the remaining eggs and tortillas and serve with freshly chopped cilantro if desired.
If you want to get a head start on your breakfast tacos, the eggs can be stored in an airtight container in the fridge for up to 3 days. Warm them up, gather up the rest of your ingredients, and assemble your tacos when you’re ready to eat!
Once assembled, breakfast tacos don’t last too long in the fridge, since the tortillas will start to get a bit mushy. Store leftovers in an airtight container for up to a day; you can also freeze them for up to 3 months in a freezer bag or airtight container; just do so carefully to make sure the fillings don't all spill out!
If you’ve frozen your breakfast tacos, let them thaw in the refrigerator overnight; this will help them reheat evenly. You can warm up breakfast tacos in the microwave or in a 350ºF oven until they’re heated through.