Preheat your oven to 375°F (190°C) to ensure it's ready for the tacos.

Line a baking sheet with foil and spread your bacon in a single layer. Bake for approximately 10 minutes, until crispy and browned.

Peel and cube the Yukon Gold potatoes into 1-inch pieces. Sauté in skillet with canola oil and taco seasoning for 15-20 minutes until fork-tender.

Arrange soft corn tortillas in a baking dish like open taco shells.

Scramble the eggs over medium heat until just set and slightly soft, about 3-4 minutes.

Fill each tortilla with potatoes, followed by scrambled eggs, crispy bacon, and sprinkle with cheese.

Bake the assembled tacos in the oven for about 10 minutes until the cheese is melted and bubbly.

Let the baked breakfast tacos cool slightly before serving, and add optional toppings like salsa or avocado.