Preheat your oven to 375°F (190°C). Place the bacon strips on a baking sheet and bake for about 10 minutes until crispy. Chop them into small pieces and set aside.

Heat 2 tablespoons of canola oil in a skillet over medium heat, add cubed potatoes, sprinkle with taco seasoning and cook for 15–20 minutes until golden and tender.

Warm the corn tortillas in the microwave for about 20 seconds wrapped in a damp paper towel. Arrange them upright in a baking dish.

Whisk the eggs in a bowl, pour into a skillet over medium heat, and scramble until slightly undercooked (about 5 minutes). Remove from heat.

Fill each tortilla with ¼ cup of seasoned potatoes, followed by scrambled eggs, chopped bacon, and a tablespoon of Monterey Jack cheese.

Bake the assembled tacos in the preheated oven for 10 minutes until cheese melts and tortillas are slightly crispy.

Serve warm, potentially alongside fresh fruit or salsa for additional flavor.