Whoever said you can't eat tacos for breakfast never at breakfast tacos. Layered with our Southwest Style Black Bean Hummus and the classic egg-cheese-bacon-potato combo, this handheld delicacy will make your morning.
Heat olive oil in a skillet over medium-high heat. Add diced potatoes in a single layer. Sauté, stirring occasionally until browned, about 10 minutes. Garnish with salt and pepper and keep warm by reducing to low heat.
In a mixing bowl, whisk eggs and milk until combined. Pour in a medium skillet over medium-low heat and cook, scrambling occasionally, until eggs have set.
Assemble the tacos by topping with black bean hummus, potatoes, eggs, cheese, bacon and salsa.