In a large skillet, cook 8 slices of bacon over medium heat until crispy, about 8-10 minutes. Remove and crumble once cool.

Sauté 4 cups of cubed potatoes with 2 ½ tablespoons of taco seasoning in the leftover bacon grease for 10-15 minutes until golden brown.

In a large bowl, combine potatoes, crumbled bacon, 8 well-beaten eggs, and ½ cup of shredded Monterey Jack cheese. Stir gently.

Warm 8 soft corn tortillas in the microwave for about 30 seconds, then fill each with the mixture and roll them up.

Preheat oven to 350°F (175°C) and bake the tacos for 15-20 minutes until cheese is melted and tortillas are golden.

Let the tacos cool briefly before serving them warm with toppings like salsa, avocado, or cilantro.