Mission Street Taco Flour Tortillas, warmed
Slices cooked bacon
Tbsp Extra-virgin olive oil
cup Shredded potato (1 large, peeled potato)
cup Sliced mushrooms
Tbsp Chopped onion
Salt and pepper, to taste
cup Sour cream
Tbsp prepared pesto sauce
In small bowl stir together sour cream and pesto sauce; set aside.
Heat medium skillet over medium heat. Add 2 tablespoons olive oil, potatoes, mushrooms, and onion; cook, stirring occasionally, until potatoes are slightly browned (8 to 10 minutes); keep warm, set aside.
In large skillet over medium heat add remaining 2 tablespoons olive oil. Carefully break eggs, one at a time, into skillet. Cook until bottom of eggs are set (3 to 4 minutes). Carefully flip over each egg and continue cooking for 30 to 60 seconds.
To assemble taco: Down the center of one flour tortilla place ¼ of potato mixture, 1 cooked egg, 1 slice of bacon, and 1 tablespoon pesto sauce. Repeat with remaining tortillas and ingredients.