Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil. Lay out the bacon strips and bake for about 10 minutes until crispy.

In a skillet, heat oil over medium heat. Add cubed potatoes, season, and cook for 15-20 minutes until tender and golden brown.

Arrange corn tortillas in a glass baking dish, standing them upright, and warm briefly if necessary.

In another skillet, scramble the eggs over medium-low heat until just undercooked, about 4-5 minutes.

Fill each tortilla with potatoes, eggs, and bacon, topping with Monterey Jack cheese.

Bake the filled tortillas in the oven for 10 minutes until cheese is melted and bubbly.

Cool slightly before serving warm with sides like fresh fruit, pico de gallo, or salsa.