Preheat your oven to 375°F (190°C) and line a baking tray with foil for easy cleanup. Place 4 slices of bacon on the tray and bake for about 10 minutes, or until crispy. Once cooked, transfer the bacon to a paper towel to drain excess grease and chop it into bite-sized pieces.

In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add 4 cups of cubed potatoes along with 2 1/2 tablespoons of taco seasoning mix. Stirring every 5 minutes, cook for 15–20 minutes until golden brown and tender.

While the potatoes are cooking, warm the 8 corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Crack 8 eggs into a bowl and beat them well. In a clean skillet over medium heat, pour in the beaten eggs, stirring gently and constantly. Remove from heat when slightly soft and fluffy.

Grab a 13×9-inch baking dish and stand the warmed tortillas upright. Fill each tortilla with about 1/4 cup of the cooked potato mixture, a generous scoop of scrambled eggs, chopped bacon, and a tablespoon of shredded Monterey Jack cheese.

Place the assembled tacos into your preheated oven and bake for about 10 minutes until the cheese melts and tortillas turn lightly golden.

Once baked, remove the tacos from the oven and let cool for a minute. Serve immediately while warm and cheesy.