Freezer-Friendly Breakfast Tacos

0 Cook the [wprm-ingredient text="½ lb. bacon" uid="0"] in a nonstick skillet on the stovetop. (You may also bake the bacon in strips, then crumble it up.) Once crispy, remove from the pan and place on a paper towel to drain.
1 In the same pan, heat [wprm-ingredient text="5 tablespoons extra virgin olive oil" uid="2"] with the leftover bacon grease.
2 Add in [wprm-ingredient text="2 ½ cups diced gold potatoes" uid="1"] and [wprm-ingredient text="1 teaspoons taco seasoning" uid="3:1"] to the pan. Season with a large pinch of salt, too.
3 When the potatoes are soft, about 5-7 minutes, add [wprm-ingredient text="3 cups thinly sliced yellow onion" uid="4"] and [wprm-ingredient text="1 ½ cups thinly sliced sweet peppers" uid="5"]. Cook until soft, about 4-5 minutes. Add [wprm-ingredient text="2 cloves garlic" uid="6"] and cook until fragrant, about 1 minute. Remove everything from the pan.
4 Add [wprm-ingredient text="2 tablespoons unsalted butter" uid="7"] to the same pan. Lower the heat to medium-low.
5 Crack [wprm-ingredient text="12 eggs" uid="8"] into a large bowl. Add [wprm-ingredient text="4 tablespoons milk" uid="9"] and the remaining [wprm-ingredient text="1 teaspoons taco seasoning" uid="3:2"]. Whisk together until combined.
6 Pour the egg mixture into the pan. Slowly scramble the eggs.
7 Once the eggs have been scrambled to your liking, remove the pan from the heat and remove the eggs from the pan.
8 Now, it's time to make the tacos: Layer the ingredients into each warmed tortilla, top with a little sprinkling of cheese.
9 Wrap the tacos in aluminum foil or parchment paper for freezing or consume immediately.