Preheat your oven to 375°F (190°C). Cook the bacon in a skillet over medium heat until crispy and golden, about 6-8 minutes. Remove from pan and drain on paper towels.

In the same skillet, add diced potatoes and a pinch of salt, sautéing until golden and tender, roughly 10-12 minutes.

In a bowl, whisk together 6 large eggs, seasoning lightly with salt and pepper. Pour into a non-stick skillet over medium-low heat and stir gently until softly set, about 4-5 minutes; set aside.

On each corn tortilla, layer the filling starting with sautéed potatoes, then scrambled eggs, crumbled bacon, and top with shredded Monterey Jack cheese.

Arrange the tacos in a baking dish and bake for about 15-20 minutes, or until the cheese is melted and bubbly. Look for a golden finish.

Let the tacos cool for a minute before serving. Garnish with fresh salsa, avocado, or hot sauce.