Preheat oven to 400°F. Line two large baking pans with parchment paper or aluminum foil.
To prepare the bacon and potatoes, Place bacon strips on one pan, being careful not to overlap. Set aside.
In a medium bowl, add potato chunks, olive oil, salt, pepper, and garlic powder. Mix well, ensuring each potato is coated. Spread onto second prepared pan.
Place both pans into the oven and bake for 18-20 minutes, rotating each pan halfway through cooking. Check bacon after the 13-minute mark to make sure it's not overcooked. Potatoes may need longer than 20 minutes, depending on the size, and should be tender when pierced with a fork.
When bacon is finished cooking, drain on paper towels and then chop into small pieces. Set aside with cooked potatoes and cover to keep warm.
Scrambled Eggs:
In a medium bowl, whisk eggs, milk, salt and pepper. Set aside.
In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often.
Assembly:
On top of a tortilla, add potatoes, eggs, bacon and cheese. Sprinkle with rest of the desired toppings. Repeat with remaining ingredients to make rest of the tacos.
Notes
To freeze these Easy Breakfast Tacos, wrap each cooked taco tightly in plastic wrap and then place in a freezer safe container for up to three months. When ready to serve, remove tacos from plastic wrap and heat in microwave.