Preheat the oven to 375°F (190°C). Prepare a baking dish by greasing it lightly.

Bake the bacon slices on a cookie sheet for about 10 minutes until crispy and golden brown. Chop into bite-sized pieces once cooled.

In a skillet, heat 1 tablespoon of canola oil over medium heat. Add cubed potatoes and taco seasoning, cooking for 15-20 minutes until fork-tender and lightly browned.

Arrange the corn tortillas in a baking dish, bending them slightly to form taco shells.

Scramble the eggs gently in a clean skillet over medium-low heat for 3-4 minutes until just set but soft.

Fill each tortilla with seasoned potatoes, scrambled eggs, chopped bacon, and Monterey Jack cheese.

Bake the tacos for about 10 minutes until the cheese is melted and bubbly.

Remove from the oven, let cool for a minute, then serve hot with your favorite toppings.