Preheat your oven to 375°F (190°C).

On a foil-lined baking tray, lay out the bacon strips in a single layer. Bake them for about 10 minutes, or until crispy. Chop into small pieces.

In a skillet, add canola oil and heat it. Add cubed potatoes, sprinkle with taco seasoning, and cook for 15-20 minutes, stirring until golden brown.

Warm the tortillas in a dry skillet over low heat for about 30 seconds on each side. Arrange them upright in a baking dish.

In a separate skillet, pour in the beaten eggs and cook gently until slightly undercooked. Remove from heat.

Fill each tortilla with ¼ cup of potatoes, a scoop of slightly undercooked eggs, and 1 tablespoon of bacon. Top with shredded cheese.

Place the assembled tacos in the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.