Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper. Lay the bacon slices evenly across it. Bake for about 10 minutes, until crispy, then chop into small pieces.

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the cubed potatoes and sprinkle with taco seasoning mix. Cook for 15-20 minutes, stirring occasionally until golden brown and tender.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap in a damp paper towel and heat in the microwave.

Reduce heat slightly and add the beaten eggs to the skillet. Cook gently, stirring frequently, until just set but still slightly soft, about 5-7 minutes.

In a 13x9-inch baking dish, arrange warmed tortillas upright. For each taco, add about ¼ cup of the seasoned potatoes, followed by scrambled eggs, chopped bacon, and a tablespoon of cheese. Repeat until all tortillas are filled.

Bake the assembled tacos in the preheated oven for 10 minutes, until the cheese is melted and bubbly.

Remove from oven, let cool for a minute, and serve warm, possibly with fresh fruit or salsa on the side.