Description
These breakfast tacos are filled with crispy potatoes, fluffy eggs, and melty cheese, perfect for a cozy morning meal.
Ingredients
Scale
- 4 medium russet or Yukon Gold potatoes, diced (approx. 3 cups)
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for added heat)
- Salt and black pepper, to taste
- 6 large eggs
- 1/4 cup milk (optional, for making eggs creamier)
- 1 tablespoon unsalted butter or oil (for cooking the eggs)
- 1 cup shredded cheddar cheese (or Monterey Jack, or your preferred cheese blend)
- 8 small flour tortillas (or corn tortillas, if you prefer)
- Salsa or pico de gallo
- Sliced avocado or guacamole
- Chopped fresh cilantro
- Hot sauce
- Cooked bacon or sausage crumbles (optional)
- Diced tomatoes (optional)
Instructions
- Prep the Potatoes: Dice your potatoes into 1/2-inch cubes, rinse under cold water.
- Sauté the Potatoes: Heat oil in skillet, add potatoes and seasonings, cook until golden and fork-tender.
- Cook the Eggs: Whisk eggs and milk, cook in a separate skillet until soft curds form.
- Add the Cheese: Fold in shredded cheese until melted.
- Warm the Tortillas: Heat tortillas in the skillet or oven until warm and pliable.
- Assemble the Tacos: Fill tortillas with potato mixture, cheesy eggs, and toppings of choice.
- Enjoy!
Notes
Feel free to customize with your favorite toppings like jalapeños, basil, or switch to sweet potatoes for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 475
- Sugar: 3g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 210mg
Keywords: breakfast tacos, potato tacos, easy breakfast, vegetarian breakfast, Mexican breakfast