Description
Delicious breakfast tacos filled with fluffy scrambled eggs, crispy potatoes, and melting cheese, customizable with your favorite toppings.
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
Instructions
- Prep the potatoes by peeling and dicing them into small cubes.
- Heat the olive oil in a large skillet over medium-high heat; add the potatoes with garlic powder, smoked paprika, chili powder, salt, and pepper.
- Sauté the potatoes for 10–15 minutes until tender and golden brown.
- Scramble the eggs in a separate bowl, whisking with milk, salt, and pepper.
- Melt butter in another skillet over medium heat; add the egg mixture and cook gently until just set.
- Add shredded cheese to the eggs and stir gently until melted.
- Warm the tortillas in a skillet or microwave.
- Build each taco with potatoes, cheesy eggs, and your choice of toppings.
Notes
Customize your tacos with various toppings like hot sauce, avocado, or bacon. You can also make the potato filling ahead of time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Keywords: breakfast, tacos, eggs, potatoes, cheese, easy recipe