Print

Potato, Egg, and Cheese Breakfast Tacos Recipe

Potato, Egg, and Cheese Breakfast Tacos Recipe
Print Recipe

★★★★★

4.7 from 18 reviews

These Potato, Egg, and Cheese Breakfast Tacos combine crispy seasoned potatoes, fluffy scrambled eggs, and melted cheddar cheese wrapped in warm tortillas. Perfect for a hearty and flavorful morning meal, customizable with optional toppings like salsa, avocado, and hot sauce.

Ingredients

Scale

For the Tacos:

  • 4 medium russet or Yukon gold potatoes, diced (about 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 spice)
  • Salt and black pepper to taste
  • 6 large eggs
  • 1/4 cup milk (optional, for creamier eggs)
  • 1 tablespoon unsalted butter or oil (for cooking eggs)
  • 1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend of your choice)
  • 8 small flour tortillas (or corn tortillas, if preferred)

Optional Toppings:

  • Salsa or pico de gallo
  • Sliced avocado or guacamole
  • Chopped fresh cilantro
  • Hot sauce
  • Cooked bacon or sausage crumbles
  • Diced tomatoes

Instructions

  1. Prepare the Potatoes: Wash and dice the potatoes into small, evenly sized cubes about 1/2-inch to ensure even cooking. Heat the olive oil in a large skillet over medium heat and add the diced potatoes in a single layer. Sprinkle with garlic powder, smoked paprika, chili powder (if using), salt, and black pepper, then toss to coat evenly. Cook the potatoes for 10-12 minutes, stirring occasionally, until golden brown and crispy on the outside and tender inside. Transfer to a paper towel-lined plate to drain excess oil.
  2. Scramble the Eggs: Crack the eggs into a medium bowl and whisk together with milk (if using), a pinch of salt, and black pepper until combined. Heat a nonstick skillet over medium-low heat and melt the butter. Pour the eggs into the skillet and let cook undisturbed for about 30 seconds. Gently stir with a spatula, pushing from edges to center to form soft, fluffy curds. Continue stirring occasionally until eggs are just set and still slightly glossy. Remove from heat and set aside.
  3. Warm the Tortillas: Heat each tortilla one at a time in a dry skillet over medium heat for 15-20 seconds per side until warm and pliable. Alternatively, wrap a stack in a damp paper towel and microwave for 20-30 seconds.
  4. Assemble the Tacos: Place a warm tortilla on a flat surface. Add a layer of crispy potatoes in the center, followed by a scoop of scrambled eggs. Sprinkle shredded cheese over the warm eggs so it melts slightly. Add desired toppings such as salsa, avocado, cilantro, or hot sauce. Fold the tortilla in half or roll it up. Repeat with remaining tortillas and fillings.
  5. Serve and Enjoy: Serve the breakfast tacos immediately with additional toppings or sides like fruit, hash browns, or refried beans for a complete meal.

Notes

  • Use Yukon gold potatoes for a creamier texture or russet potatoes for extra crispiness.
  • For a spicier kick, increase the chili powder or add a dash of cayenne pepper to the potatoes.
  • Milk in the eggs is optional but helps create a creamier scramble.
  • To make this dish vegetarian, omit any meat toppings like bacon or sausage.
  • Corn tortillas can be used instead of flour tortillas for a gluten-free option.
  • Prepare toppings in advance for faster assembly in the morning.

Nutrition

Keywords: breakfast tacos, potato breakfast recipe, scrambled eggs, cheesy tacos, easy breakfast, Mexican-inspired breakfast

Find it online: https://spiceupwithsophie.com/potato-egg-and-cheese-breakfast-tacos-recipe/