Description
Start your day with these delightful Potato Egg And Cheese Breakfast Tacos, featuring fluffy scrambled eggs, crispy potatoes, and gooey cheese all wrapped in warm tortillas. Perfect for any meal, these tacos are customizable and incredibly satisfying.
Ingredients
Scale
- 2 medium Yukon Gold or Russet potatoes
- 1–2 tablespoons olive oil or butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 8 large eggs
- 1 tablespoon milk or water
- 1 tablespoon butter or oil (for cooking eggs)
- 6-inch soft flour tortillas or warm corn tortillas
- 1 cup shredded cheese (sharp cheddar, Monterey Jack, or Mexican blend)
Instructions
- Wash and peel the potatoes, then dice them into 1/2-inch cubes.
- Heat 1-2 tablespoons of olive oil or butter in a large non-stick skillet over medium-high heat and add the diced potatoes.
- Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
- Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are fork-tender and golden brown. Transfer them to a bowl and cover to keep warm.
- In a medium bowl, crack 8 large eggs and add a splash of milk or water. Whisk until combined and season with 1/4 teaspoon salt and a pinch of black pepper.
- Wipe out the skillet and heat 1 tablespoon of butter or oil over medium-low heat.
- Pour in the whisked eggs and let them sit undisturbed for about 30 seconds until the edges start to set.
- Gently push the cooked egg from the edges towards the center, continuing until the eggs are just set but still moist, about 3-5 minutes. Remove from heat.
- Warm the tortillas in a dry skillet over medium-high heat for 15-20 seconds per side, or microwave a stack wrapped in a damp paper towel for 30-60 seconds.
- Lay out the warm tortillas, starting with a spoonful of crispy potatoes, followed by a scoop of scrambled eggs.
- Sprinkle about 1/4 cup of shredded cheese over the hot eggs and potatoes, then fold or roll up the tacos and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 300 mg
Keywords: For perfectly crispy potatoes, avoid overcrowding the skillet. Cook eggs low and slow to keep them fluffy. Customize with veggies, hot sauce, or fresh toppings like salsa and avocado.