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Potato, Egg, and Cheese Breakfast Tacos Recipe

Potato, Egg, and Cheese Breakfast Tacos Recipe
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★★★★★

5.2 from 29 reviews

These Potato, Egg, and Cheese Breakfast Tacos are a delicious and satisfying morning meal featuring crispy seasoned potatoes, soft scrambled eggs, melted cheese, and your favorite toppings all wrapped in warm tortillas. Perfect for a quick breakfast or brunch, these tacos combine savory flavors with a touch of spice and creamy avocado for a well-rounded, flavorful dish.

Ingredients

Scale

Potatoes

  • 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

Eggs

  • 6 large eggs
  • 1/4 cup milk (optional, for creamier eggs)
  • 1 tablespoon unsalted butter or oil (for cooking eggs)

Assembly

  • 1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend of your choice)
  • 8 small flour tortillas (or corn tortillas, if preferred)
  • Salsa or pico de gallo
  • Sliced avocado or guacamole
  • Chopped fresh cilantro
  • Hot sauce
  • Cooked bacon or sausage crumbles (optional)
  • Diced tomatoes (optional)

Instructions

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

Notes

  • For a spicier version, increase the chili powder or add a dash of cayenne pepper to the potatoes.
  • Use corn tortillas for a gluten-free option; ensure they are warmed to stay pliable.
  • To make the recipe vegetarian, omit the bacon or sausage crumbles or use plant-based sausage alternatives.
  • For creamier scrambled eggs, do not skip the milk and cook over low heat to prevent overcooking.
  • Leftover potatoes can be made in advance and reheated before assembling tacos.
  • Customize toppings based on preference, including adding sour cream or hot sauce varieties.

Nutrition

Keywords: breakfast tacos, potato tacos, scrambled eggs, cheesy tacos, quick breakfast, Mexican breakfast, easy brunch recipe

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