Potato, Egg, and Cheese Breakfast Tacos
Start your day with these delicious breakfast tacos filled with fluffy eggs, crispy potatoes, and gooey cheese. Perfect for brunch or busy mornings!
Ingredients
For the filling
- 4 medium russet or Yukon Gold potatoes, diced (approx. 3 cups)
- 2 tablespoons olive oil or vegetable oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder (optional)
- Salt and black pepper, to taste
- 6 large eggs
- 0.25 cup milk (optional)
- 1 tablespoon unsalted butter or oil
- 1 cup shredded cheddar cheese (or preferred cheese blend)
For assembly
- 8 small flour tortillas (or corn tortillas)
- Salsa or pico de gallo
- Sliced avocado or guacamole
- Chopped fresh cilantro
- Hot sauce
- Cooked bacon or sausage crumbles
- Diced tomatoes
Instructions
Cooking the Potatoes
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes, garlic powder, smoked paprika, chili powder, salt, and black pepper. Cook until the potatoes are tender and golden brown, about 15 minutes.
Cooking the Eggs
- In a separate bowl, whisk together the eggs and milk until well combined. In another skillet, melt the butter over medium heat. Pour in the egg mixture, and cook, stirring gently until they are scrambled and just set.
Assembling the Tacos
- Warm the tortillas in a pan or microwave until soft and pliable.
- To assemble, layer the cooked potatoes, scrambled eggs, and shredded cheese onto each tortilla. Add your favorite toppings like salsa, avocado, and cilantro.
Notes
For extra flavor, add diced onions and bell peppers when cooking the potatoes. Customize the dish by using different types of cheese, such as pepper jack for a spicy kick. Serve with a side of mixed greens for a balanced meal.