Description
These Easy Potato, Egg, and Cheese Breakfast Tacos are a quick breakfast idea. They feature crispy potatoes, creamy scrambled eggs, and melty cheese wrapped in soft tortillas.
Ingredients
Scale
- 2 medium russet potatoes, diced
- 4 large eggs
- 1 cup shredded cheddar cheese
- 4 small flour tortillas
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1/4 cup pico de gallo (optional)
- Hot sauce, avocado slices, sour cream (optional toppings)
Instructions
- Peel and dice the potatoes into 1/2-inch cubes.
- Heat a skillet over medium-high and add oil. Once hot, add diced potatoes, season with salt and pepper, and cook for 10–12 minutes until golden and crispy. Set aside.
- In a bowl, whisk eggs with a pinch of salt and pepper. Scramble in a nonstick skillet over medium heat until just set. Remove from heat.
- Warm the tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp towel.
- Assemble each taco with a layer of crispy potatoes, scrambled eggs, shredded cheese, and cilantro.
- Add optional toppings like pico de gallo, avocado, or hot sauce.
- Serve immediately while hot and enjoy!
Notes
- Great for meal prep.
- Can be made vegetarian.
- Customizable with various toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 200mg
Keywords: Potato, Egg, Cheese, Breakfast, Tacos