Potato, Egg, and Cheese Breakfast Tacos
These delicious tacos blend crispy potatoes, fluffy scrambled eggs, and melted cheese wrapped in warm tortillas, making them a perfect option for breakfast or brunch.
Ingredients
For the Base
- 2 medium potatoes, diced You can swap regular potatoes for sweet potatoes for added sweetness and nutrition.
- 4 units eggs Egg whites can be used instead of whole eggs for a lighter option.
- 1 cup shredded cheddar cheese Feel free to use a different cheese, like Monterey Jack or pepper jack, for a spicier kick.
- 8 small tortillas Instead of corn tortillas, whole wheat or low-carb options are great alternatives.
- 1 tablespoon olive oil
- to taste Salt and pepper Make sure to season adequately.
Optional Toppings
- Salsa Serve with a fresh salsa for a burst of flavor.
- Avocado
- Cilantro Garnish with lime wedges to add zing.
Instructions
Preparation
- In a skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until golden and tender, about 10 minutes. Season with salt and pepper.
- In a bowl, beat the eggs until well mixed. Pour the eggs over the cooked potatoes in the skillet. Stir gently and continue cooking until the eggs are scrambled and fully cooked.
- Remove the skillet from heat and stir in the shredded cheese. Mix until the cheese is melted and combined with the egg-potato mixture.
- Warm the tortillas in another skillet or microwave so they are pliable and soft.
- Spoon the potato, egg, and cheese mixture into each tortilla, fold, and serve with optional toppings as desired.
Notes
These tacos can be prepared ahead of time. Prepare the filling and store it in the refrigerator for up to 2 days and reheat before serving. Add spices like garlic powder or paprika to the potatoes for extra flavor.