Description
These Easy Potato, Egg, and Cheese Breakfast Tacos are the ultimate quick breakfast idea for busy mornings or lazy weekend brunches. With crispy golden potatoes, creamy scrambled eggs, melty cheddar cheese, and soft tortillas, they’re a satisfying and customizable breakfast solution. Great for meal prep, easy to make vegetarian, and perfect for breakfast ideas, food ideas, or even a healthy snack. Whether you need a comforting start to your day or a reliable go-to for easy recipes, this one’s got you covered.
Ingredients
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
1. Peel and dice the potatoes into 1/2-inch cubes.
2. 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.
3. 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.
4. Warm the tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp towel.
5. Assemble each taco with a layer of crispy potatoes, scrambled eggs, shredded cheese, and cilantro.
6. Add optional toppings like pico de gallo, avocado, or hot sauce.
7. Serve immediately while hot and enjoy!
Notes
Dice the potatoes small so they cook faster and crisp evenly.
Pull eggs off the heat while slightly undercooked for creamy texture.
Warm tortillas before filling to prevent tearing and improve texture.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 190mg