why make this recipe
Potato, Egg, and Cheese Breakfast Tacos are a delicious and hearty way to start your day. They combine the satisfying textures of potatoes with fluffy scrambled eggs and melted cheese, all wrapped in a soft tortilla. This recipe is easy to make and is perfect for busy mornings or a cozy breakfast at home with family. Plus, you can customize these tacos with your favorite toppings!
how to make Potato, Egg, and Cheese Breakfast Tacos
Ingredients
- 2 medium potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 4 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 4 small flour tortillas
- Salsa, to taste
- Fresh cilantro, chopped, for garnish
Directions
- Heat the olive oil in a medium-sized skillet over medium heat.
- Add the diced potatoes to the skillet and season with salt and pepper.
- Cook the potatoes, stirring occasionally, until they are golden brown and tender, about 10-12 minutes.
- While the potatoes are cooking, whisk together the eggs, milk, salt, and pepper in a bowl until well combined.
- In a separate non-stick pan, melt the butter over medium heat.
- Pour in the egg mixture and cook, stirring gently until the eggs are just set and still slightly runny. Remove from heat.
- Warm the flour tortillas in the oven, on the stovetop, or in the microwave to make them more pliable.
- To assemble the tacos, place a portion of scrambled eggs on each tortilla.
- Add a spoonful of the cooked potatoes over the eggs.
- Sprinkle shredded cheddar cheese over the top of the potatoes.
- Optional: Spoon some salsa on top for added flavor.
- Garnish with fresh chopped cilantro.
- Serve immediately while warm and enjoy!
how to serve Potato, Egg, and Cheese Breakfast Tacos
Serve these tacos warm, right after making them. You can pair them with additional toppings like salsa or avocado for an extra boost of flavor. They make a great addition to a breakfast spread alongside fresh fruit or breakfast drinks.
how to store Potato, Egg, and Cheese Breakfast Tacos
If you have leftovers, place the tacos in an airtight container in the refrigerator. They should stay fresh for about 2-3 days. When you’re ready to eat, reheat them in the microwave or on a skillet until warmed through.
tips to make Potato, Egg, and Cheese Breakfast Tacos
- For crispier potatoes, try boiling them briefly before frying.
- Feel free to add vegetables like bell peppers or onions to the eggs for extra nutrition and flavor.
- Experiment with different types of cheese, such as pepper jack or feta, for a unique twist.
variation
You can easily customize these tacos by adding ingredients like cooked bacon, sausage, or different kinds of beans for extra protein. For a vegan option, substitute eggs with scrambled tofu and use dairy-free cheese.
FAQs
Can I use other types of potatoes?
Yes, you can use any type of potato you like, such as sweet potatoes or red potatoes.
Can I make this recipe ahead of time?
Yes, you can prep the potatoes and eggs ahead of time and store them in the fridge. Just warm everything up before assembling the tacos.
How can I make these tacos spicier?
Add diced jalapeños or your favorite hot sauce to the egg mixture to give it an extra kick!
Potato, Egg, and Cheese Breakfast Tacos
A delicious and hearty way to start your day, these breakfast tacos feature crispy potatoes, fluffy scrambled eggs, and melted cheese, wrapped in soft tortillas.
For the filling
- 2 medium potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 4 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 4 small flour tortillas
For serving and garnishing
- Salsa, to taste
- Fresh cilantro, chopped, for garnish
Cooking the Potatoes
- Heat the olive oil in a medium-sized skillet over medium heat.
- Add the diced potatoes to the skillet and season with salt and pepper.
- Cook the potatoes, stirring occasionally, until they are golden brown and tender, about 10-12 minutes.
Cooking the Eggs
- While the potatoes are cooking, whisk together the eggs, milk, salt, and pepper in a bowl until well combined.
- In a separate non-stick pan, melt the butter over medium heat.
- Pour in the egg mixture and cook, stirring gently until the eggs are just set and still slightly runny. Remove from heat.
Assembling the Tacos
- Warm the flour tortillas in the oven, on the stovetop, or in the microwave to make them more pliable.
- To assemble the tacos, place a portion of scrambled eggs on each tortilla.
- Add a spoonful of the cooked potatoes over the eggs.
- Sprinkle shredded cheddar cheese over the top of the potatoes.
- Optional: Spoon some salsa on top for added flavor.
- Garnish with fresh chopped cilantro.
- Serve immediately while warm and enjoy!
For crispier potatoes, try boiling them briefly before frying. Feel free to add vegetables like bell peppers or onions to the eggs for extra nutrition and flavor. Experiment with different types of cheese, such as pepper jack or feta, for a unique twist.