Potato, Egg, and Cheese Breakfast Tacos

Potato, Egg, and Cheese Breakfast Tacos: A Hearty Start to Your Day

When it comes to breakfast, nothing beats a hearty meal that’s packed with flavor and satisfying ingredients. These Potato, Egg, and Cheese Breakfast Tacos are perfect for those mornings when you need something more substantial to fuel your day. With crispy seasoned potatoes, fluffy scrambled eggs, and melted cheese, all wrapped in warm corn tortillas, these tacos are a breakfast favorite that can be customized with your favorite toppings. Let’s dive into the recipe!

Ingredients:

• 8 corn tortillas
• 1 1/2 – 2 cups refried beans
• 8–10 large eggs
• 1 1/2 cups shredded cheese

Optional Toppings:

• Pico de Gallo, salsa, hot sauce, guacamole, avocado chunks, fresh cilantro, lime juice, etc.

For the Potatoes:

• 4 medium russet potatoes (about palm-sized)
• 2 tablespoons oil (olive oil or a neutral oil like avocado, canola, or grapeseed)
• 1 1/2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1/4 teaspoon cumin (more if desired)
• Salt and black pepper, to taste (about 1 1/4 teaspoons salt and 1/5 teaspoon black pepper)

Directions:

1. Prepare the Potatoes:

The crispy potatoes are the star of these breakfast tacos, adding texture and flavor to each bite.

• Wash and dry the russet potatoes thoroughly. Poke holes in them with a fork to ensure even cooking.
• Microwave the potatoes for 2-3 minutes per side until they are fork-tender but still firm enough to dice.
• Dice the cooked potatoes into bite-sized pieces.
• Heat a large skillet over medium heat and add the oil.
• Toss the diced potatoes with paprika, granulated garlic, cumin, salt, and pepper to coat them evenly with seasoning.
• Spread the potatoes into a single layer in the skillet and press down. Cook for 3-4 minutes without stirring to achieve a crispy exterior, then flip and cook for a few more minutes until golden brown. For extra crispiness, cook longer!

2. Cook the Eggs:

Light and fluffy scrambled eggs make up the second layer of these tacos.

• Heat a skillet over medium heat and coat it with cooking spray or butter.
• Beat the eggs in a bowl, seasoning with salt and pepper to taste.
• Scramble the eggs in the skillet, stirring frequently until they are cooked to your preferred doneness.

3. Assemble the Tacos:

Now it’s time to put everything together.

• Preheat your oven to 425°F (220°C).
• Warm the corn tortillas by heating them over an open flame or in a skillet until soft and pliable.
• Place the warmed tortillas on a baking sheet and spread 2 tablespoons of refried beans onto each one.
• Divide the scrambled eggs evenly across the tortillas.
• Add a generous spoonful of the crispy potatoes on top of the eggs.
• Sprinkle 1-2 tablespoons of shredded cheese over each taco.
• Bake the assembled tacos in the preheated oven for about 10 minutes, or until the cheese is melted and everything is warmed through.

4. Serving:

Once the tacos are out of the oven, it’s time to dress them up with your favorite toppings. Choose from classic options like:

• Pico de Gallo
• Salsa or hot sauce
• Guacamole or avocado chunks
• Fresh cilantro
• A squeeze of lime juice

Serve the tacos immediately and enjoy the delicious combination of crispy potatoes, creamy eggs, and melted cheese in every bite.

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Calories: 300 kcal per taco
• Servings: 8 tacos

These Potato, Egg, and Cheese Breakfast Tacos are a crowd-pleaser, whether you’re feeding a hungry family or treating yourself to a leisurely weekend breakfast. They’re filling, flavorful, and can be personalized with a variety of toppings to suit any taste. Best of all, they’re easy to make and come together in under an hour. Try them for your next breakfast or brunch and enjoy a satisfying meal that’s sure to start your day off right!

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