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Potato, Egg, and Cheese Breakfast Tacos


  • Author: Dulcia
  • Total Time: 50 minutes
  • Yield: 8 1x

Description

These Potato, Egg, and Cheese Breakfast Tacos are the perfect way to start your day! The crispy potatoes are perfectly seasoned with paprika, cumin, and garlic, while the fluffy scrambled eggs and melted cheese make each bite satisfying. Served on warm corn tortillas with refried beans and your choice of toppings like fresh pico de gallo, avocado, or salsa, these tacos bring a delicious Tex-Mex flair to your breakfast or brunch table.


Ingredients

Scale

8 corn tortillas
1 1/22 cups refried beans
810 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)


Instructions

Prepare the Potatoes:
Wash and dry the potatoes thoroughly. Poke holes into the potatoes with a fork.
Microwave the potatoes until they are fork-tender but still have a bit of firmness. (About 2-3 minutes per side, depending on size).
Once done, dice the potatoes into bite-sized pieces.
Heat a large skillet over medium heat and add oil.
Add diced potatoes, paprika, granulated garlic, cumin, salt, and pepper. Stir to coat the potatoes evenly.
Press the potatoes down into a single layer and cook for 3-4 minutes without stirring. Flip the potatoes and cook until they’re golden brown and crispy. The longer you cook, the crispier they will become.
Cook the Eggs:
In a separate skillet, heat cooking spray or butter over medium heat.
Beat the eggs in a bowl, season with salt and pepper, then scramble them in the skillet until cooked to your desired doneness.
Assemble the Tacos:
Preheat oven to 425°F (220°C).
Heat the corn tortillas over an open flame or in a skillet until warm.
Place the tortillas on a baking sheet and spread 2 tablespoons of refried beans onto each one.
Divide the scrambled eggs evenly over the tortillas, followed by a spoonful of the crispy potatoes.
Top each taco with 1-2 tablespoons of shredded cheese.
Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the tacos are heated through.
Serving:
Add optional toppings like pico de gallo, salsa, hot sauce, guacamole, avocado chunks, cilantro, or a squeeze of lime juice. Serve immediately and enjoy!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 300