Potato, Egg, and Cheese Breakfast Tacos
Delicious breakfast tacos filled with crispy potatoes, fluffy scrambled eggs, and melted cheddar cheese, perfect for any brunch occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 medium russet potatoes
- 4 eggs
- 1 cup sharp cheddar cheese, shredded
- 8 soft tortillas
- Salsa verde (optional)
- Avocado (optional)
- Cilantro (optional)
Instructions
- Peel and cube the russet potatoes. Boil them in salted water until tender, about 10-15 minutes. Drain and let them cool slightly.
- Heat oil over medium heat in a skillet, then add the potatoes. Sauté until they turn golden and crispy, about 5-7 minutes.
- Whisk the eggs in a bowl and scramble them in a separate pan over medium heat, about 3-4 minutes until fluffy and cooked through.
- Warm the tortillas in a dry skillet or microwave to add softness.
- Place a generous helping of crispy potatoes and fluffy scrambled eggs in each tortilla. Sprinkle generously with sharp cheddar cheese.
- Sprinkle on salsa verde, avocado slices, or fresh cilantro as desired.
- Serve immediately while warm and enjoy with loved ones!
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. For meal prep, store ingredients separately and assemble fresh tacos each morning.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 200mg
Find it online: https://thestationrecipes.com/potato-egg-cheese-breakfast-tacos/