Description
Delicious breakfast tacos filled with fluffy scrambled eggs, crispy potatoes, and gooey cheese, wrapped in warm tortillas.
Ingredients
- 4 medium russet or Yukon gold potatoes, diced (about 3 cups)
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- Salt and black pepper to taste
- 6 large eggs
- 1/4 cup milk (optional)
- 1 tablespoon unsalted butter or oil for cooking eggs
- 1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend)
- 8 small flour tortillas (or corn tortillas, if preferred)
- Salsa or pico de gallo
- Sliced avocado or guacamole
- Chopped fresh cilantro
- Hot sauce
- Cooked bacon or sausage crumbles (optional)
- Diced tomatoes
Instructions
- In a large skillet, heat the olive oil over medium heat. Add diced potatoes and season with garlic powder, smoked paprika, chili powder, salt, and black pepper. Cook until the potatoes are tender and golden brown, about 15-20 minutes, stirring occasionally.
- In a separate bowl, whisk the eggs together. If you prefer creamier eggs, mix in milk. In another skillet, melt butter or heat oil over medium-low heat. Add the whisked eggs and cook gently, stirring constantly until they reach your desired level of doneness.
- Warm the tortillas in a dry skillet or in the microwave until they are soft and pliable. If using flour tortillas, about 30 seconds in the microwave will suffice. For corn tortillas, give them a minute in a hot skillet.
- In each tortilla, layer the crispy potatoes, scrambled eggs, and shredded cheese. Top with diced tomatoes, sliced avocado, salsa or pico de gallo, fresh cilantro, and any additional toppings you desire.
- Serve the breakfast tacos warm, garnished with hot sauce for an extra kick. Enjoy them with a side of fresh fruit or a refreshing beverage.
Notes
Customize your breakfast tacos with additional toppings like fresh jalapeños, diced tomatoes, or a dollop of guacamole.
