Breakfast Tacos Recipe

Introduction

Breakfast tacos are a delicious and satisfying way to start your day. Filled with fluffy eggs, savory refried beans, and crispy potatoes, these tacos offer a perfect balance of flavors and textures. Customize them with your favorite toppings to make each bite unique.

Ingredients

• 8 corn tortillas
• 1 ½ – 2 cups refried beans
• 8-10 large eggs
• 1 – 1 ½ cups shredded cheese
• 4 medium russet potatoes
• 2 tbsp oil (olive or neutral)
• 1 ½ tsp paprika
• 1 tsp granulated garlic
• ¼ tsp cumin
• Salt and pepper to taste
• Optional toppings: pico de gallo, salsa, hot sauce, guacamole, avocado, cilantro, lime juice

Instructions

1. Step 1: Peel and dice the russet potatoes into small cubes. Heat 1 tablespoon of oil in a skillet over medium heat. Add the potatoes, paprika, granulated garlic, cumin, salt, and pepper. Cook, stirring occasionally, until the potatoes are golden and crispy, about 15-20 minutes.
2. Step 2: While the potatoes cook, warm the refried beans in a small saucepan over low heat, stirring occasionally.
3. Step 3: In a bowl, whisk the eggs with a pinch of salt and pepper. Heat the remaining tablespoon of oil in another skillet over medium heat. Pour in the eggs and scramble gently until just set but still soft. Remove from heat.
4. Step 4: Warm the corn tortillas on a dry skillet or directly over a gas flame until pliable and slightly charred.
5. Step 5: Assemble each taco by spreading a spoonful of refried beans on the tortilla, followed by scrambled eggs, crispy potatoes, and a sprinkle of shredded cheese.
6. Step 6: Add any optional toppings you like such as pico de gallo, salsa, or guacamole. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, add diced onions or bell peppers when cooking the potatoes.
• Use pepper jack or cheddar cheese for a melty, spicy kick.
• Swap corn tortillas for flour tortillas if preferred.
• Try adding cooked chorizo or bacon for a heartier version.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beans, potatoes, and eggs gently on the stovetop or in the microwave before assembling fresh tacos. Tortillas are best warmed fresh but can be wrapped in foil and reheated in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make breakfast tacos ahead of time?

You can prepare the individual components ahead and store them separately. Assemble the tacos just before serving to keep the tortillas from becoming soggy.

What can I use if I don’t have refried beans?

Mashed black beans or pinto beans seasoned with spices can be a great substitute for refried beans in these tacos.

Breakfast Tacos Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

These hearty Breakfast Tacos combine crispy seasoned potatoes, creamy refried beans, fluffy scrambled eggs, and melted cheese wrapped in warm corn tortillas. Topped with fresh pico de gallo, salsa, or creamy avocado, they offer a flavorful and satisfying morning meal perfect for any day of the week.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 tacos 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 8 corn tortillas
• 1 ½ – 2 cups refried beans
• 8–10 large eggs
• 1 – 1 ½ cups shredded cheese

Potato and Seasoning Mixture

• 4 medium russet potatoes
• 2 tbsp oil (olive or neutral)
• 1 ½ tsp paprika
• 1 tsp granulated garlic
• ¼ tsp cumin
• Salt and pepper to taste

Optional Toppings

• Pico de gallo
• Salsa
• Hot sauce
• Guacamole
• Avocado slices
• Cilantro
• Lime juice

Instructions

1. Prepare the Potatoes: Wash and dice the russet potatoes into small, even cubes for uniform cooking. Heat the oil in a large skillet over medium heat. Add the potatoes along with paprika, granulated garlic, cumin, salt, and pepper. Cook, stirring occasionally, until the potatoes are crispy and golden, about 15-20 minutes. Remove from heat and set aside.
2. Warm the Refried Beans: While the potatoes cook, place the refried beans in a small saucepan over low heat, stirring frequently until heated through. Keep warm until assembly.
3. Scramble the Eggs: Crack the eggs into a bowl and whisk until combined. In a clean, lightly oiled skillet over medium-low heat, pour in the eggs. Cook gently, stirring as they set, to create soft scrambled eggs. Season with salt and pepper to taste. Remove from heat when just cooked through to avoid dryness.
4. Warm the Tortillas: Warm each corn tortilla on a dry skillet over medium heat for about 20-30 seconds per side until pliable and slightly toasted. Keep tortillas wrapped in a clean kitchen towel to stay warm.
5. Assemble the Tacos: Spread a spoonful of warm refried beans on each tortilla. Layer with the seasoned potatoes, scrambled eggs, and a sprinkle of shredded cheese. Add optional toppings such as pico de gallo, salsa, hot sauce, guacamole, avocado slices, cilantro, or a squeeze of lime juice as desired.
6. Serve Immediately: Serve the breakfast tacos hot for the best flavor and texture experience. Enjoy with your favorite morning beverage.

Notes

• For extra protein, add cooked chorizo or bacon to the scramble.
• Use whole wheat or flour tortillas if preferred, though corn is traditional.
• Customize spice levels with additional hot sauce or jalapeños.
• Leftover potatoes can be stored in the fridge and reheated for a quick breakfast.
• To make it vegetarian, ensure the refried beans are free of lard.

Keywords: Breakfast tacos, scrambled eggs, refried beans, crispy potatoes, Mexican breakfast, easy breakfast recipe