Breakfast Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.cheftara.com/breakfast-tacos-recipe/
