Potato Egg and Cheese Breakfast Tacos Recipe

Introduction

Start your day with these satisfying Potato Egg and Cheese Breakfast Tacos. Crispy seasoned potatoes, fluffy scrambled eggs, and melted cheese come together in warm tortillas for a delicious morning treat. Customize them with your favorite toppings for a breakfast everyone will love.

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, for spice)
• Salt and black pepper to taste
• 6 large eggs
• 1/4 cup milk (optional, for creamier eggs)
• 1 tablespoon unsalted butter or oil (for cooking eggs)
• 1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend of your choice)
• 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 (optional)

Instructions

1. Step 1: Wash and dice the potatoes into small, evenly sized cubes (about 1/2 inch) to ensure even cooking.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Spread the potatoes in a single layer in the skillet.
3. Step 3: Sprinkle the potatoes with garlic powder, smoked paprika, chili powder (if using), salt, and black pepper. Toss them to coat evenly.
4. Step 4: Cook the potatoes for 10–12 minutes, stirring occasionally, until golden brown and crispy on the outside and tender inside. Adjust heat as needed to avoid burning.
5. Step 5: Transfer the cooked potatoes to a plate lined with paper towels to drain any excess oil.
6. Step 6: In a bowl, whisk together the eggs, milk (if using), and a pinch of salt and pepper until well combined.
7. Step 7: Heat a nonstick skillet over medium-low heat and melt the butter.
8. Step 8: Pour the eggs into the skillet, let them sit undisturbed for about 30 seconds, then gently stir with a spatula, pushing from edges to center to form soft curds. Cook until just set but still glossy. Remove from heat.
9. Step 9: Warm the tortillas one at a time in a dry skillet over medium heat for 15–20 seconds per side until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.
10. Step 10: Assemble each taco by placing a warm tortilla flat, adding a layer of crispy potatoes, a scoop of scrambled eggs, and a sprinkle of shredded cheese to melt slightly.
11. Step 11: Add your choice of toppings like salsa, avocado, cilantro, hot sauce, bacon, or diced tomatoes.
12. Step 12: Fold the tortilla in half or roll it up to create your taco. Repeat with remaining tortillas and fillings, then serve immediately.

Tips & Variations

• For extra crispy potatoes, soak diced potatoes in cold water for 30 minutes before cooking, then pat dry thoroughly.
• Use corn tortillas for a gluten-free option and a traditional flavor.
• Add cooked chorizo or sausage for a heartier taco.
• Mix in diced onions or bell peppers with the potatoes for added flavor and texture.
• Substitute milk with cream or omit it for firmer scrambled eggs.
• Top with fresh lime juice for a bright finish.

Storage

Store any leftover cooked potatoes and scrambled eggs separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the potatoes in a skillet to regain crispiness and gently warm the eggs in a pan or microwave. Warm tortillas fresh before assembling tacos to keep them soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

You can prepare the potatoes and scramble the eggs ahead, but it’s best to assemble and heat the tacos just before serving to keep tortillas soft and the filling flavorful.

What can I use instead of cheese?

If you prefer a dairy-free or lower-fat option, try avocado slices or a sprinkle of nutritional yeast instead of cheese. You can also omit cheese altogether and boost flavors with salsa and herbs.

Potato Egg and Cheese Breakfast Tacos Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

Delicious and easy Potato Egg and Cheese Breakfast Tacos featuring crispy seasoned potatoes, fluffy scrambled eggs, melted cheese, and fresh toppings all wrapped in warm tortillas. Perfect for a hearty morning meal or a satisfying brunch.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 breakfast tacos 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 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, for spice)
• Salt and black pepper to taste

Eggs

• 6 large eggs
• 1/4 cup milk (optional, for creamier eggs)
• 1 tablespoon unsalted butter or oil (for cooking eggs)

Other

• 1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend of your choice)
• 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 (optional)

Instructions

1. Prepare the Potatoes: Wash and dice the potatoes into small, evenly sized cubes (about 1/2-inch) to ensure even cooking. Heat olive oil in a large skillet over medium heat and add the diced potatoes in a single layer. Season with garlic powder, smoked paprika, chili powder (if using), salt, and black pepper, tossing to coat evenly. Cook for 10-12 minutes, stirring occasionally, until potatoes are golden brown, crispy on the outside, and tender inside. Transfer cooked potatoes to a paper towel-lined plate to drain excess oil.
2. Scramble the Eggs: In a medium bowl, whisk together eggs and milk (if using) with a pinch of salt and pepper. Heat a nonstick skillet over medium-low heat and melt butter. Pour in the eggs and let cook undisturbed for about 30 seconds. Gently stir with a spatula, pushing eggs from edges toward the center to form soft curds. Continue until eggs are just set but still glossy. Remove from heat and set aside.
3. Warm the Tortillas: Heat each tortilla in a dry skillet over medium heat for 15-20 seconds per side until warm and pliable. Alternatively, wrap the stack in a damp paper towel and microwave for 20-30 seconds.
4. Assemble the Tacos: Place a warm tortilla on a flat surface. Add a layer of crispy potatoes in the center, followed by a scoop of scrambled eggs. Sprinkle shredded cheese over the warm eggs to allow melting. Add desired toppings such as salsa, avocado, cilantro, hot sauce, cooked bacon or sausage crumbles, and diced tomatoes. Fold or roll the tortilla to form a taco. Repeat with remaining tortillas and fillings.
5. Serve and Enjoy: Serve the breakfast tacos immediately with extra toppings on the side if desired for a delicious and satisfying morning meal.

Notes

• Using Yukon gold potatoes will yield a creamier texture, while russet potatoes provide crispier results.
• For a spicier version, increase chili powder or add diced jalapeños.
• Corn tortillas can be substituted for a gluten-free option.
• Milk in eggs is optional but adds creaminess; omit for a lighter scramble.
• Any cheese that melts well, like Monterey Jack or a cheese blend, can be used.
• Cooked bacon or sausage crumbles make great protein additions but can be omitted for a vegetarian version.
• Leftover potatoes can be refrigerated and quickly reheated for future breakfasts.

Keywords: breakfast tacos, potato breakfast, scrambled eggs, cheesy tacos, easy breakfast recipe, Mexican breakfast