Crispy Potato Egg and Cheese Breakfast Tacos Recipe
Crispy potato egg and cheese breakfast tacos are one of my favorite ways to make tacos! They are crispy on the edges, full of flavor, and make an easy brunch or weeknight meal. With scrambled eggs, cheese, avocado, and potatoes, these are a hearty and filling breakfast option. Add your favorite dipping sauce or salsa verde and you will see why these are the best breakfast tacos! This potato egg taco recipe will become your go to breakfast taco the whole family will love. Full printable recipe card below.
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What are Breakfast Tacos?
Breakfast tacos are a lot like breakfast burritos only they are folded like a taco instead of wrapped up. Like my breakfast pizza, breakfast tacos can contain a variety of different ingredients like crispy bacon, scrambled eggs, cheddar cheese, slices of avocado, breakfast sausage, or crispy potatoes.
These particular breakfast tacos came about when I made too many roasted potatoes for dinner one night and had a bunch leftover. So I experimented and threw them in a breakfast taco and they quickly because a household favorite for breakfast, lunch, and dinner!
Ingredients
These easy egg breakfast tacos only require a few simple ingredients and steps to make and are a great way to use up leftover potatoes. Let me walk you through what I use and why and what ingredients will give you the best results.
Cooked Potatoes – For this recipe I used leftover roasted potatoes but I have also used tater tot breakfast potatoes and roasted sweet potatoes. You could even use grated potato like hash browns if you want. Just make sure they are cooked before adding them to the tacos.
Scrambled Eggs – One of the main components of these breakfast tacos is scrambled eggs. I used my own scrambled egg recipe here, but feel free to scramble your eggs how you like. I use regular store bought cage free eggs but you can use brown eggs or even fresh eggs if you have your own chickens. If you are on a medically restrictive diet you can also use egg whites for your scrambled eggs.
Tortillas – I usually use a single layer of the small tortillas, but not the street taco size. I feel those are a little too small. I normally use flour tortillas because corn tortillas tend to fall apart very easily. But you can definitely use corn instead if you prefer or are gluten free.
Shredded Cheese – I used a store bought shredded cheese mix of Monterey jack and cheddar cheese. But feel free to use whatever type of cheese you prefer. Pepper Jack, feta, mozzarella, or goat cheese would all be great here. Just make sure to use at least one melty cheese if you want to get the crispy edges of grilled cheese like I did. Seriously one of the best parts!
Onion – I chose to use a white onion here for the sharper flavor. A red onion would also work really well since they are best when used raw. You can also use a yellow onion, a sweet Vidalia onion, or green onions if you would like.
Jalapenos – Like always, I like to add a little heat. If you do not like spicy food feel free to use green bell peppers instead or skip all together. You can also modify the spice level by removing the seeds or leaving them in when using fresh jalapenos. If you leave the seeds in it will be a lot spicier. I usually remove the seeds.
Avocado – Avocado is one of my favorite taco toppings and I love adding avocado slices for a bit of creamy texture. I only used a few slices per taco because these are very filling as is.
Sauce – I personally love adding a layer of my spicy ketchup mayo to these tacos. It gives them just a little heat and acidity that works really well. If you are a ketchup on eggs kind of person you will like this method too 😉 If not, feel free to add your favorite salsa, hot sauce, or sour cream.
Additional Toppings – You can also add bell peppers, tomatoes, fresh cilantro, pico de gallo, or any other favorites.
Cooking Method
The easiest way to make these is on the stovetop in a large skillet or on a flattop griddle. I have made them both ways. When I make them on my griddle pan I can make four at a time vs three. But when I make them in a skillet I can cover them with a lid which helps them get melty faster. Either way works just fine. I have not tried to make these in the air fryer yet.
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Print
Crispy Potato Egg and Cheese Breakfast Tacos Recipe
- Total Time: 18 minutes
- Yield: 6 tacos 1x
- Diet: Vegetarian
Description
Looking for a simple hearty breakfast with amazing flavor? You have to try my delicious crispy potato egg and cheese breakfast tacos! This easy vegetarian recipe uses leftover potatoes and scrambled eggs to make a filling and tasty breakfast the whole family will love. The best part is, it doesn’t require a lot of time to make and is a great alternative to less filling traditional options. Take your breakfast routine to the next level with this yummy recipe that combines basic tacos with the most important meal of the day.
Ingredients
- 1 cup Cooked Potatoes (diced or cubed)
- 4 Eggs Scrambled
- 1/4 White Onion diced
- 1 Jalapeno diced with seeds removed
- 1/2 Avocado sliced
- 1 cup Shredded Cheddar Cheese
- 6 Small Flour Tortillas
- 1/3 cup Mayo Ketchup (optional)
- 1 tbsp Olive Oil
- 1 Lime cut into wedges for garnish
Instructions
- Cook potatoes and scramble eggs.
- Lay out tortillas and add a little bit of ketchup mayo or your favorite sauce to one side of the tortilla in an even layer.
- Place potatoes on top of the sauce (about 5-7 pieces depending on the size of your tortilla).
- Add a handful of scrambled eggs, onion, jalapenos, and cheese to the same half.
- In the center of each pile top with avocado slices and cheese. If you add the cheese last it helps seal the taco together once the cheese melts.
- In a large nonstick skillet add a tablespoon of olive oil and heat over medium heat.
- Once the oil is heated, add the tacos to the pan and reduce to medium low heat.
- Cook each side of the taco for about 3-4 minutes or until each side is crispy and golden brown. To melt the cheese faster, cover the skillet with a lid.
- Garnish tacos with lime wedges.
Notes
The number of tacos will vary slightly depending on the size of your tortillas and how full you stuff them.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Brunch
- Method: Stove Top
- Cuisine: American, Tex-Mex, Mexican
Looking for more breakfast ideas? Try my breakfast egg in the hole, pineapple mango green smoothie, or bacon breakfast bagel sandwich. Want more taco ideas? Try my air fryer salmon bite tacos, Caribbean jerk chicken tacos, or my frozen Costco tilapia fish tacos.
Storage
Leftover egg tacos can be stored in an airtight container in the fridge for up to 3 days. But if I am being honest, these are best when made fresh. To cut down on meal prep time, potatoes and eggs can be made a day ahead of time and the other ingredients can be chopped in advance.
When to Make Potato Breakfast Tacos
I know these are technically breakfast tacos, but I am here to tell you, they are not just for breakfast! In fact, I often make these for lunch or on breakfast for dinner nights! They are the perfect quick meal for busy weeknights, brunch, or afternoon lunches and are very filling. And at the risk of sounding cheesy, you can also make them for taco Tuesday but any day of the week or time of the day works just fine.
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