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
Units
Scale
- 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
