Potato, Egg, and Cheese Breakfast Tacos
Delicious breakfast tacos filled with tender potatoes, scrambled eggs, and gooey cheese, perfect for starting your day.
Ingredients
Main Ingredients
- 4 small tortillas Use corn, flour, or whole wheat tortillas as preferred.
- 2 medium potatoes, diced Can substitute with sweet potatoes for a healthier option.
- 4 large eggs For a vegetarian option, skip the eggs and use only potatoes and cheese.
- 1 cup shredded cheese Cheddar or your favorite cheese. Pepper jack adds spice.
- Salt and pepper to taste
- 1 tablespoon oil For cooking the potatoes.
- Chopped cilantro or green onions (optional for garnish)
Instructions
Cooking
- In a skillet, heat the oil over medium heat. Add the diced potatoes and cook until they are tender and golden brown, about 10-15 minutes. Season with salt and pepper.
- In a bowl, beat the eggs and pour them over the cooked potatoes. Stir gently and cook until the eggs are scrambled and set.
- Remove from heat and stir in the shredded cheese until melted.
- Warm the tortillas in a separate pan or microwave.
- Fill each tortilla with the potato, egg, and cheese mixture.
- Garnish with chopped cilantro or green onions if desired.
- Serve warm and enjoy your breakfast tacos!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in a pan until heated through.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 7gSodium: 400mgFiber: 3gSugar: 1g
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