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Potato Egg and Cheese Breakfast Tacos

Hearty and satisfying breakfast tacos filled with crispy seasoned roasted potatoes, fluffy scrambled eggs, and melted cheddar cheese. A perfect vegetarian breakfast that comes together in under 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Tacos
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 medium russet potatoes washed and diced into 1/2 inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Egg Filling
  • 6 large eggs
  • 1 tbsp butter unsalted
  • 1 tbsp milk optional, for fluffiness
Assembly
  • 4-6 flour tortillas taco size
  • 1 cup cheddar cheese freshly shredded
  • 0.5 cup tomatoes diced (or pico de gallo)
  • 2 tbsp fresh cilantro chopped

Equipment

  • Baking sheet
  • Non-stick Skillet
  • Mixing bowl
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper in a bowl until evenly coated.
  3. Spread potatoes in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
  4. In a bowl, whisk eggs with milk and a pinch of salt.
  5. Melt butter in a non-stick skillet over medium heat. Add eggs and scramble gently until soft curds form. Remove from heat immediately.
  6. Warm tortillas in a dry pan or over a gas flame until pliable.
  7. Assemble tacos by layering roasted potatoes, scrambled eggs, and shredded cheese onto each tortilla.
  8. Top with diced tomatoes and cilantro. Serve hot.

Notes

For extra crispy potatoes, soak the diced potatoes in cold water for 10 minutes and pat dry before tossing with oil.