Description
Mexican-inspired potato, egg, and cheese breakfast tacos deliver a morning explosion of flavor and comfort. Crispy potatoes, fluffy scrambled eggs, and melted cheese nestle inside warm tortillas, promising a satisfying start to your day.
Ingredients
Scale
Main Ingredients:
- 8 corn tortillas
- 8–10 large eggs
- 4 medium russet potatoes
- 1 ½ cups shredded cheese
- 1 ½ – 2 cups refried beans
Spices and Seasonings:
- 1 ½ teaspoons paprika
- 1 teaspoon granulated garlic
- ¼ teaspoon cumin
- 1 ¼ teaspoons salt
- ⅕ teaspoon black pepper
Cooking Ingredients:
- 2 tablespoons oil (olive oil or neutral oil like avocado, canola, or grapeseed)
Optional Toppings:
- Pico de Gallo
- Salsa
- Hot sauce
- Guacamole
- Avocado chunks
- Fresh cilantro
- Lime juice
Instructions
- Scrub potatoes clean and puncture multiple times with a fork to allow steam to escape during microwaving.
- Microwave potatoes until they reach a tender yet slightly firm consistency, rotating halfway through cooking.
- Carefully dice the cooked potatoes into uniform, bite-sized cubes.
- Warm a skillet over medium heat and coat with a thin layer of oil.
- Toss potato cubes with paprika, granulated garlic, cumin, salt, and pepper, ensuring even seasoning coverage.
- Spread potatoes in a single layer, allowing them to develop a golden-brown crust without constant stirring.
- Flip potatoes and continue cooking until they achieve a crispy, caramelized exterior.
- Crack eggs into a mixing bowl and whisk thoroughly with a pinch of salt and pepper.
- Melt a small amount of butter in a separate skillet over medium heat.
- Pour beaten eggs into the skillet, gently folding and stirring until they reach a soft, creamy scrambled consistency.
- Warm corn tortillas directly over a gas flame or in a dry skillet until slightly charred and pliable.
- Spread a layer of refried beans across each tortilla.
- Distribute scrambled eggs evenly over the beans.
- Top eggs with a generous portion of crispy seasoned potatoes.
- Sprinkle shredded cheese over the potato layer.
- Transfer prepared tacos to a baking sheet and place in a preheated 425°F oven.
- Bake until cheese melts completely and edges of tortillas become slightly crisp.
- Garnish with fresh pico de gallo, sliced avocado, chopped cilantro, and a squeeze of lime juice.
- Serve immediately while warm and enjoy the harmonious blend of textures and flavors.
Notes
- Perfectly crisp potatoes require patience, letting them sit undisturbed in the skillet creates golden-brown edges that add delightful texture to your breakfast tacos.
- Microwaving potatoes before sautéing helps reduce overall cooking time and ensures they’re tender inside while developing a crispy exterior.
- Seasoning potatoes with a blend of spices like paprika, cumin, and granulated garlic transforms simple ingredients into a flavor-packed breakfast experience.
- Warming tortillas directly over flame or in a skillet enhances their flexibility and brings out a subtle, authentic corn flavor that elevates the entire dish.
- Briefly baking assembled tacos melts the cheese and creates a cohesive, warm meal that combines all ingredients into one delicious bite.
- Optional toppings like fresh pico de gallo, creamy avocado, or zesty hot sauce allow each person to customize their breakfast tacos to personal taste preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 300mg