Description
These easy potato, egg, and cheese breakfast tacos are the ultimate morning comfort food. Made with crispy potatoes, creamy scrambled eggs, and melty cheddar wrapped in warm tortillas, they’re a quick and satisfying vegetarian breakfast option perfect for busy weekdays or weekend brunch. Learn how to make these cheesy breakfast tacos ahead for meal prep, with tips for serving and storing.
Ingredients
1 cup diced potatoes
4 large eggs
1/2 cup shredded cheddar cheese
4 flour tortillas
1 tablespoon butter or oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
1. Peel and dice the potatoes into small cubes.
2. Heat a skillet over medium heat with butter or oil, then cook potatoes until golden and crispy, seasoning with salt and pepper.
3. In another skillet, melt a bit of butter and scramble the eggs over low heat until soft and just set.
4. Warm tortillas in a dry pan or microwave until soft and pliable.
5. Layer each tortilla with cooked potatoes, scrambled eggs, and shredded cheese.
6. Return to skillet or place under broiler briefly to melt cheese.
7. Serve immediately with toppings like salsa, avocado, or hot sauce.
Notes
These tacos freeze well for future meals.
Try swapping cheddar for Monterey Jack or Pepper Jack.
For extra protein, add cooked sausage or black beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 195mg