Description
These Crispy Potato, Egg & Cheese Tacos are a delicious and satisfying breakfast option. Crispy roasted potatoes, fluffy scrambled eggs, and melted cheese all wrapped in a warm tortilla – a perfect way to start your day!
Ingredients
Scale
Potatoes:
- 2 medium russet potatoes (peeled and diced small)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Eggs:
- 4 large eggs
- 2 tablespoons milk or water
- 1 tablespoon butter
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 4 small flour or corn tortillas
- hot sauce, salsa, or chopped green onions for serving (optional)
Instructions
- Preheat oven to 425°F: Toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until crispy.
- Scramble Eggs: Whisk eggs with milk, scramble in butter until set.
- Warm Tortillas: Heat tortillas until soft. Divide potatoes, eggs, and cheese on tortillas, add optional toppings.
- Serve: Enjoy while hot and crispy.
Notes
- For extra protein, add cooked bacon or crumbled sausage.
- Use leftover roasted potatoes for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting, Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 165mg
