Potato, Egg, and Cheese Breakfast Tacos

Whether you’re gearing up for a busy weekday or planning a leisurely weekend brunch, these Potato, Egg, and Cheese Breakfast Tacos are the perfect comfort food to kick off the day. Crispy seasoned potatoes, fluffy scrambled eggs, and melted cheese are all nestled in a warm tortilla, creating a handheld breakfast that’s filling, customizable, and downright delicious.

Perfect for family breakfasts or make-ahead meal preps, these tacos are easy to prepare and loaded with flavor in every bite.

Why You’ll Love This Recipe

• Balanced and satisfying: A great mix of protein, carbs, and fats.
• Customizable toppings: Add bacon, salsa, or guacamole to make them your own.
• Meal prep friendly: Easily reheatable for busy mornings.
• Kid-friendly and crowd-pleasing: Everyone loves tacos for breakfast!

Ingredients (Serves 4–6)

For the Tacos:

• 4 medium russet or Yukon gold potatoes, diced (about 3 cups)
• 2 tbsp olive oil or vegetable oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp chili powder (optional)
• Salt and black pepper to taste
• 6 large eggs
• ¼ cup milk (optional, for creamier eggs)
• 1 tbsp butter or oil (for cooking eggs)
• 1 cup shredded cheddar, Monterey Jack, or cheese blend
• 8 small flour or corn tortillas

Optional Toppings:

• Salsa or pico de gallo
• Sliced avocado or guacamole
• Chopped cilantro
• Hot sauce
• Cooked bacon or sausage crumbles
• Diced tomatoes

Instructions

Step 1: Cook the Potatoes

1. Wash and dice potatoes into ½-inch cubes for even cooking.
2. Heat oil in a large skillet over medium heat.
3. Add potatoes and season with garlic powder, paprika, chili powder (optional), salt, and pepper.
4. Cook for 10–12 minutes, stirring occasionally, until golden brown and tender.
5. Transfer to a plate lined with paper towels to drain excess oil.

Step 2: Scramble the Eggs

1. Whisk together eggs and milk (if using) in a bowl with a pinch of salt and pepper.
2. In a nonstick skillet over medium-low heat, melt butter.
3. Pour in eggs and let cook undisturbed for 30 seconds.
4. Stir gently with a spatula to form soft curds. Cook until just set and glossy.
5. Remove from heat.

Step 3: Warm the Tortillas

1. Heat each tortilla in a dry skillet for 15–20 seconds per side.
2. Alternatively, microwave stacked tortillas wrapped in a damp paper towel for 20–30 seconds.

Step 4: Assemble the Tacos

1. Place a tortilla on a flat surface.
2. Add a layer of crispy potatoes and a scoop of scrambled eggs.
3. Sprinkle shredded cheese on top (the warmth will help it melt).
4. Top with your favorite extras like salsa, avocado, or cilantro.
5. Fold or roll into a taco and repeat with remaining tortillas.

Step 5: Serve and Enjoy

Serve warm with additional toppings and sides like fruit salad, hash browns, or refried beans for a complete breakfast.

Tips & Variations

• Add protein: Include cooked bacon, sausage, or chorizo for extra heartiness.
• Go vegetarian: Load up on veggies like sautéed peppers or mushrooms.
• Spice it up: Add jalapeños or chipotle hot sauce for heat.
• Make ahead: Store components separately and assemble fresh in the morning.

Final Thoughts

These Potato, Egg, and Cheese Breakfast Tacos are the ultimate comfort breakfast that everyone can customize to their taste. The crispy potatoes and cheesy eggs are satisfying on their own, but the toppings take them to the next level. Whether you’re cooking for family or feeding a crowd, these breakfast tacos are always a win.

The Goods

Potato, Egg, and Cheese Breakfast Tacos

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These crispy, cheesy breakfast tacos with fluffy eggs and potatoes are a quick and hearty way to start your day!

Course Breakfast, Snack

Cuisine American

Recipes

For the Tacos:

• 4 medium russet or Yukon gold potatoes diced (about 3 cups)
• 2 tbsp olive oil or vegetable oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp chili powder optional
• Salt and black pepper to taste
• 6 large eggs
• ¼ cup milk optional, for creamier eggs
• 1 tbsp butter or oil for cooking eggs
• 1 cup shredded cheddar Monterey Jack, or cheese blend
• 8 small flour or corn tortillas

Optional Toppings:

• Salsa or pico de gallo
• Sliced avocado or guacamole
• Chopped cilantro
• Hot sauce
• Cooked bacon or sausage crumbles
• Diced tomatoes

Instructions

Step 1: Cook the Potatoes

• Wash and dice potatoes into ½-inch cubes for even cooking.
• Heat oil in a large skillet over medium heat.
• Add potatoes and season with garlic powder, paprika, chili powder (optional), salt, and pepper.
• Cook for 10–12 minutes, stirring occasionally, until golden brown and tender.
• Transfer to a plate lined with paper towels to drain excess oil.

Step 2: Scramble the Eggs

• Whisk together eggs and milk (if using) in a bowl with a pinch of salt and pepper.
• In a nonstick skillet over medium-low heat, melt butter.
• Pour in eggs and let cook undisturbed for 30 seconds.
• Stir gently with a spatula to form soft curds. Cook until just set and glossy.
• Remove from heat.

Step 3: Warm the Tortillas

• Heat each tortilla in a dry skillet for 15–20 seconds per side.
• Alternatively, microwave stacked tortillas wrapped in a damp paper towel for 20–30 seconds.

Step 4: Assemble the Tacos

• Place a tortilla on a flat surface.
• Add a layer of crispy potatoes and a scoop of scrambled eggs.
• Sprinkle shredded cheese on top (the warmth will help it melt).
• Top with your favorite extras like salsa, avocado, or cilantro.
• Fold or roll into a taco and repeat with remaining tortillas.

Step 5: Serve and Enjoy

• Serve warm with additional toppings and sides like fruit salad, hash browns, or refried beans for a complete breakfast.