Potato Egg Cheese Breakfast Tacos (Printable Version)
Warm tortillas stuffed with crispy potatoes, fluffy eggs, and melted cheese make this hearty Tex-Mex breakfast perfect for feeding a crowd.
# What You Need:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced
02 - 1 small onion, finely chopped
03 - 1 jalapeño, seeded and diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 1 cup shredded cheddar cheese (or Monterey Jack)
→ Pantry
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste
→ Tortillas & Toppings
09 - 8 small flour or corn tortillas
10 - 1/4 cup chopped fresh cilantro
11 - Salsa, for serving
# How-To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10-12 minutes.
02 - Stir in the chopped onion and jalapeño. Cook until softened, about 3 minutes. Season with salt and black pepper. Transfer the mixture to a plate and keep warm.
03 - In a bowl, whisk eggs with milk, salt, and black pepper until well combined.
04 - In the same skillet, heat remaining olive oil over medium-low heat. Pour in eggs and scramble gently, stirring with a spatula until just set.
05 - Add the cooked potato mixture back to the skillet with eggs and sprinkle in cheese. Stir until cheese is melted and everything is combined. Remove from heat.
06 - Warm the tortillas in a dry skillet or microwave until flexible.
07 - Divide the potato-egg-cheese filling among the tortillas. Top with fresh cilantro and serve with salsa.
# Expert Hints:
01 -
- Everything cooks in one skillet so cleanup is practically non existent
- The combination of crispy potatoes and fluffy eggs hits every texture you could want
- These tacos reheat beautifully for lunch the next day
02 -
- Do not rush the potatoes, getting them properly golden is what makes these tacos special
- Keep the heat on the lower side when scrambling eggs so they stay creamy and soft
03 -
- Cut your potatoes into evenly sized pieces so they all cook at the same rate
- Grate your own cheese instead of buying pre shredded for better melting