Description
Kickstart your morning with these Hearty Potato, Egg & Cheese Breakfast Tacos. A filling, savory staple featuring soft scrambled eggs, perfectly roasted potatoes, and red peppers, all piled high with melted Colby Jack cheese inside warm flour tortillas.
Ingredients
The Filling
- 6 large eggs
- 1 1/2 cups roasted potatoes (pre-cooked with onions and red peppers)
- 1 cup Colby Jack cheese, grated
- 1 tablespoon oil
- Pinch of salt
The Shells & Toppings
- 6 (8-inch) flour tortillas
- Salsa (your favorite variety)
- Fresh cilantro, for garnish
Instructions
Warm Tortillas: Toast each tortilla in a dry skillet for 20 seconds per side. Keep warm in a foil-wrapped bundle in a 200°F oven.
Whisk: Whisk eggs vigorously for 1 minute until uniform. Stir in salt.
Scramble: Heat oil in a nonstick skillet. Pour in eggs and use a figure-eight motion with a spatula to create large curds. Stir in Colby Jack when eggs are 90% set.
Assemble: Layer roasted potatoes and cheesy eggs in the center of each warm tortilla.
Serve: Garnish with cilantro and serve immediately with salsa.
Notes
Figure-Eight Secret: Sweeping motions keep air in the eggs for fluffier, restaurant-style curds.
Residual Heat: Pull eggs off the heat when they look slightly runny; they will finish cooking on the plate.
Potato Prep: Toss pre-cooked potatoes in the pan for 2 minutes before the eggs if they are cold.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop / Scrambling
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: 1 Taco
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 195mg
Keywords: potato and egg breakfast tacos, cheesy breakfast tacos, soft scrambled eggs, roasted potato tacos, easy breakfast meal prep, morning comfort food