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Olivia

Potato, Egg, and Cheese Breakfast Tacos

These Potato, Egg, and Cheese Breakfast Tacos combine fluffy scrambled eggs, crispy golden potatoes, and melted cheese in a warm tortilla for the ultimate morning bite. Perfect for busy weekdays or relaxed weekend brunch, they’re quick to make, full of flavor, and easily customizable to suit your taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: Tex-mex
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients:
  • 2 cups diced potatoes russet or Yukon gold
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 8 small flour tortillas
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
Optional Add-ins:
  • Diced onions
  • Bell peppers
  • Cooked bacon or sausage
  • Salsa or hot sauce
  • Fresh cilantro

Equipment

  • Large skillet
  • Nonstick frying pan
  • Spatula
  • Knife and cutting board

Method
 

  1. Heat 1 tbsp oil in a large skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook until golden and tender, about 12 minutes.
  2. In a separate skillet, scramble eggs with a pinch of salt until fluffy. Remove from heat.
  3. Warm tortillas in a dry skillet or microwave.
  4. Assemble tacos: layer potatoes, scrambled eggs, and cheese inside tortillas.
  5. Add any optional toppings, fold, and serve immediately.

Notes

Helpful Tips for Potato, Egg, and Cheese Breakfast Tacos
  • Par-cook your potatoes – Boil or microwave diced potatoes for a few minutes before pan-frying. This ensures they’re tender inside and crisp outside.
  • Season in layers – Salt the potatoes while cooking, season the eggs as they set, and give a final sprinkle over the assembled tacos for balanced flavor.
  • Use a mix of cheeses – Combining sharp cheddar with melty Monterey Jack or pepper jack gives a creamier, more flavorful bite.
  • Warm the tortillas – Heat them directly on a dry skillet or over an open flame for 20–30 seconds per side to make them pliable and slightly charred.
  • Scramble low and slow – Cook eggs over low heat for soft, fluffy curds that don’t dry out.
  • Customize toppings – Add avocado slices, salsa, pickled onions, or a dollop of sour cream for extra flair.