Description
These Potato Egg and Cheese Breakfast Tacos are a delicious and satisfying way to start your day. With crispy seasoned potatoes, fluffy scrambled eggs, creamy refried beans, and melted cheese tucked inside warm corn tortillas, they offer a perfect blend of textures and flavors. Enhanced with optional fresh toppings like salsa and avocado, this recipe makes a hearty breakfast for the whole family.
Ingredients
Base Ingredients
- 8 corn tortillas
- 1 1/2 – 2 cups refried beans
- 8-10 large eggs
- 1 – 1/2 cups shredded cheese
Potatoes and Seasoning
- 4 medium sized russet potatoes (about the size of your palm)
- 2 tablespoons oil (olive oil or neutral oil like avocado, canola, or grapeseed)
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1/4 teaspoon cumin (or more if desired)
- Salt (about 1 1/4 teaspoons)
- Black pepper (about 1/5 teaspoon)
Optional Toppings
- Pico de Gallo
- Salsa
- Hot sauce
- Guacamole
- Avocado chunks
- Fresh cilantro
- Lime juice
Instructions
- Prepare Potatoes: Thoroughly wash and dry the russet potatoes. Using a metal fork, prick holes all around each potato. Place them on a microwave-safe plate and microwave until fork-tender but still holding shape, about 2-3 minutes per side using the baked potato setting.
- Dice and Cook Potatoes: Allow the potatoes to cool slightly if desired, then dice into bite-sized pieces. Heat a large skillet over medium heat and add the oil. Toss potatoes with paprika, granulated garlic, cumin, salt, and pepper until fully coated. Spread potatoes in a single layer in the skillet and cook without stirring for 3-4 minutes until golden brown. Flip and cook the other side until crispy to your liking. Optionally, sprinkle extra salt after cooking.
- Scramble Eggs: In a separate large skillet over medium heat, spray with cooking spray or melt butter. Beat eggs with a pinch of salt and pepper, then pour into the hot pan. Cook while stirring gently until scrambled to your desired doneness.
- Prepare Tortillas: Preheat the oven to 425°F (220°C). Warm the corn tortillas briefly over an open flame or in a skillet with a bit of cooking spray.
- Assemble Tacos: Lay tortillas on a baking sheet. Spread about 2 tablespoons of refried beans evenly over each tortilla. Divide scrambled eggs equally onto the tortillas, then add a generous spoonful of the crispy potatoes on top. Sprinkle each with 1-2 tablespoons of shredded cheese.
- Bake Tacos: Place the baking sheet in the oven and bake for about 10 minutes, or until the cheese has melted and the tacos are heated through.
- Serve: Remove from oven and add any optional toppings such as pico de gallo, salsa, guacamole, avocado chunks, fresh cilantro, or a squeeze of lime juice before serving.
Notes
- Using the potato skin adds crispiness and cuts prep time by skipping peeling.
- Cooking potatoes in the skillet allows you to control crispiness — cook longer for more crunch.
- Warming tortillas before baking prevents them from becoming stiff.
- Optional toppings allow customization to your taste and add freshness and extra flavor.
- Ensure potatoes are fork tender in the microwave to avoid undercooked pieces.
