Description
Easy Potato, Egg, and Cheese Breakfast Tacos are your go-to breakfast when you want something warm, satisfying, and full of flavor. Crisp golden potatoes, fluffy eggs, melty cheddar cheese, and a pop of fresh pico de gallo are all tucked into soft tortillas for the perfect bite. This recipe is easy to customize and ideal for feeding a group or prepping ahead.
Ingredients
2 medium potatoes (Russet or Yukon Gold), peeled and diced
4 large eggs
1 cup shredded cheddar cheese
4 small flour tortillas
1/2 cup pico de gallo
1 tablespoon butter or oil (for cooking)
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Hot sauce, sour cream, or avocado (optional toppings)
Instructions
1. Peel and dice the potatoes into small cubes.
2. Heat butter or oil in a large skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook for 12–15 minutes until golden and crispy. Stir occasionally. Set aside.
3. In another skillet, cook the eggs to your liking (scrambled, sunny-side up, or over-easy). Lightly season with salt and pepper.
4. Warm the tortillas in a dry skillet or microwave until soft and pliable.
5. Assemble each taco by layering the crispy potatoes, then the eggs, and top with shredded cheddar cheese.
6. Add pico de gallo and optional toppings like hot sauce, sour cream, or avocado slices.
7. Garnish with chopped cilantro if desired and serve immediately.
Notes
Make sure the potatoes are diced small for even cooking and extra crispiness.
Warm tortillas before assembling to prevent cracking or tearing.
Cook eggs to your favorite style—scrambled for easy prep or fried for a rich yolk.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 1g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 195mg
Keywords: breakfast tacos, eggs, potatoes, cheese