Description
Craving a hearty, savory start to your morning? These Easy Potato, Egg, and Cheese Breakfast Tacos are exactly what you need. With crispy pan-fried potatoes, perfectly cooked eggs, and gooey cheddar cheese, all wrapped in a warm tortilla, this dish is a satisfying and quick breakfast favorite. Ideal for meal prep, brunch gatherings, or a comforting solo breakfast, it’s one of those easy recipes that checks all the boxes: flavor, texture, and versatility. Whether you’re after breakfast ideas, food ideas for the weekend, or a healthy snack with protein and carbs, this simple taco recipe fits right in.
Ingredients
1 tablespoon butter or oil
2 cups diced potatoes
4 large eggs
4 small flour tortillas
1 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)
1/4 cup salsa or pico de gallo (optional)
Instructions
1. Heat butter or oil in a skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook until golden and tender, about 12-15 minutes. Stir occasionally.
2. In a separate skillet (or the same one after removing potatoes), cook the eggs to your liking—scrambled or fried. Season lightly.
3. Warm tortillas on a dry skillet or in foil in the oven for a few minutes until soft and pliable.
4. Assemble each taco by layering potatoes, then an egg, and topping with shredded cheddar cheese.
5. Add cilantro and salsa or any toppings of choice, then serve immediately.
Notes
Use pre-shredded hash browns to save time if you don’t want to dice potatoes.
For meal prep, store eggs and potatoes separately and assemble fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg
Keywords: breakfast ideas, tacos, easy recipe, food ideas, quick breakfast