A warm stack of corn tortillas filled with silky scrambled eggs, crisp roasted russet cubes, creamy avocado, melted cheese, and bright salsa — these breakfast tacos are the kind of meal that makes mornings feel like a celebration. They’re quick enough for a weekend brunch, sturdy enough for a grab-and-go weekday, and simple to scale for a crowd. If you like hearty morning plates, you might also enjoy this high-protein breakfast bowl with fluffy pancakes as another make-ahead option.
Why you’ll love this dish
These tacos hit the sweet spot between comfort and convenience. Roasting the diced russet gives you crisp, golden potatoes with minimal babysitting; soft-scrambled eggs provide a creamy contrast; and warming cheese in the tortilla creates little pockets of melty bliss. They’re budget-friendly, family-friendly, and forgiving — perfect for cooks who want big flavor without fuss.
“Simple steps, huge payoff: the potatoes roast unattended while you finish the eggs and warm the tortillas. My whole family loved them.” — a reader review
Why make these at home rather than ordering out? You control the salt and spice, choose better oils and cheese, and can customize heat, toppings, and portion sizes without breaking the bank.
How this recipe comes together
This recipe follows three parallel threads that converge at assembly:
- Roast the diced russet until golden and crispy (about 25 minutes) for texture and flavor.
- Gently scramble eggs over medium-low heat to keep them glossy and tender (3–4 minutes).
- Warm tortillas with cheese in a hot skillet so the cheese melts and the tortilla becomes pliable.
Once each component is ready you assemble: scrambled eggs, roasted potatoes, avocado slices, and salsa — then eat immediately.
What you’ll need
- 8 corn tortillas
- 1 large russet potato (about 10–12 oz), peeled and diced into roughly 1/2-inch cubes
- 1 tablespoon neutral oil (vegetable, canola, or avocado) — avocado oil gives a slightly cleaner flavor
- 1/2 teaspoon salt (for potatoes)
- 1/2 teaspoon smoked paprika — optional, adds a gentle smokiness
- 1/4 teaspoon black pepper
- 1 tablespoon butter (for eggs)
- 6 large eggs, whisked and seasoned with a pinch of salt and pepper
- 1 cup shredded mozzarella (or Chihuahua/Monterey Jack) — cheeses that melt well are best
- 1 ripe avocado, thinly sliced
- Salsa of your choice (tomato, tomatillo, or store-bought)
Notes/substitutions: Use Yukon Golds if you prefer a creamier interior. For dairy-free, swap the butter with a tablespoon of oil and use a dairy-free cheese or skip the cheese and warm the tortillas plain.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with a sheet of parchment or foil for easier cleanup.
- Toss the diced russet with the oil, 1/2 teaspoon salt, smoked paprika, and black pepper on the baking sheet so pieces are in a single layer.
- Roast for 25 minutes, flipping once halfway through, until the cubes are golden and crisp at the edges. Keep an eye on the final 5 minutes so they don’t overbrown.
- While the potatoes roast, melt 1 tablespoon butter in a skillet over medium-low heat. Pour in the whisked eggs and stir gently with a spatula, folding as they set. Cook until mostly set but still glossy — about 3–4 minutes total — then remove from heat (carryover cooking will finish them).
- To warm tortillas and melt cheese, heat a clean skillet over medium-high. Place a tortilla in the pan, sprinkle cheese on one half, then fold the tortilla over and press gently with a spatula. Cook until the cheese melts and the tortilla is warm and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.
- Assemble: open a warm tortilla, add a scoop of scrambled eggs, a few roasted potato cubes, avocado slices, and a spoonful of salsa. Serve immediately.
What to serve it with
Best pairings: a simple green salad or lightly dressed cabbage slaw for crunch, pickled onions for acid, or black beans to make it more filling. If you’re planning a larger brunch spread, balance the tacos with lighter sides — or offer something heartier like my creamy gnocchi with spinach and feta for guests who want an Italian twist. The bright, acidic salsa and creamy avocado keep the plate from feeling heavy.
Storage and reheating tips
- Refrigeration: Store roasted potatoes and scrambled eggs separately in airtight containers for up to 3–4 days. Tortillas keep best wrapped in foil or a sealed bag for 2–3 days.
- Freezing: Potatoes freeze well in a sealed container for up to 3 months; eggs don’t freeze well if you care about texture.
- Reheating: Reheat potatoes on a baking sheet at 400°F (200°C) for 8–10 minutes to regain crispness. Gently reheat eggs over low heat in a skillet with a splash of water, stirring, or use a microwave-safe dish with 20–30 second bursts and gentle stirring. Warm tortillas in a hot skillet or wrapped in foil in the oven for a few minutes.
- Safety: Discard cooked eggs left at room temperature longer than 2 hours to prevent bacterial growth.
Helpful cooking tips
- Dice potatoes uniformly (about 1/2 inch) so they roast evenly.
- Use a hot oven and a single layer on the sheet pan — crowding leads to steam and limp potatoes.
- Cook eggs low and slow. Medium-low heat yields creamy curds; high heat makes them dry. Remove eggs when slightly underdone.
- To toast tortillas quickly for folding, press down with a spatula so the cheese contacts the hot pan evenly.
- Keep a warmed towel over stacked tortillas to maintain pliability while assembling multiple tacos.
Flavor swaps
- Make it smoky: add chipotle in adobo to the eggs or salsa.
- Make it vegetarian/vegan: replace eggs with tofu scramble and swap butter and cheese for vegan options.
- Add protein: shredded chicken, chorizo, or black beans are great additions. Crisp chorizo pairs especially well with smoked paprika on the potatoes.
- Go green: use tomatillo salsa and add fresh cilantro and lime for a tangy, herbal profile.
- Make it breakfast-for-dinner: top with pickled jalapeños and a fried egg instead of scrambled.
Common questions
Q: Can I prep components ahead of time?
A: Yes — roast the potatoes and make the scrambled eggs up to 3 days ahead (store separately). Reheat potatoes in the oven for best texture and gently reheat eggs on the stovetop or microwave.
Q: Can I use flour tortillas instead of corn?
A: Absolutely. Flour tortillas are more flexible and may be easier to fold when filled, though corn gives a more authentic, slightly nutty flavor.
Q: How can I keep the potatoes crisp when serving a crowd?
A: Roast them on multiple sheet pans (don’t crowd) and reheat briefly at high heat (425°F/220°C) right before serving. Alternatively, keep them in a warm oven (200°F/95°C) on a rack to avoid steam on the pan.
Q: Is this recipe kid-friendly?
A: Very much so — mild cheese and simple salsa usually appeal to kids. Serve salsa on the side so picky eaters can customize.
Q: What’s the best cheese to use?
A: Mozzarella, Chihuahua, or Monterey Jack melt reliably and have mild flavor. For more punch, mix in a little cheddar or pepper jack.
If you want more make-ahead breakfast ideas or protein-rich morning recipes, check out this creamy gnocchi with spinach and feta for inspiration on building a larger meal plan.
Breakfast Tacos
Ingredients
For the Tacos
- 8 pieces corn tortillas
- 1 large russet potato, peeled and diced about 10–12 oz
- 1 tablespoon neutral oil vegetable, canola, or avocado
- 1/2 teaspoon salt for potatoes
- 1/2 teaspoon smoked paprika optional
- 1/4 teaspoon black pepper
- 1 tablespoon butter for eggs
- 6 large eggs, whisked seasoned with a pinch of salt and pepper
- 1 cup shredded mozzarella or Chihuahua/Monterey Jack
- 1 ripe avocado, thinly sliced
- to taste salsa tomato, tomatillo, or store-bought
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil.
- Toss the diced russet with the oil, salt, smoked paprika, and black pepper on the baking sheet so pieces are in a single layer.
- Roast for 25 minutes, flipping once halfway through until golden and crisp.
- While the potatoes roast, melt the butter in a skillet over medium-low heat. Pour in the whisked eggs and stir gently until mostly set but still glossy, about 3–4 minutes. Remove from heat.
- In another skillet, heat over medium-high. Place a tortilla in the pan, sprinkle cheese on one half, fold the tortilla over and press gently. Cook until the cheese melts and the tortilla is warm.
Assembly
- Open a warm tortilla, add a scoop of scrambled eggs, a few roasted potato cubes, avocado slices, and a spoonful of salsa.
- Serve immediately.