Breakfast Tacos
These breakfast tacos are filled with silky scrambled eggs, crisp roasted potatoes, creamy avocado, melted cheese, and bright salsa, making them perfect for a hearty morning meal.
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.
Notes
Store roasted potatoes and scrambled eggs separately in airtight containers for up to 3–4 days. Tortillas keep best wrapped for 2–3 days. Freeze potatoes for up to 3 months; eggs do not freeze well.