Name: Cheese Breakfast Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 medium russet or Yukon gold potatoes, diced (about 3 cups); 2 tablespoons olive oil or vegetable oil; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili powder (optional, for spice); Salt and black pepper to taste; 6 large eggs; 1/4 cup milk (optional, for creamier eggs); 1 tablespoon unsalted butter or oil (for cooking eggs); 1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend of your choice); 8 small flour tortillas (or corn tortillas, if preferred); Salsa or pico de gallo; Sliced avocado or guacamole; Chopped fresh cilantro; Hot sauce; Cooked bacon or sausage crumbles; Diced tomatoes

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Introduction

Cheese Breakfast Tacos are a delicious and satisfying way to start your day. Crispy seasoned potatoes, fluffy scrambled eggs, and melted cheese wrapped in warm tortillas make for a comforting and flavorful meal. Customize with your favorite toppings to suit your taste.

Two soft white corn tortillas rest side by side on a wooden tray, each loaded with three visible layers. The bottom layer consists of golden yellow potato slices with slightly crispy edges, topped by a layer of browned ground beef mixed with small diced veggies. Above this is a generous layer of melted bright orange cheese, with scattered bits of red tomato salsa and fresh green parsley as garnish. A woman's hand is gently holding one tortilla from the top edge. The entire scene is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium russet or Yukon gold potatoes, diced (about 3 cups)
2 tablespoons olive oil or vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder (optional, for spice)
Salt and black pepper to taste
6 large eggs
1/4 cup milk (optional, for creamier eggs)
1 tablespoon unsalted butter or oil (for cooking eggs)
1 cup shredded cheddar cheese (or Monterey Jack, or a cheese blend of your choice)
8 small flour tortillas (or corn tortillas, if preferred)
Salsa or pico de gallo
Sliced avocado or guacamole
Chopped fresh cilantro
Hot sauce
Cooked bacon or sausage crumbles
Diced tomatoes

Instructions

Step 1: Prepare the potatoes by washing and dicing them into small, evenly sized 1/2-inch cubes. Heat the oil in a large skillet over medium heat, then add the potatoes in a single layer. Sprinkle with garlic powder, smoked paprika, chili powder (if using), salt, and black pepper. Toss to coat evenly.
Step 2: Cook the potatoes for 10-12 minutes, stirring occasionally, until golden brown and crispy on the outside and tender inside. Adjust heat to prevent burning. Transfer potatoes to a paper towel-lined plate to drain excess oil.
Step 3: In a medium bowl, whisk together the eggs, milk (if using), and a pinch of salt and pepper. Heat a nonstick skillet over medium-low heat and melt the butter.
Step 4: Pour the eggs into the skillet and let them cook undisturbed for about 30 seconds. Gently stir with a spatula, pushing from edges to center to form soft curds. Continue stirring occasionally until eggs are just set but still slightly glossy. Remove from heat.
Step 5: Warm the tortillas one at a time in a dry skillet over medium heat for 15-20 seconds per side until warm and pliable. Alternatively, wrap a stack in a damp paper towel and microwave for 20-30 seconds.
Step 6: Assemble the tacos by placing a warm tortilla on a flat surface. Add a layer of crispy potatoes, then a scoop of scrambled eggs. Sprinkle shredded cheese over the warm eggs to allow melting.
Step 7: Add desired toppings such as salsa, avocado, cilantro, hot sauce, cooked bacon or sausage, and diced tomatoes. Fold or roll the tortilla to enclose the fillings. Repeat with remaining tortillas and fillings.
Step 8: Serve the breakfast tacos immediately, accompanied by extra toppings or sides like fruit, hash browns, or refried beans.

Tips & Variations

For a spicier kick, add jalapeños or a dash of cayenne pepper to the potatoes or eggs.
Use corn tortillas for a gluten-free option or try whole wheat tortillas for added fiber.
Swap cheddar cheese with pepper jack or queso fresco for different flavor profiles.
Add cooked vegetables like bell peppers or onions to the potatoes for extra nutrition and texture.
For vegan tacos, replace eggs with scrambled tofu and use dairy-free cheese alternatives.

Storage

Store any leftover filling (potatoes and scrambled eggs) in an airtight container in the refrigerator for up to 3 days. Keep tortillas wrapped separately to maintain freshness. To reheat, warm the filling gently in a skillet or microwave, and heat tortillas separately to keep them pliable. Assemble fresh before serving for the best texture.

How to Serve

Two soft tacos on a brown wooden tray placed on a white marbled surface, each filled with a base layer of light yellow sliced potatoes topped with melted bright orange cheddar cheese, small chunks of grilled meat, diced red tomatoes, creamy white sour cream dollops, and sprinkled with green fresh herbs. A woman's hand is reaching from the top left corner towards one of the tacos. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes ahead of time?

Yes, you can cook the potatoes a day ahead and store them in the refrigerator. Reheat in a skillet to restore crispiness before assembling the tacos.

What type of cheese works best in breakfast tacos?

Cheddar and Monterey Jack are popular choices for their meltability and mild flavor, but feel free to use any cheese you prefer, such as pepper jack for a bit of heat or queso fresco for a fresher taste.