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Cheese Breakfast Tacos Recipe

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★★★★★

4.9 from 149 reviews

Delicious and easy-to-make Cheese Breakfast Tacos featuring crispy seasoned potatoes, fluffy scrambled eggs, melted cheddar cheese, and your favorite toppings all wrapped in warm tortillas. Perfect for a hearty and satisfying morning meal.

Ingredients

Scale

Potatoes

  • 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

Eggs

  • 6 large eggs
  • 1/4 cup milk (optional, for creamier eggs)
  • 1 tablespoon unsalted butter or oil (for cooking eggs)

Other

  • 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

  1. Prepare the Potatoes: Wash and dice the potatoes into small, evenly sized 1/2-inch cubes to ensure even cooking. Heat 2 tablespoons of olive or vegetable oil in a large skillet over medium heat. Add the diced potatoes in a single layer. Season with garlic powder, smoked paprika, optional chili powder, salt, and black pepper. Toss to coat evenly. Cook for 10-12 minutes, stirring occasionally, until golden brown and crispy on the outside and tender inside. Transfer the potatoes to a plate lined with paper towels to drain excess oil.
  2. Scramble the Eggs: In a medium bowl, whisk together 6 large eggs with 1/4 cup milk (if using), and season with a pinch of salt and pepper. Heat a nonstick skillet over medium-low heat and melt 1 tablespoon unsalted butter. Pour the eggs into the skillet and let them cook undisturbed for about 30 seconds. Gently stir with a spatula, pushing eggs from the edges toward the center to form soft, fluffy curds. Continue stirring occasionally until the eggs are just set but slightly glossy. Remove from heat and set aside.
  3. Warm the Tortillas: Heat each tortilla individually in a dry skillet over medium heat for 15-20 seconds per side until warm and pliable. Alternatively, wrap a stack of tortillas in a damp paper towel and microwave for 20-30 seconds.
  4. Assemble the Tacos: Place a warm tortilla on a flat surface. Add a layer of crispy potatoes, followed by a scoop of scrambled eggs. Sprinkle shredded cheddar cheese on top while eggs are still warm to allow the cheese to melt slightly. Add desired toppings such as salsa, avocado, cilantro, hot sauce, cooked bacon or sausage crumbles, and diced tomatoes. Fold the tortilla in half or roll to form a taco. Repeat for remaining tortillas.
  5. Serve and Enjoy: Serve the tacos immediately with extra toppings or sides such as fresh fruit, hash browns, or refried beans for a complete breakfast experience.

Notes

  • Use russet potatoes for extra crispiness or Yukon gold for a creamier texture.
  • Milk in the eggs is optional but helps make them creamier.
  • Adjust spices according to your preferred heat level, omitting chili powder if you prefer a mild taco.
  • For a gluten-free option, substitute flour tortillas with corn tortillas.
  • Leftover potatoes can be stored and reheated for other meals.
  • Feel free to add protein toppings like bacon or sausage for added flavor.

Keywords: Breakfast tacos, cheese breakfast tacos, scrambled egg tacos, crispy potato tacos, easy breakfast recipe, Mexican breakfast, tortillas

Find it online: https://liamjayne.com/cheese-breakfast-tacos-recipe/