Breakfast Tacos

Breakfast & BrunchCheesyCrunchyHealthyHeartyHolidayLow-CarbQuickSavorySpecial OccasionSpicyStove-TopSummerSweetVegetarian
Time :25 minutes
Yield :6 servings
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The Scoop

Breakfast tacos are proof that mornings can have excellent priorities.
Fluffy scrambled eggs, crispy breakfast potatoes, melty Mexican cheese, and a hit of salsa all get tucked into warm tortillas for a quick, satisfying breakfast that’s ready before your coffee has time to cool down.
Hack it:
Swap the potatoes for crispy hash browns, roasted sweet potatoes, or tater tots.
Add cooked bacon, breakfast sausage, chorizo, or black beans for extra heft.
Try Pepper Jack, cotija, cheddar, or Monterey Jack instead of the Mexican cheese blend.
Finish with avocado, cilantro, lime, sour cream, or a spoonful of guacamole.
Leftovers:
Turn the filling into a breakfast quesadilla with extra cheese.
Layer everything over tortilla chips for loaded breakfast nachos.
Make a breakfast bowl with the eggs, potatoes, salsa, avocado, and cheese.
Crisp leftover tacos in a skillet and serve with salsa and sour cream.

Ingredients

  • 6 eggs
  • 6 flour tortillas
  • 1 1/2 cups prepared breakfast potatoes
  • 1 cup Mexican cheese, shredded salsa, optional, to taste

Directions

  • Whisk the eggs in a medium bowl.
  • Lightly grease a skillet and cook the eggs until scrambled, about 8 minutes.
  • Heat the tortillas for 15-30 seconds intervals until softened.
  • Add the prepared breakfast potatoes and the scrambled eggs to each tortilla, evenly distributing both.
  • Sprinkle an even amount of the cheese on top of each taco.
  • Add the salsa and serve!
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