Potato Egg and Cheese Breakfast Tacos
These Potato Egg and Cheese Breakfast Tacos are a delicious vegetarian option perfect for any breakfast or brunch occasion.
Equipment
- microwave
- large skillet
- baking sheet
- metal fork
- spatula
Ingredients
Potatoes
- 4 medium russet potatoes about the size of your palm
- 2 tablespoons oil olive oil or a neutral oil like avocado, canola, or grapeseed
- 1.5 teaspoons paprika
- 1 teaspoon granulated garlic
- 0.25 teaspoon cumin or more if desired
- 1.25 teaspoons salt to taste
- 0.2 teaspoon black pepper to taste
Other Ingredients
- 8 pieces corn tortillas
- 1.5-2 cups refried beans
- 8-10 large eggs
- 1.5 cups shredded cheese
Optional Toppings
- pico de gallo
- salsa
- hot sauce
- guacamole
- avocado chunks
- fresh cilantro
- lime juice
Instructions
Preparation
- Wash and dry the potatoes. Prick holes in all sides with a fork and microwave until fork tender, about 2-3 minutes per side.
- Dice the potatoes into bite-size pieces. In a large skillet, heat the oil and add the potatoes, paprika, garlic, cumin, salt, and pepper. Cook until golden brown.
- Heat another skillet, add cooking spray or butter, beat the eggs and cook until scrambled.
- Preheat oven to 425°F. On baking sheet, lay down corn tortillas, spread refried beans, add scrambled eggs, top with potatoes and shredded cheese. Bake for about 10 minutes.
Notes
You can use any kind of potatoes or store-bought breakfast potatoes. Recipe can be adjusted to make more or less tacos.
Nutrition
Serving: 1tacoCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 700mgPotassium: 550mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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