Potato Breakfast Tacos
These hearty breakfast tacos are filled with crispy potatoes, scrambled eggs, and cheese. They're perfect for a weekend brunch or a quick weekday breakfast.
Ingredients - Serves 4
- Cilantro - 1/4 cup, chopped
- Salsa - 1/2 cup
- Tortillas - 8
- Cheddar cheese - 1 cup, shredded
- Milk - 1/4 cup
- Eggs - 8
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Potatoes - 2 large, diced
Let's Get Started
- Preheat the oven to 400°F. Toss the diced potatoes with the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, or until crispy and golden.
- While the potatoes are roasting, whisk together the eggs and milk in a bowl. Scramble the eggs in a non-stick skillet over medium heat until they're just set. Stir in the shredded cheese until it's melted and creamy.
- Warm the tortillas in a dry skillet over medium heat until they're soft and pliable.
- To assemble the tacos, spoon some of the scrambled eggs onto each tortilla. Top with the roasted potatoes, a spoonful of salsa, and a sprinkle of chopped cilantro.
- Serve the tacos immediately, with extra salsa on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 15g
- Carbs: 40g
- Protein: 15g
- Sodium: 500mg
- Sugar: 3g
