Crispy Potato Egg and Cheese Breakfast Tacos
Crispy breakfast tacos filled with potatoes, eggs, cheddar cheese, and avocado.Cooked until golden brown and perfectly cheesy.An easy and satisfying breakfast recipe ready in 25 minutes.
Ingredients
- 1 cup cooked potatoes diced or cubed
- 4 eggs scrambled
- 1/4 white onion diced
- 1 jalapeño diced with seeds removed
- 1/2 avocado sliced
- 1 cup shredded cheddar cheese
- 6 small flour tortillas
- 1/3 cup mayo ketchup or favorite sauce optional
- 1 tablespoon olive oil
- 1 lime cut into wedges
Instructions
- Cook the potatoes until golden and crispy if they are not already prepared.
- Scramble the eggs in a skillet over medium heat until fluffy and fully cooked.
- Lay the tortillas flat and spread a thin layer of mayo ketchup or your preferred sauce over one side of each tortilla.
- Add several pieces of potatoes on top of the sauce.
- Layer scrambled eggs, diced onion, jalapeños, and shredded cheddar cheese over the potatoes.
- Place avocado slices in the center and top with a little extra cheese to help seal the tacos.
- Heat olive oil in a large nonstick skillet over medium heat.
- Once heated, place the Crispy Potato Egg and Cheese Breakfast Tacos into the skillet and reduce the heat to medium-low.
- Cook each side for 3–4 minutes until the tortillas are crispy and golden brown.
- Cover the skillet with a lid if needed to help melt the cheese faster.
- Serve warm with lime wedges for garnish.
Notes
- Swap cheddar for Monterey Jack or mozzarella cheese.
- Add hot sauce, salsa, or sour cream for serving.
- For extra crispiness, lightly brush tortillas with oil before cooking.
- Fresh cilantro makes a delicious garnish.