Crispy Potato Egg and Cheese Breakfast Tacos
Crispy breakfast tacos filled with potatoes, scrambled eggs, cheddar cheese, and avocado.Cooked in a skillet until golden brown and crunchy.Perfect for quick breakfast or brunch.
Ingredients
- 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
- 1 tablespoon olive oil
- 1 lime cut into wedges
Instructions
- Cook the potatoes until golden and crispy. Scramble the eggs in a separate skillet until fluffy.
- Lay the flour tortillas flat and spread a thin layer of mayo ketchup or your favorite sauce over one side of each tortilla.
- Add a few crispy potato pieces to one half of each tortilla.
- Top with scrambled eggs, diced onion, jalapeños, and shredded cheddar cheese.
- Add avocado slices to the center of each taco and finish with a little extra cheese to help seal the tortilla while cooking.
- Heat olive oil in a large nonstick skillet over medium heat.
- Fold each tortilla in half and place the tacos into the skillet.
- Reduce heat to medium-low and cook the Crispy Potato Egg and Cheese Breakfast Tacos for 3–4 minutes per side until golden brown and crispy.
- Cover the skillet with a lid if needed to melt the cheese faster.
- Serve warm with fresh lime wedges.
Notes
- Swap cheddar cheese with Monterey Jack or mozzarella.
- Add salsa, sour cream, or hot sauce before serving.
- Corn tortillas can be used for a gluten-free option.
- Fresh cilantro adds extra freshness and color.