These Breakfast Tacos are made by layering oven-roasted potatoes, fluffy scrambled eggs, and cheese to create a delicious and filling breakfast. They are easily frozen and reheated for busy weekday mornings. Serve them on weekends to family and friends for a scrumptious brunch.
When my family and I lived in Austin, Texas, we discovered the wonderful world of breakfast tacos. We fell in love with them because they are delicious, satisfying, and somehow comforting. The combination of ingredients to create various fillings is endless. Breakfast tacos are always a favorite breakfast entree in our family. If you have not made them, give them a try! I bet they will be a winner with your family too!
Austin is the birthplace of breakfast tacos. They are extremely popular and a staple on many restaurant menus. Breakfast tacos are served all over Austin; at dine-in and fast-food restaurants, grocery stores, and food carts. You can even find them served them at gas stations! How fun is that!
When we moved to Oregon, we were disappointed to learn that breakfast burritos are served in Oregon instead of breakfast tacos. Fortunately, they are quick and easy to make so we can make them at home. Breakfast tacos are on our regular breakfast rotation. However, we miss our favorite taco joints in Austin!
Are you looking for make-ahead breakfasts that your family will love? Then try breakfast tacos. They are the perfect make-ahead breakfast that will keep everyone full until lunch. Make a batch of tacos and either refrigerate them for the week or freeze them. They will be ready for you to reheat for a quick and delicious breakfast on those busy weekday mornings.
Why are breakfast tacos the perfect way to start your day?
- They are delicious! The combination of roasted potatoes and cheesy eggs are loaded with flavor.
- Breakfast tacos are easy to make!
- Only a few ingredients are needed to make them.
- Because they are filling, you do not get hungry before lunch.
- The best part is that they can make them ahead and take no time to reheat.
- Since the tacos do not require utensils to eat, you can eat them on the run.
- Even better, they are versatile so you can accommodate all your family’s food preferences.
- They are morning comfort food at its best.
What is the difference between breakfast burritos and tacos?
The size of the flour tortilla determines whether it is a burrito or taco. Breakfast burritos are huge because they are made with large 10-inch flour tortillas whereas breakfast tacos are smaller and made with 8-inch flour tortillas. One burrito can feed one very hungry person however, it is large enough to feed two people a healthy size serving.
What is the best kind of cheese to use?
Colby Jack and Cheddar cheese are the most popular types of cheese used to make breakfast tacos. However, Pepper Jack and Monterey Jack cheese are also delicious.
Ingredients for Potato, Egg and Cheese Breakfast Taco
- Roasted Potatoes with Onions and Red Peppers-the onions and the red pepper add flavor to the breakfast tacos. These potatoes are roasted in the oven allowing you to prepare the other components while the potatoes cook. Save time by preparing them a day or two ahead of time.
- Flour tortillas-Eight inch flour tortillas are traditionally used for breakfast tacos. If you prefer, corn tortillas can also be used to make breakfast tacos. Mini street flour tortillas are cute and they are the perfect size for young children.
- Eggs-This recipe calls for large eggs however, any size eggs work. However, if you use small eggs, be sure to add one additional egg.
- Cheese-Colby Jack cheese adds flavor and makes the eggs creamy.
- Salsa-Use your favorite salsa or make this salsa in under 5 minutes.
- Cilantro-This optional and it is used as a garnish.
How to make breakfast tacos
Roast Potatoes Warm the Tortillas
- Make Roasted Potatoes with Onions and Red Peppers. To save time, prepare the potatoes ahead of time.
- Warm the tortillas. To keep the tortillas warm, wrap them in foil and place them in a 200°F oven.
Whisk (affiliate link) eggsCook eggs & add cheese Finished eggs
- Whisk (affiliate link) eggs until they are thoroughly combined.
- Cook eggs in a nonstick fry pan (affiliate link). Stir them gently over medium heat. Once they begin to set, add the cheese.
- Continue cooking and stirring the eggs in a figure-eight motion until they are just set. Turn off the stove. They will continue to cook from the residual heat. The eggs should be creamy and moist.
- To assemble the breakfast tacos layer potatoes down the center of the tortilla. Top the potatoes with scrambled eggs. Top the tacos with your favorite garnishes, such as cilantro and salsa. Enjoy!
Delicious Breakfast Taco Variations:
Our favorite breakfast taco is simple. It is made with roasted breakfast potatoes, fluffy scrambled eggs, and cheese. They are topped with our favorite salsa or Pico de Gallo. There are so many other breakfast taco combinations. When you are adventurous, try some of the following combinations with scrambled eggs:
- Plain breakfast tacos, simple add cheese
- Cheese, and bacon
- Potatoes, cheese, and bacon--my boys like this one!
- Breakfast sausage, potatoes, and cheese
- Chorizo (Mexican sausage) and cheese
- Black beans and cheese
- Refried beans and cheese
What kind of toppings can be used?
Breakfast tacos are delicious with or without toppings. Some of the most popular are:
- Sliced Avocado
- Guacamole
- Salsa
- Hot Sauce
- Pico de Gallo
- Cilantro
- Pickled red onion
- Sliced or diced Jalapenos
- Additional cheese
- Sour cream or Greek yogurt
Tips for success
- Cut the potatoes in small dices ¼ inch.
- To save time, roast the potatoes ahead of time and warm them in the microwave for 1-2 minutes before assembling the breakfast tacos.
- Use a nonstick fry pan (affiliate link) to cook the eggs, you will be happy that you did. If you use a cast iron or regular skillet, add extra oil or butter to prevent the eggs from sticking to the pan.
- The eggs should be creamy and moist. Be careful not to overcook them.
- Warm the tortillas in a hot pan to get nice brown spots on the tortillas.
- In order not to overfill the tortillas, put a thin strip of potatoes and eggs down the middle of the tortilla.
- To prevent the tortilla from getting soggy, cool the scrambled eggs and roasted potatoes for a few minutes and then place the roasted potatoes on the tortilla and then top with the scrambled eggs. Another option is not to add the cheese to the eggs when cooking them. Place the cheese on the tortilla before adding the eggs and potatoes.
- If you freeze the tacos, place them in the freezer as soon as they are filled to prevent the steam from softening the tortilla.
How to make breakfast tacos ahead of time
Breakfast tacos are ideal to be made ahead of time because they freeze well and are easily reheated.
To freeze the tacos:
- Wrap the tacos individually in foil wrap.
- Place them on a sheet pan (affiliate link) and put the pan in the freezer.
- Once they are frozen, but the breakfast tacos in a plastic zip-top freezer bag.
- The breakfast tacos can be frozen for 1 month.
To reheat the tacos:
There are two different methods that can be used to reheat the tacos.
- Unwrap the breakfast tacos, place them on a microwave-safe dish. Heat them on high 1-2 minutes or until they reach 165°F.
- Place foil-wrapped tacos in an oven at 350°F for 10 minutes or until they reach 165°F.
What to serve with breakfast tacos
Breakfast tacos are the perfect grab and go weekday breakfast because you do not need utensils to eat them. To make a complete and nourishing meal, add a banana or other handheld fruit and beverage of your choice and you are ready to go!
For a relaxing weekend brunch, serve a fresh fruit salad made with oranges, grapefruit, and sliced strawberries.
Add a mimosa made with mango juice and prosecco to complete the meal. If you have children or prefer not to drink alcohol, make a mimosa mocktail. Substitute sparkling cider for the prosecco. It is very refreshing! My boys loved to drink this mocktail with brunch when they were young!
Easy Breakfast Tacos with Potatoes, Eggs, and Cheese
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: Tex-Mex
Description
These breakfast tacos are made with roasted potatoes, silky scrambled eggs, and Colby Jack cheese. Make them ahead and reheat them on busy weekday mornings or make them for a lazy weekend brunch.
Ingredients
- 1 ½ cups Roasted potatoes with onions and red pepper
- 6 8-inch flour tortillas
- 6 large eggs
- 1 tablespoon oil (canola, vegetable or olive oil)
- 1 cup grated Colby Jack cheese
- Cilantro for garnish (optional).
- Your favorite salsa
Instructions
Warm the tortillas
- Preheat the oven to 200 °F.
- Heat a cast-iron pan, griddle, or other heavy bottom skillets over medium-high heat until it is hot. To test if it is hot enough, add a few drops of water to the pan. If it sizzles, it is hot enough.
- Place a tortilla in the pan for 20 seconds or until the tortilla is "puffed" up and has brown spots on it. Turn the tortilla and cook the other side for about 20 seconds or until it has a few brown spots. When it is done, place the tortilla on a sheet of aluminum foil. Heat remaining tortillas and wrap them in the foil. Place the foil-wrapped tortillas in the oven until you are ready to assemble the tacos.
Make the scrambled eggs and cheese
- Break the eggs into a medium-size bowl and whisk (affiliate link) them for about 1 minute or until you do not see any egg white. The eggs should have a uniform color and the whites should be well incorporated with the egg yolks.
- Whisk (affiliate link) in the salt.
- In a nonstick fry pan (affiliate link) heat the oil over medium heat. You can use a regular skillet if you do not have a non-stick skillet but add an additional 2 teaspoons of oil.
- Add the whisked eggs to the skillet. Gently stir the eggs, by pulling the eggs from the edge of the pan to the middle in a figure-eight motion.
- Once the eggs are almost cooked, there will still be some runny egg, add the cheese. Continue to gently stir the eggs and cheese until the eggs are just set. Be careful not to overcook the mixture.
Assemble the breakfast tacos
- Remove the tortillas from the oven and lay them on a cutting board (affiliate link) or another surface so that you can assemble the breakfast tacos.
- Distribute 2-3 tablespoons of the potatoes down the middle of the tortillas, top with 2-3 tablespoons of the egg and cheese mixture.
- Garnish with cilantro.
- Fold the tortilla in half.
- Serve the breakfast tacos with your favorite salsa or hot sauce.
Enjoy!
Notes
- Cut the potatoes in small dices ¼ inch.
- To save time, roast the potatoes ahead of time and warm them in the microwave for 1-2 minutes before assembling the breakfast tacos.
- Use a nonstick fry pan (affiliate link) to cook the eggs, you will be happy that you did. If you use a cast iron or regular skillet, add extra oil or butter to prevent the eggs from sticking to the pan.
- The eggs should be creamy and moist. Be careful not to overcook them.
- Warm the tortillas in a hot pan to get nice brown spots on the tortillas.
- In order not to overfill the tortillas, put a thin strip of potatoes and eggs down the middle of the tortilla.
- To prevent the tortilla from getting soggy, cool the scrambled eggs and roasted potatoes for a few minutes and then place the roasted potatoes on the tortilla and then top with the scrambled eggs. Another option is not to add the cheese to the eggs when cooking them. Place the cheese on the tortilla before adding the eggs and potatoes.
- If you freeze the tacos, place them in the freezer as soon as they are filled to prevent the steam from softening the tortilla.
Nutrition
- Serving Size: Serving
- Calories: 369
- Sugar: 1.1 g
- Sodium: 874 mg
- Fat: 19.2 g
- Carbohydrates: 32.5 g
- Protein: 16.8 g
- Cholesterol: 205.6 mg
Keywords: #Breakfast Tacos, #Texas Breakfast Tacos, #Breakfast, #Brunch
Disclaimer: The nutritional information provided is approximate and calculated using online tools. Information can vary depending on various factors, but we have endeavored to be as accurate as possible.
There are links to Amazon for equipment that I use to make this recipe for your convenience. If you purchase the equipment, I will receive a small commission. For more information, please read my policy.
Martha Sweeney
This recipe was easy to follow. It was quick. I am not really a cook but my tacos came out perfect and delicious.
★★★★★
Gitta
I am happy you enjoyed this recipe! Thanks for the feedback!
Mitzi
Gitta, I prepared your Breakfast Tacos recipe and used also your Salsa recipe for topping. My family and I enjoyed them tremendously. They were delicious fresh or frozen and reheated. Even so we love Tacos I always hesitated to prepare them in the morning because of time. No more! I also would recommend your Roasted Potato recipe. It makes a delicious side dish.Thank you for sharing your recipes!
.
★★★★★
Gitta
Thank you for making three of the recipes from the blog! I am so happy you enjoyed all of them and that you can keep a stash of frozen breakfast tacos in the freezer to eat at any time. Thank you also for the feedback. I appreciate you taking the time to comment.