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Potato, Egg, and Cheese Breakfast Tacos: A Beginner’s Guide to Brunch Bliss

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Brunch just got a whole lot tastier! These Potato, Egg, and Cheese Breakfast Tacos are a fun, easy, and satisfying way to start your day. Imagine crispy potatoes, fluffy scrambled eggs, and melty cheese all nestled in a warm corn tortilla. Add your favorite toppings for a personalized breakfast experience. This easy recipe is perfect for beginner cooks, requiring minimal prep and delivering maximum flavor.

Ingredients

Scale
  • 8 corn tortillas
  • 1 ½ – 2 cups refried beans
  • 8–10 large eggs
  • 1 – 1 ½ cups shredded cheese
  • 4 medium russet potatoes
  • 2 tbsp oil (olive or neutral)
  • 1 ½ tsp paprika
  • 1 tsp granulated garlic
  • ¼ tsp cumin
  • Salt and pepper to taste
  • Optional toppings: pico de gallo, salsa, hot sauce, guacamole, avocado, cilantro, lime juice

Instructions

  • Prepare the Potatoes: Thoroughly wash and dry your potatoes. Scrubbing the potatoes removes any dirt or debris. Prick holes in all sides of the potatoes with a metal fork. Pricking holes prevents the potatoes from exploding in the microwave – a very important step! Microwave potatoes until fork tender, but not falling apart. You want the potato to be fully cooked but also have a little give in the middle. I usually just use the baked potato button and cook the potatoes for about 2-3 minutes, flip and cook for another 2 minutes or so. The cooking time will depend on the size of your potatoes and the wattage of your microwave. The potatoes should be soft enough that a fork easily pierces them, but they shouldn’t be mushy.
  • Dice the Potatoes: The potatoes will be really hot, so you can either carefully dice them right away (using oven mitts!) or allow them to cool slightly before dicing. Cooling them slightly will make them easier to handle. Use a sharp knife to cut the potatoes into bite-sized pieces. You can make them whatever size you like, but bite-sized pieces are best for tacos. You can leave the skins on for added texture and nutrients, or peel them if you prefer.
  • Season and Cook the Potatoes: Heat a large skillet over medium heat and add the oil (olive oil or your neutral oil of choice). Let the oil heat up and then add the diced potatoes, paprika (sweet or smoked), granulated garlic, cumin, salt, and pepper. Mix everything together and make sure the potatoes are completely coated with the oil and seasonings. Use a spatula to press down the potatoes in a single layer and let them cook undisturbed for about 3-4 minutes. This allows the potatoes to get nice and crispy on one side. Flip the potatoes and let them cook on the other side until they are golden brown and crispy all over. The longer you cook them, the crispier they will get, so it’s up to you how crispy you want them! Sometimes I like to sprinkle a little extra salt on them after they’ve finished cooking, totally optional though. Keep an eye on the potatoes and adjust the cooking time as needed. You may need to flip them more frequently if they are browning too quickly on one side.
  • Make the Eggs: Heat a large skillet over medium heat and add cooking spray or butter. I like to beat the eggs in a bowl before adding them to the hot pan. Season with salt and pepper and mix the eggs together well. Whisking the eggs ensures that they are evenly mixed and will cook up light and fluffy. Cook the eggs until they are scrambled to your desired doneness, from runny to fully cooked. You can also add a splash of milk or cream to the eggs while beating them for extra creaminess.
  • Pre-heat Oven and Warm Tortillas: Pre-heat oven to 425 degrees F. While the oven is preheating, I like to heat my corn tortillas on an open gas stove flame or in a skillet with some cooking spray first. Heating the tortillas makes them more pliable and less likely to crack or tear when you fold them, especially corn tortillas, which can be brittle. Heating them also enhances their flavor. You can also warm the tortillas in the oven (wrapped in foil) or microwave (wrapped in a damp paper towel) if you prefer. If using a gas flame, be careful not to burn the tortillas. Heat them for just a few seconds on each side until they are warm and pliable.
  • Assemble Tacos: Place corn tortillas down on your baking sheet. Spread each one with about 2 tablespoons of refried beans. The refried beans act as a sort of “glue” to hold the other ingredients in place. Next, divide the scrambled eggs up equally between the tortillas. Be generous with the eggs! Top with a big spoonful of the crispy potatoes. Don’t skimp on the potatoes – they are a key component of these tacos! Add a tablespoon or two of shredded cheese to the very top. The cheese will melt and bind all the ingredients together.
  • Bake Tacos: Bake in the preheated oven until the cheese is melted and the tacos are heated through, about 10 minutes. Keep an eye on the tacos while they are baking to make sure they don’t burn. The cheese should be melted and bubbly, and the tortillas should be warm and slightly crispy.
  • Add Toppings and Serve: Remove the tacos from the oven and let them cool slightly before adding your favorite toppings. Now is the time to get creative and customize your tacos! Add pico de gallo, salsa, hot sauce, guacamole, avocado chunks, fresh cilantro, lime juice, sour cream, shredded lettuce, chopped onions, pickled jalapenos, a drizzle of lime crema – whatever your heart desires! Serve the tacos immediately while they are warm and the cheese is melty.

Notes

  • Use pre-shredded cheese for convenience.
  • Adjust seasonings to your liking.
  • Don’t overcook the eggs.
  • Get creative with toppings!

Find it online: https://paularecipes.com/potato-egg-and-cheese-breakfast-tacos-a-beginners-guide-to-brunch-bliss/