Breakfast Tacos With Potatoes And Scrambled Eggs Recipe

i woke up one morning starving and decided to throw together these crazy delish breakfast tacos with golden potatoes, fluffy scrambled eggs, melty cheddar, a dash of cilantro, and that soft tortilla magic that totally saved my day.

I love my breakfast tacos with potatoes and scrambled eggs. I sauted diced potatoes with onion and bell pepper in butter and olive oil then scrambled eggs with milk for creaminess, finishing with cheddar and fresh cilantro.

I think its a nourishing way to kickstart your day.

Ingredients

• Flour tortillas: Main carbohydrate source that holds the filling and gives a soft bite.
• Potatoes: Packed with fiber and energy; they add heartiness as a complex carb.
• Eggs: Rich in protein; they help build muscles and keep you full longer.
• Cheddar cheese: Offers bold flavor with creaminess and a boost of extra protein.
• Red bell pepper: Sweet crunch loaded with vitamin C for a refreshing taste.
• Fresh cilantro: Brings bright flavor and a slight tang to elevate the dish.
• Olive oil: Healthy fat that enhances cooking and preserves flavor naturally.

Ingredient Quantities

• 8 small flour tortillas
• 2 medium potatoes, peeled and diced
• 6 large eggs
• 1/4 cup milk
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 or 2 cloves garlic, minced
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Salsa for serving if you like

How to Make this

1. Peel and dice the potatoes and then dice the onion and red bell pepper. Mince the garlic cloves.

2. Heat 2 tbsp olive oil and 2 tbsp butter in a large nonstick skillet over medium heat. Add the potatoes and cook them until they are golden and tender, about 8-10 minutes.

3. Toss in the diced onion, red bell pepper, and minced garlic. Cook everything, stirring often, until the onions are soft and the veggies start to brown.

4. In a separate bowl, crack the 6 eggs and whisk them with 1/4 cup milk, a pinch of salt, and some pepper.

5. Pour the egg mixture into the skillet with the potatoes and veggies. Gently stir the mixture, letting the eggs slowly scramble and cook through.

6. Once the eggs are almost done, sprinkle 1/2 cup shredded cheddar cheese on top and let it melt into the scramble.

7. Warm the 8 small flour tortillas in another skillet or in the microwave wrapped in a damp paper towel so they stay soft.

8. Spoon the egg and potato mixture onto each tortilla, garnish with fresh cilantro, and add salsa if you like before serving. Enjoy your breakfast tacos!

Equipment Needed

1. Cutting board, sharp knife, and vegetable peeler – you need these to peel and dice the potatoes, as well as to chop the onions, red bell pepper and mince the garlic.
2. Large nonstick skillet – this is used for cooking the potatoes and then combining with the veggies and eggs so the heat is even distributed.
3. Measuring cups and spoons – these are essential for accurately measuring out olive oil, butter, milk and shredded cheddar cheese, which is crucial for the recipe’s nutritional balance.
4. Silicone spatula or wooden spoon – needed for stirring the ingredients continuously so that nothing sticks or burns during cooking.
5. Mixing bowl – use this to crack the eggs and beat them with milk, salt and pepper until they are well blended.
6. Whisk or fork – important for thoroughly beating the eggs and integrating the seasonings properly.
7. Second skillet or microwave-safe plate along with a damp paper towel – these items are used for warming the small flour tortillas, ensuring they remain soft and pliable for assembling the tacos.

FAQ

• Q: Can I swap out the potatoes for something else?
  A: Yeah, you can substitute with sweet potatoes if you like a sweeter flavor. Just make sure to adjust the cook time based on the texture.
• Q: Do I have to use flour tortillas?
  A: Not necessarily, you can use corn tortillas or even whole wheat if that’s more your thing. They all work pretty well in these tacos.
• Q: How do I make the eggs extra fluffy?
  A: Beat the eggs well with the milk and cook on low heat. Stirring constantly helps give them that light and fluffy texture.
• Q: What can I do so the potatoes dont turn out soggy?
  A: Fry the diced potatoes in olive oil until they are crisp on the outside. This step is key so they hold their shape and add a nice crunch.
• Q: Can I add extra toppings to these breakfast tacos?
  A: Sure thing, feel free to add avocado, a squeeze of lime, or your favorite salsa. It helps customize the flavor just how you like it.

Breakfast Tacos With Potatoes And Scrambled Eggs Recipe Substitutions and Variations

• You can swap regular potatoes with sweet potatoes if you wanna mix up the flavor a bit
• If you’re out of milk, try using almond or oat milk instead for a dairy-free option
• If cheddar ain’t available, pepper jack or Colby cheese works fine too
• In a pinch, use coconut oil or a bit more olive oil in place of butter

Pro Tips

1. Try parboiling the diced potatoes for a few minutes before frying them, it helps them cook more evenly and prevents them from getting too mushy when you fry them in butter and olive oil.
2. When you whisk your eggs and milk, make sure you beat them really well; stirring them lightly a couple of extra times can help make the scramble much fluffier and more evenly cooked.
3. Warm your tortillas by wrapping them in a damp paper towel and microwaving them for about 20-30 seconds; this trick helps them stay soft and ready to fold without becoming too brittle.
4. If you like a bit more zing, add an extra clove of garlic or a dash of your favorite hot sauce when cooking the veggies; it really amps up the flavor in a simple way.