Description
These tacos bring the warmth of a diner breakfast and the comfort of a homemade brunch, all wrapped in a soft corn tortilla. Crispy potatoes, fluffy eggs, gooey cheese, and endless topping options—this is how mornings should taste.
Ingredients
For the Tacos:
8 corn tortillas
1½–2 cups refried beans (warmed)
8–10 large eggs (scrambled)
1½ cups shredded cheese (cheddar, jack, or blend)
For the Potatoes:
4 medium russet potatoes, diced
2 tbsp oil (olive, avocado, canola, or grapeseed)
1½ tsp paprika
1 tsp granulated garlic
¼ tsp cumin (or to taste)
Salt & pepper to taste (app
Optional Toppings:
Pico de gallo
Salsa or hot sauce
Guacamole or avocado chunks
Fresh cilantro
Lime juice
Instructions
Roast the Potatoes:
Preheat oven to 425°F (220°C).
Toss diced potatoes with oil, paprika, garlic, cumin, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and crispy.
Scramble the Eggs:
In a skillet, scramble eggs until just set and fluffy. Season lightly with salt and pepper.
Warm the Tortillas:
Toast each tortilla in a dry skillet for about 30 seconds per side or wrap in foil and warm in the oven.
Assemble the Tacos:
Spread a spoonful of refried beans on each tortilla.
Add scrambled eggs, a handful of roasted potatoes, and sprinkle with shredded cheese.
Top & Serve:
Finish with your favorite toppings: pico, salsa, avocado, cilantro, and a squeeze of lime.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: breakfast
Nutrition
- Calories: ~270
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g