Easy and ultra-satisfying breakfast tacos with shredded potatoes, peppers, and onions. You have just found your new favorite breakfast. Jump to the Breakfast Tacos Recipe or read on to see our tips for making them.
How to Make Breakfast Tacos with Major Sticking Power
These breakfast tacos are ultra-satisfying, quick, and delicious. Adam and I both love them for breakfast, but to be completely honest, we love them so much that we’ve made them just as many times for dinner.
Potatoes add a heartiness to these tacos. When we were playing around with this recipe, we wanted something fast and hearty. We knew we wanted to add potatoes, but the chopping and roasting usually associated with breakfast potatoes didn’t really work for us.
So instead of spending time chopping potatoes, we grate them. A box grater makes fast work of shredding a potato and since the shreds of potato are so small, they cook quickly.
More like this: Try our easy breakfast quesadillas with scrambled eggs and green chilies.
Making The Taco Filling
To make the breakfast taco filling, we cook grated potatoes with some sliced peppers. I love using poblano peppers — they’re mild to medium heat and add a beautiful green pop of color. If you don’t have poblano peppers on hand, bell peppers or Anaheim are perfect stand-ins. For a spicer taco, add some jalapeños or Serrano to the mix.
When the potatoes are cooked and starting to get a little crisp, we stir in whisked eggs to turn it into a scramble. We’ve shared how we make scrambled eggs before — it’s all about low heat and how you swirl the spatula around the pan. We apply the same thinking here. If you’re curious, watch our video showing how to make perfect scrambled eggs.
Just as the eggs finish cooking, we swirl in some cheese and when we’re feeling it, cooked bacon. Then we pile everything into warm tortillas and scatter some of our favorite green salsa, chopped onions and avocado on top. Easy, satisfying and absolutely delicious.
More Satisfying Breakfasts
- Smashed Avocado Toast with Egg — Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, it is healthy, protein-packed, delicious, and has significant sticking power!
- Easy Chorizo and Eggs Breakfast Skillet — I love serving these spicy eggs with warmed corn tortillas.
- Easy Vegetable Frittata — Pack this frittata recipe with almost any veggie (or breakfast meat) you have in the fridge. It’s so simple!
- Make Ahead Ham and Veggie Breakfast Sandwiches — When you’re short on time, having one of these delicious breakfast sandwiches stashed in the fridge or freezer is the best!
Easy Breakfast Tacos with Potatoes and Peppers
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Grated potatoes, peppers and onion make these breakfast tacos ultra satisfying and delicious. When we have them in the kitchen, poblano peppers are excellent added to these. Other mild fresh peppers like bell peppers and Anaheim are great substitutions. Or, for much spicier tacos, try jalapeño or Serrano peppers.
You Will Need
4 slices bacon, cooked until crisp, optional, see how we bake bacon
1 medium Yukon Gold potato
1 1/2 tablespoons olive oil
1 mild pepper like poblano, Anaheim or bell pepper
Salt and fresh ground black pepper
4 large eggs
1/4 cup shredded cheddar or Monterey Jack cheese
4 corn tortillas, warmed (use more for less stuffed tacos)
Salsa or enchilada sauce, see notes for suggestions
1/4 cup finely chopped onions
Sliced avocado, optional
Directions
1Using a box grater, shred the potato then squeeze dry. (Wrapping the shredded potato in paper towel and squeezing is usually best). Discard the liquid.
2Remove the seeds and ribs from the peppers then slice into thin strips. Heat the oil in a wide non-stick skillet over medium heat.
3Add the grated potato and peppers then season with a pinch of salt and pepper. Cook, stirring often, until the peppers have softened and the potatoes begin to brown; 8 to 10 minutes.
4Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are cooked, turn the heat down to low and add the eggs. Use a spatula to make long sweeps across the pan until you see large, creamy curds.
5When the eggs are softly set and slightly runny in places, remove the pan from the heat and gently stir in the cheese. After a few seconds, the eggs will cook and the cheese will melt.
6Divide the eggs, potatoes and peppers between warmed tortillas. Finish with salsa, onions and any other toppings you love.
Adam and Joanne's Tips
- Our favorite salsas to use: We love our homemade salsa verde or a fresh salsa like pico de gallo for these tacos, but when we don’t have the time to make it, we use store-bought. So far, our favorite brands are Frontera by Rick Bayless and Hatch — both are sold as “green enchilada sauce”
- Nutrition facts: The nutrition facts provided below are estimates. We have used the VeryWell Fit recipe calculator to calculate approximate values. We did not include salsa or avocado in the calculations. We did include bacon.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
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Thanks for the gluten-free corn tortillas. Did you toast them (for better fla\/or) before filling them?
Hi Phyllis, I usually throw them into a hot cast iron skillet. After a few seconds on each side, they warm and brown around the edges. You can also warm them wrapped in foil in the oven.
For best flavor do as Joanne does. The cast iron skillet toasts the corn and adds a little crispness around thr edges. Heating in thr oven steams and softens the tortillas.I’ve been making breakfast burritos similar to these for years. I like to use diced potatoes to give more mouth feel and more potato flavor. I also like adding pickled jalapeños (not for everyone I know) minced or small diced. Also making your own tortillas from Masa will give you a huge boost in flavor and they aren’t difficult.