Potato & Egg Breakfast Tacos (Gluten Free!)
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Potato & Egg Breakfast Tacos – If you love breakfast burritos, you’ll LOVE breakfast tacos! These tasty breakfast tacos are made from crispy seasoned potatoes, scrambled eggs, and all your favorite goodies! Scroll down for the full recipe + tips + how-to video!
There’s a local restaurant in my city does these amazing potato and egg breakfast tacos with crispy potatoes, scrambled eggs, bacon or sausage, and this fantastic homemade verde sauce that’s got just enough heat without being too spicy first thing in the morning. It’s everything I love about a good breakfast burrito, but BETTER. So, so much better.
We LOVE going there for breakfast tacos, but my kids can’t always wait till 8am to eat (they’re allergic to sleep and usually up well before 6 even on weekends). After a bit of trial and error, I’ve finally landed on a delicious homemade version of my favorite breakfast tacos.
These build-your-own breakfast tacos have an amazing crispy seasoned potato + scrambled eggs base, but you’ll love all the extras. Here’s why they’re worth putting on your menu this week…
Why These Breakfast Tacos are Amazing:
In my book, a good recipe starts with a good foundation of ingredients. Every single component of these potato and egg breakfast tacos is delicious!
Perfectly Seasoned Breakfast Potatoes – Crispy breakfast potatoes are tough to beat, and the spice blend here is FANTASTIC. I love that it’s got some smokiness and a Tex-Mex kick that’s just perfect here. You can even add some heat if you want! (See below for how.)
Beautifully scrambled eggs. You can serve these with your favorite scrambled eggs. The restaurant does theirs with the bacon or sausage scrambled right into the eggs, but I prefer to add it after, so the bacon keeps its crispiness. On that note…
Some Yummy Proteins. Breakfast tacos can be made using your favorite proteins, whether that’s crispy bacon, crumbled sausage, or simply some black beans. You can even skip the added protein and use some cheese instead, if that’s your jam.
The Salsa Verde – I love all the salsas (peach, mango, pineapple, red, green, etc.), but I especially love green salsa (or salsa verde) on breakfast tacos. It’s got lots of warmth and flavor and tastes so good with the seasonings on the potatoes. You can totally do homemade, but I usually use store-bought. (Sprouts’ Tomatillo Salsa is my FAVORITE!) If you’re more of a red salsa fan, you can totally go that route instead!
All the Goodies – If crispy seasoned potatoes, scrambled eggs, bacon, and salsa weren’t enough, you can also add all sorts of yummy extras to these breakfast tacos. We like fresh cilantro, some diced tomatoes or pico de gallo, avocado slices, black beans, etc. You could add cheese, some peppers & onions, or whatever else makes you happy!
Tips & Tricks for the Best Breakfast Tacos:
Bake your bacon. Seriously! It’s a great way to make this a more hands-off meal. I also like that I don’t get all the splattering all over my stovetop (and really don’t notice it in my oven after). I put mine in the oven at 375 degrees F on a baking sheet lined with foil for 20-25 minutes, or until you reach your preferred crispiness.
Get Extra Crispy Potatoes – If you can, I recommend cooking your potatoes in a cast iron skillet. A cast iron skillet can hold onto and distribute heat more evenly than most and creates a gorgeous crispy effect on your potatoes. It’s an inexpensive addition to the kitchen and can literally last generations. Here’s the one I have and love. Otherwise, I recommend roasting your potatoes (see this post for how).
How to Warm Your Corn Tortillas – The big trick with corn tortillas is to warm them up before using them. This helps with flexibility and pliability, but it also wakes up the flavor.
- Gas stovetop: If you have a gas stove, you can simply char them right on the burner over the flame with a pair of metal tongs, then keep them warm in a clean, slightly damp kitchen towel.
- Oven: Alternatively, you can wrap them in a slightly damp kitchen towel and put them in the oven on a baking sheet for 5-7 minutes at 350 degrees or so. (Or, simply use the leftover heat in the oven from baking your bacon.)
- Microwave: Lastly, you can even microwave them a few at a time wrapped in a damp paper towel for 30-60 seconds. Ain’t no shame in that game!
Other Add-Ins & Toppings to Try on Breakfast Tacos:
My favorite basic combination for these is corn tortillas + scrambled eggs + bacon or black beans + salsa verde + cilantro. BUT there are also lots of other yummy choices that make them amazing. For instance, here are just some of the goodies we like to put in our breakfast tacos:
- Fresh Pico de Gallo (it’s SO GOOD!)
- Our favorite fresh salsa
- Minced fresh cilantro
- Black or pinto beans
- Sliced or diced avocado (or guacamole!)
- Shredded cheese (Daiya brand vegan cheese is our favorite dairy free option)
- Cooked (roasted, grilled, or sautéed) peppers and onions
- A bit of minced or thinly sliced jalapeño
You can also get creative with the potatoes and eggs. You could swap fried eggs for the scrambled, or try our Roasted Breakfast Potatoes and Veggies blend in place of the potatoes I use below. (This is my favorite variation, since the peppers and onions are a nice addition!)
Love Tacos? You Might Also Love:
- The BEST Fish Tacos with Honey Lime Cilantro Slaw
- Slow Cooker Pumpkin Taco Soup (Paleo & Whole30)
- Taco Pasta Salad (Gluten Free, Vegan)
Potato & Egg Breakfast Tacos
- Total Time: 30 minutes
- Yield: 30 minutes 1x
Description
If you love breakfast burritos, you’ll LOVE breakfast tacos! These tasty breakfast tacos are made from crispy seasoned potatoes, scrambled eggs, and all your favorite goodies.
Note: Nutrition facts include seasoned potatoes, scrambled eggs, and 2 corn tortillas per person. All additional toppings are not included.
Ingredients
For the Potatoes:
- 1 1/2 lbs. Yukon gold or red potatoes, diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 Tbsp olive oil
For the Breakfast Tacos:
- About 12 Corn tortillas – I use the “street taco” size
- Scrambled eggs – I use this method and make about 6 eggs’ worth
- 8 oz. bacon, cooked and crumbled
- Sliced avocado
- Black beans
- Salsa verde or your favorite salsa
- Minced fresh cilantro
Instructions
Prepare the Potatoes:
- In a large bowl, stir together diced potatoes, garlic powder, onion powder, chili powder, cumin, salt, pepper, and olive oil. Stir to coat well.
- Heat a 10-12″ skillet (cast-iron, if possible) over medium heat. Add potato mixture to the pan and cook, stirring every 4-5 minutes for 15-20 minutes, or until potatoes are tender on the inside and crispy on the outside. (If your potatoes are browning more quickly than you like, you can reduce the heat a bit. Also – do let them rest on the pan in between stirring so they can develop that crispy exterior.)
Prepare tacos:
- While the potatoes are cooking, you can cook scrambled eggs and bacon or sausage (if using), and prepare any toppings.
- Set out salsa, minced cilantro, diced tomatoes, sliced avocado, black beans, etc.
- Warm your corn tortillas. (See notes below)
- Assemble tacos by layering a small amount of cooked potatoes and scrambled eggs in a corn tortilla. Top with your favorite toppings, such as cooked & crumbled bacon, sliced avocado, pico de gallo, salsa, cilantro, black beans, etc.
Notes
How to Warm Your Corn Tortillas –
- Gas stovetop: If you have a gas stove, you can simply char them right on the burner over the flame with a pair of metal tongs, then keep them warm in a clean, slightly damp kitchen towel.
- Oven: Alternatively, you can wrap them in a slightly damp kitchen towel and put them in the oven on a baking sheet for 5-7 minutes at 350 degrees or so. (Or, simply use the leftover heat in the oven from baking your bacon.)
- Microwave: Lastly, you can even microwave them a few at a time wrapped in a damp paper towel for 30-60 seconds. Ain’t no shame in that game!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Hi, Emily! This recipe looks delicious and I definitely will be trying it – maybe as a “breakfast for dinner.”
I prefer to oven roast the potatoes, but I can’t seem to find the instructions for that. My reading skills are failing me lol.
Ellen – I’m sorry! My fault! I forgot to include the link. Here’s how I roast potatoes: https://www.onelovelylife.com/roasted-breakfast-potatoes-and-veggies/. I hope that helps!
Thanks! Wow, those potatoes look good. I must have missed that one the first time around. I can imagine a lot of uses for those potatoes.
What a brilliant idea!!! We love breakfast burritos! Adding them to my menu next month. Thanks Emily!
YAY! I hope you guys just LOVE them! (Also – I’m SO beyond impressed you plan out a month of meals at a time!!!)
Okay, these are definitely going on my want-to-make list! They sound (and look!) absolutely scrumptious, Emily!
That’s so nice of you Erica! I hope you guys LOVE them! Sophie *really* does!