These Potato Egg and Cheese Breakfast Tacos look like they came from a restaurant, but you can easily make them in your kitchen. These vegetarian breakfast tacos are great for a weekend breakfast or Mother’s Day brunch. Add some avocado and pico de Gallo, and everyone will be impressed with these delicious potato breakfast tacos.
Mother’s Day is right around the corner, and instead of going out for brunch this year, consider trying these delicious Potato Egg and Cheese Breakfast Tacos. They’re impressive to the eye, and homey and comforting to the palate and belly. Top them with pico de gallo and guacamole, and everyone will be wowed!
These Potato Egg and Cheese Breakfast Tacos are inspired by a similar taco served at my dad’s restaurant. I talk a little bit more about his restaurant and his delicious salsa in this post here, if you’re interested in learning more!
Why You’ll Love These Vegetarian Breakfast Tacos
- They’re easy to make for a crowd. These tacos are great when feeding a large group. You can make a big batch of home fries and scrambled eggs, assemble the tacos on a sheet pan, and bake them at once.
- These tacos are a great vegetarian breakfast option. The potatoes complement the eggs and beans in this taco and make it more filling without needing bacon or sausage.
- They’re great for breakfast or dinner. If you love eating breakfast for dinner, these Potato Egg and Cheese Breakfast Tacos are a great option because they’re savory and filling.
Potato Egg and Cheese Breakfast Taco Recipe Ingredients
- Tortillas – I like corn tortillas for these tacos, but flour tortillas also work. It’s your choice!
- Eggs—I scrambled a few eggs with salt and pepper. Prepare the eggs any way you like. If you’re vegan, you can also make a tofu scramble and use that instead of eggs.
- Potatoes – I used my quick and easy home fries, which I posted yesterday. They’re easy to make and add lots of flavor.
- Beans – You can use a can of refried beans or make your own. I have a refried pinto bean recipe and a Mexican-inspired black bean recipe that work great here. You can prepare either ahead of time.
- Toppings – These breakfast tacos are great topped with pico de gallo, hot sauce, salsa, avocado, guacamole, cilantro, etc.
How To Make These Easy Potato Egg and Cheese Breakfast Tacos
The instructions look long, but most of them explain how to make the potatoes, which is really quick and easy.
- Start by preparing your potatoes. Thoroughly wash and dry your potatoes. I like to make these home fries with the skin still on because the skin gets nice and crispy, and it’s much quicker not to peel them! Use a metal fork to carefully prick holes in all sides of the potatoes. Place potatoes on a microwave-safe plate and microwave potatoes until fork tender but not falling apart. You want the potato fully cooked but with a little give in the middle. I usually use the baked potato button and cook the potatoes for about 2-3 minutes, then flip and cook for another 2 minutes.
- The potatoes will be hot, so you can carefully dice them right away or allow them to cool before dicing. If you want to cut the potatoes into bite-size pieces, you can make them whatever size you like. Heat a large skillet over medium heat and add the oil. Let the oil heat up, and then add the potatoes, paprika, granulated garlic, cumin, salt, and pepper. Mix everything together and ensure the oil and seasonings fully coat the potatoes. Use a spatula to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them. Flip potatoes and cook on the other side until potatoes are golden brown. The longer you cook them, the crispier they will get, so it’s up to you! Sometimes, I like to sprinkle extra salt on them after they’ve finished cooking; it’s totally optional, though.
- Make your 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, mix the eggs and cook until you like their consistency.
- Preheat oven to 425 degrees F. I like to first heat my corn tortillas on an open gas stove flame or in a skillet with cooking spray. Place corn tortillas on your baking sheet and spread each with 2 Tablespoons of refried beans. Next, divide the scrambled eggs up equally between the tortillas and top with a big spoonful of the potatoes. Add a Tablespoon or two of shredded cheese to the top and bake in the oven until the cheese melts and the tacos are hot, about 10 minutes.
Recipe Frequently Asked Questions
- Are these tacos gluten-free? They are gluten-free as long as you use gluten-free corn tortillas.
- Can I make these breakfast tacos vegan? Yes! Use vegan cheese and substitute the scrambled eggs with tofu scramble or Just Egg.
- Can I make them ahead of time? They’re best when served fresh from the oven, but you could make them ahead of time and warm them in the oven just before serving.
- How long do leftovers keep in the refrigerator? When stored in an airtight container, they will keep for about 3-4 days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Vegetarian Mother’s Day Brunch Recipes?
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Potato Egg and Cheese Breakfast Tacos
- Total Time: 50 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
These Potato Egg and Cheese Breakfast Tacos look like they came from a restaurant, but you can easily make them in your own kitchen! These vegetarian breakfast tacos are great for a weekend breakfast or Mother’s Day brunch. Add some avocado and pico de Gallo and everyone will be so impressed with these delicious potato breakfast tacos!
Ingredients
- 8 corn tortillas
- 1 1/2 – 2 cups refried beans
- 8–10 large eggs
- 1 – 1/2 cups shredded cheese
- Optional toppings: pico de Gallo, salsa, hot sauce, guacamole, avocado chunks, fresh cilantro, lime juice, etc…
Potatoes:
- 4 medium sized russet potatoes, about the size of your palm
- 2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1/4 teaspoon cumin, or more if desired
- Salt and black pepper, to taste, I used about 1 1/4 teaspoons salt and 1/5 teaspoon black pepper
Instructions
- Start by preparing your potatoes. Thoroughly wash and dry your potatoes. I like to make these home fries with the skin still on because the skin gets nice and crispy, and it’s much quicker not to peel them! Use a metal fork to carefully prick holes in all sides of the potatoes. Place potatoes on a microwave safe plate and 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 potatoes will be really hot, so you can either carefully dice them right away or allow them to cool before dicing. You want to cut the potatoes into bite size pieces, you can make them whatever size you like. Heat a large skillet over medium heat and add the oil. Let oil heat up and then add the potatoes, paprika, granulated garlic, cumin, salt and pepper. Mix everything together and make sure the potatoes are completely coated with the oil and seasonings. Use a spatular to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them. Flip potatoes and let cook on the other side until potatoes are golden brown. The longer you cook them, the crispier they will get, so it’s up to you! Sometimes I like to sprinkle a little extra salt on them after they’ve finished cooking, totally optional though.
- Make your 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 to the hot pan. Season with salt and pepper and mix eggs together and cook until they are scrambled to your desired doneness.
- Pre-heat oven to 425 degrees F. I like to heat my corn tortillas on an open gas stove flame or in a skillet with some cooking spray first. Place corn tortillas down on your baking sheet and spread each one with about 2 tablespoons refried beans. Next, divide the scrambled eggs up equally between the tortillas and top with a big spoonful of the potatoes. Add a tablespoon or two of shredded cheese to the very top and bake in the oven until cheese is melted and tacos are heated through, about 10 minutes.
Notes
You don’t have to use my potato recipe, you can use any kind of potatoes or hash browns that you prefer. You can probably find some store-bought breakfast potatoes that just need to be heated up. Trader Joe’s has a great version with onions and peppers.
This full recipe makes about 8 tacos, but you can adjust the ingredients to make less, or more, if you like.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Vegetarian
- Method: Stovetop, Oven
- Cuisine: American
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