Name: Easy Potato, Egg, and Cheese Breakfast Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 2 cups diced potatoes; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; Salt and pepper to taste; 6 large eggs; ¼ cup milk; ½ cup shredded cheddar cheese; 4 to 6 small flour tortillas; Optional toppings: sliced avocado, salsa, sour cream, chopped cilantro

Wake up to something delicious and satisfying with these Easy Potato, Egg, and Cheese Breakfast Tacos. They’re the ultimate way to start your morning: fluffy scrambled eggs, crispy golden potatoes, and gooey melted cheese all wrapped in a warm tortilla. It’s a cozy, comfort-filled breakfast that doesn’t take much effort but delivers maximum flavor.

Whether you’re feeding a crowd or just fueling up for the day, these breakfast tacos hit all the right notes. They come together quickly with simple ingredients and can be customized with your favorite toppings like salsa, avocado, or hot sauce. Bonus? They’re great for meal prep, so you can have a hearty breakfast ready in minutes throughout the week.

What Kind of Tortillas Should I Use?

Flour tortillas work beautifully here because they’re soft, pliable, and hold up well with the hearty fillings. If you’re gluten-free or prefer corn tortillas, just warm them slightly before assembling so they don’t tear. Mini street taco-size tortillas make for a fun, smaller option if you’re serving these for brunch or as part of a breakfast buffet.

Ingredients for the Easy Potato, Egg, and Cheese Breakfast Tacos

1 tablespoon olive oil
1 tablespoon butter
2 cups diced potatoes (Yukon gold or russet)
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper to taste
6 large eggs
¼ cup milk
½ cup shredded cheddar cheese (or Mexican blend)
4 to 6 small flour tortillas
Optional toppings: sliced avocado, salsa, sour cream, chopped cilantro

Easy Potato, Egg, and Cheese Breakfast Tacos (1)

How To Make the Easy Potato, Egg, and Cheese Breakfast Tacos

Step 1: Cook the Potatoes

Heat olive oil and butter in a large nonstick skillet over medium heat. Add the diced potatoes and season with garlic powder, paprika, salt, and pepper. Cook for 12–15 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender.

Step 2: Scramble the Eggs

While the potatoes cook, whisk together the eggs and milk in a bowl. In a separate skillet, cook the eggs over medium-low heat, gently stirring until just set and fluffy. Remove from heat.

Step 3: Warm the Tortillas

Wrap tortillas in a damp paper towel and microwave for 20-30 seconds or warm them on a skillet for about 10 seconds per side until soft.

Step 4: Assemble the Tacos

Layer each tortilla with a scoop of potatoes, a portion of scrambled eggs, and a sprinkle of shredded cheese. Add any additional toppings you like.

How to Serve and Store These Breakfast Tacos

Serve your tacos fresh off the stove with toppings like salsa, avocado slices, or a drizzle of hot sauce for a personalized touch. They’re perfect for weekend brunches, weekday breakfasts, or even breakfast-for-dinner nights.

To store leftovers, keep the cooked components (potatoes, eggs, cheese) in separate airtight containers in the fridge for up to 3 days. When you’re ready to eat, reheat and assemble fresh tacos. For freezing, wrap the fully assembled (but untopped) tacos tightly in foil and freeze up to 1 month. Reheat in a toaster oven or oven until heated through.

Frequently Asked Questions

How can I make this recipe dairy-free?

Use a dairy-free cheese alternative and swap the butter for a plant-based spread. You can also skip the milk in the scrambled eggs.

Can I use frozen potatoes?

Absolutely! Frozen diced potatoes or hash browns can save time. Just be sure to cook them until they’re crispy and browned.

What’s the best cheese for breakfast tacos?

Cheddar, Monterey Jack, or a shredded Mexican blend all melt beautifully and add a great savory bite.

Can I add meat?

Yes! Crispy bacon, sausage crumbles, or chopped ham make tasty additions to the filling.

Are these tacos kid-friendly?

Totally. Kids love the mild flavors and soft textures. Just skip spicy toppings if needed.

Want More Breakfast Ideas with a Twist?

If you love these potato, egg, and cheese breakfast tacos, you might want to check out these other satisfying breakfast creations:

Cottage Cheese Egg Bake for a protein-packed, oven-baked option.
Tasty English Muffin Breakfast Pizza with melty cheese and toppings in every bite.
3-Ingredient Oatmeal Breakfast Cookies for a sweet and wholesome grab-and-go breakfast.
The Ultimate Homemade McGriddle if you crave sweet-meets-savory.
Nutella French Toast Casserole for a brunch-worthy indulgence.

📌 Save this recipe to your Pinterest breakfast board so you always have an easy morning option ready.

I’d love to hear how your tacos turned out. Did you toss in some bacon or try a different cheese? Drop your variations or questions in the comments below!

For more delicious daily creations, follow me on Pinterest at Nina Dishes.

Easy Potato, Egg, and Cheese Breakfast Tacos

Author: Nina Klatten
Total Time: 25 minutes
Yield: 4 to 6 tacos
Diet: Vegetarian

Print Recipe

Description

These Easy Potato, Egg, and Cheese Breakfast Tacos are a warm, satisfying way to start the day. Crispy potatoes, fluffy scrambled eggs, and melty cheese come together in a soft tortilla—perfect for busy mornings or slow weekend brunches.

Instructions

1. Heat olive oil and butter in a large skillet over medium heat. Add potatoes, garlic powder, paprika, salt, and pepper. Cook for 12–15 minutes until golden and tender.

2. In a bowl, whisk eggs and milk. Cook in a nonstick skillet over medium-low heat, stirring until fluffy and set.

3. Warm tortillas in a microwave or skillet until soft.

4. Assemble tacos with potatoes, scrambled eggs, and cheese. Add optional toppings as desired.