My household loves these scrumptious breakfast tacos with shredded potatoes, peppers, cheese, and bacon. They’re simple to make and tremendous satisfying. You’ll love them!
These breakfast tacos are fast, scrumptious, and ideal for any time of day! We love them for breakfast, however truthfully, we get pleasure from them simply as a lot for dinner. Cooking the shredded potato within the skillet earlier than including the eggs helps make the filling extra attention-grabbing and provides a scrumptious, hearty texture to the tacos.
For extra recipes like this, see our breakfast quesadillas with scrambled eggs and inexperienced chiles and these simple breakfast burritos with spinach and feta. We even have these make-ahead breakfast sandwiches, which I really like maintaining in my freezer for busy mornings.
Key Components
- Eggs: I add scrambled eggs to those breakfast tacos and use my favourite technique for making scrambled eggs.
- Potatoes and Peppers: I add one potato to this recipe. I take advantage of Yukon Gold and shred it earlier than cooking so it cooks rapidly and provides a pleasant texture to the taco filling (virtually like hash browns). Then, I really like utilizing poblano peppers since they’re gentle to medium warmth and add a gorgeous inexperienced pop of coloration. For those who don’t have poblano peppers readily available, bell peppers or Anaheim are excellent stand-ins. For a spicer taco, add some jalapeños or serrano peppers to the combination.
- Bacon (Non-compulsory): Crispy bacon is a scrumptious addition. I bake mine, however you may cook dinner it nonetheless you like. Right here’s the way to bake bacon.
- Cheese: Melty cheeses like cheddar, Monterey Jack, or Oaxaca are glorious decisions.
- Tortillas: Use store-bought or selfmade tortillas. Attempt our corn tortillas or flour tortillas.
- Salsa and Toppings: I like to recommend a easy inexperienced salsa, like my roasted tomatillo salsa or your favourite store-bought model. Then, I add some crunch with chopped white onion or pickled crimson onion.
Tips on how to Make Breakfast Tacos
To make the filling for these breakfast tacos, we cook dinner grated potatoes with some sliced peppers. When the potatoes are cooked and getting a bit of crisp, we stir in whisked eggs and switch it right into a scramble.
I’m fairly critical about scrambled eggs and have already shared my suggestions for making them finest. I extremely suggest studying our scrambled eggs recipe to see how I do it. It’s simple!
Simply because the eggs end cooking, we swirl in some cheese and after we’re feeling it, cooked bacon. Then, we pile the whole lot into heat tortillas and scatter a few of our favourite inexperienced salsa, chopped onions, and avocado on high. Straightforward, satisfying, and completely scrumptious!
Critically Good Breakfast Tacos
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PREP
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COOK
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TOTAL
These breakfast tacos work for mornings or dinner! They’re fast to make, plus you may add your favourite taco toppings to make them your individual.
4 generously stuffed tacos
You Will Want
4 slices bacon, cooked till crisp, see the way to bake bacon
1 medium Yukon Gold potato
1 1/2 tablespoons olive oil
1 gentle pepper like poblano, Anaheim, or bell pepper
4 giant eggs
1/4 cup shredded cheddar or Monterey Jack cheese
4 corn tortillas, warmed
Inexperienced salsa, like roasted tomatillo salsa
1/4 cup finely chopped onions
Sliced avocado, elective
Salt and contemporary floor black pepper
Instructions
1Utilizing a field grater, shred the potato after which squeeze it dry. (I wrap the shredded potato in a paper towel and squeeze the surplus moisture.) Discard the liquid.
2Take away the seeds and ribs from the peppers, then slice them into skinny strips.
3Warmth the oil in a large, non-stick skillet over medium warmth.
4Add the grated potato and peppers, then season with a pinch of salt and pepper. Prepare dinner, stirring typically, till the peppers have softened and the potatoes start to brown; 8 to 10 minutes.
5In the meantime, whisk the eggs with a 1/8 teaspoon of salt and a beneficiant pinch of pepper. When the peppers and potatoes are tender, flip the warmth to low and add the eggs. Use a spatula to make lengthy sweeps throughout the pan till you see giant, creamy curds.
6When the eggs are softly set and barely runny in locations, take away the pan from the warmth and gently stir within the cheese. After just a few seconds, the eggs will cook dinner, and the cheese will soften.
7Divide the eggs, potatoes, and peppers between warmed tortillas. Break the bacon aside and scatter over the tacos. Then, end with salsa, onions, and some other toppings you like.
Adam and Joanne’s Ideas
- Our favourite salsas to make use of: We love our selfmade salsa verde or a contemporary salsa like pico de gallo for these tacos, however after we don’t have the time to make it, we use store-bought. Thus far, our favourite manufacturers are Frontera by Rick Bayless and Hatch — each are offered as “inexperienced enchilada sauce”
- The vitamin information supplied under are estimates. We did embrace bacon.
Diet Per Serving
Serving Measurement
1 taco (1/4 recipe)
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Energy
350
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Protein
17.9 g
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Carbohydrate
22.8 g
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Dietary Fiber
3.3 g
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Complete Sugars
2.1 g
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Complete Fats
21.3 g
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Saturated Fats
6.5 g
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Ldl cholesterol
214 mg
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Sodium
715 mg
