Seriously Good Breakfast Tacos
My family loves these delicious breakfast tacos with shredded potatoes, peppers, cheese, and bacon. They are easy to make and super satisfying. You’ll love them! These breakfast tacos are quick, delicious, and perfect for any time of day! We love them for breakfast, but honestly, we enjoy them just as much for dinner. Cooking the shredded potato in the skillet before adding the eggs helps make the filling more interesting and adds a delicious, hearty texture to the tacos. For more recipes like this, see our breakfast quesadillas with scrambled eggs and green chiles and these easy breakfast burritos with spinach and feta. We also have these make-ahead breakfast sandwiches, which I love keeping in my freezer for busy mornings. Key Ingredients Eggs: I add scrambled eggs to these breakfast tacos and use my favorite method for making scrambled eggs. Potatoes and Peppers: I add one potato to this recipe. I use Yukon Gold and shred it before cooking so it cooks quickly and adds a nice texture to the taco filling (almost like hash browns). Then, I love using poblano peppers since 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 peppers to the mix. Bacon (Optional): Crispy bacon is a delicious addition. I bake mine, but you can cook it however you prefer. Here’s how to bake bacon. Cheese: Melty cheeses like cheddar, Monterey Jack, or Oaxaca are excellent choices. Tortillas: Use store-bought or homemade tortillas. Try our corn tortillas or flour tortillas. Salsa and Toppings: I recommend a simple green salsa, like my roasted tomatillo salsa or your favorite store-bought brand. Then, I add some crunch with chopped white onion or pickled red onion. Eggs: I add scrambled eggs to these breakfast tacos and use my favorite method for making scrambled eggs. Potatoes and Peppers: I add one potato to this recipe. I use Yukon Gold and shred it before cooking so it cooks quickly and adds a nice texture to the taco filling (almost like hash browns). Then, I love using poblano peppers since 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 peppers to the mix. Bacon (Optional): Crispy bacon is a delicious addition. I bake mine, but you can cook it however you prefer. Here’s how to bake bacon. Cheese: Melty cheeses like cheddar, Monterey Jack, or Oaxaca are excellent choices. Tortillas: Use store-bought or homemade tortillas. Try our corn tortillas or flour tortillas. Salsa and Toppings: I recommend a simple green salsa, like my roasted tomatillo salsa or your favorite store-bought brand. Then, I add some crunch with chopped white onion or pickled red onion. How to Make Breakfast Tacos To make the filling for these breakfast tacos, we cook grated potatoes with some sliced peppers. When the potatoes are cooked and getting a little crisp, we stir in whisked eggs and turn it into a scramble. I am pretty serious about scrambled eggs and have already shared my tips for making them best. I highly recommend reading our scrambled eggs recipe to see how I do it. It’s easy! 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! Seriously Good Breakfast Tacos PREP 10 mins COOK 15 mins TOTAL 25 mins PREP 10 mins COOK 15 mins TOTAL 25 mins These breakfast tacos work for mornings or dinner! They are quick to make, plus you can add your favorite taco toppings to make them your own. 4 generously stuffed tacos You Will Need 4 slices bacon, cooked until crisp, see how to bake bacon 1 medium Yukon Gold potato 1 1/2 tablespoons olive oil 1 mild pepper like poblano, Anaheim, or bell pepper 4 large eggs 1/4 cup shredded cheddar or Monterey Jack cheese 4 corn tortillas, warmed Green salsa, like roasted tomatillo salsa 1/4 cup finely chopped onions Sliced avocado, optional Salt and fresh ground black pepper Directions 1Using a box grater, shred the potato and then squeeze it dry. (I wrap the shredded potato in a paper towel and squeeze the excess moisture.) Discard the liquid. 2Remove the seeds and ribs from the peppers, then slice them into thin strips. 3Heat the oil in a wide, non-stick skillet over medium heat. 4Add 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. 5Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are tender, turn the heat to low and add the eggs. Use a spatula to make long sweeps across the pan until you see large, creamy curds. 6When 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. 7Divide the eggs, potatoes, and peppers between warmed tortillas. Break the bacon apart and scatter over the tacos. Then, finish with salsa, onions, and any other toppings you love. 1Using a box grater, shred the potato and then squeeze it dry. (I wrap the shredded potato in a paper towel and squeeze the excess moisture.) Discard the liquid. 2Remove the seeds and ribs from the peppers, then slice them into thin strips. 3Heat the oil in a wide, non-stick skillet over medium heat. 4Add 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. 5Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are tender, turn the heat to low and add the eggs. Use a spatula to make long sweeps across the pan until you see large, creamy curds. 6When 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. 7Divide the eggs, potatoes, and peppers between warmed tortillas. Break the bacon apart and scatter over the tacos. Then, 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” The nutrition facts provided below are estimates. We did include bacon. 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” The nutrition facts provided below are estimates. We did include bacon. Nutrition Per Serving Serving Size 1 taco (1/4 recipe) / Calories 350 / Protein 17.9 g / Carbohydrate 22.8 g / Dietary Fiber 3.3 g / Total Sugars 2.1 g / Total Fat 21.3 g / Saturated Fat 6.5 g / Cholesterol 214 mg / Sodium 715 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us