These easy homemade Scrambled Egg Tacos are so delicious and a perfect quick and easy breakfast. They’re made with fluffy scrambled eggs and a potato onion hash, and then served with avocado, salsa, and a drizzle of your favorite hot sauce. 

Ingredients

Some very simple ingredients come together to make delicious potato and egg breakfast tacos!

• Tortillas: Flour tortillas and corn tortillas both work for this recipe! Corn tortillas are a bit more fragile, and flour are a bit more doughy. It’s personal preference, but for me, I’ll usually go flour tortilla for breakfast tacos. 
• Eggs: Large pasture raised eggs. The best eggs to get are organic pasture raised eggs - which means the chickens are fed organic food, and have the ability to roam around outside on a large pasture. Free range does not necessarily mean the chickens are outside, and if they are, it’s still a smaller confined space. Free range is still better than cage free or caged. 
• Potato: One average sized russet potato. Peeled! 
• Onion: Half a yellow onion, minced very finely. This gets sautéd with the potatoes. 
• Avocado: A nice soft avocado to serve. 
• Salsa: Your favorite salsa - either homemade or store bought - is great here. Or leave it off if you don’t want it! 
• Spices: Kosher salt, black pepper, smoked paprika, and garlic powder to flavor the potatoes. The smoked paprika in particular gives great color and a warm smokiness that pairs deliciously with salsa. 
  • If you don't have smoked paprika you could use a bit of chili powder or chipotle powder. 
• Optional: chives (or green onions) and lime juice are great to sprinkle and squeeze on top. 

Step by step instructions

These delicious breakfast tacos come together super quick, instructions can be found below and in the recipe card below with quantities. 

1. Cook the potatoes and onions. In a large skillet (stainless steel or non stick are best), warm the oil on medium heat on the stove top. Add the diced potato, minced onion, salt, pepper, smoked paprika, and garlic powder. Cook until the potatoes are golden brown and tender - about 15 minutes. Remove and set aside.

2. Cook the eggs. To the same skillet, add the eggs and gently scramble right in the pan using a rubber spatula. Add a pinch of salt and pepper. Cook for a few minutes, stirring constantly, until the egg whites and yolks are set. 

3. Assemble. Once everything is cooked, distribute evenly amongst the tortillas and top with avocado slices and a drizzle of salsa. Top with a squeeze of lime and a sprinkle of chives if desired. 

Tips and tricks

These are some easy breakfast tacos that are only made easier with the tips and tricks below. 

• I do a cheat scramble for these scrambled egg tacos which means I crack the eggs right into the pan and basically scramble gently with the spatula. You could alternatively crack the eggs into a small bowl and whisk together for a full scramble but I didn’t want to dirty another bowl. 
• If you want to speed up cooking the potatoes: add a tablespoon or two of water, put a lid on, and turn the heat to low to let them steam. 
  • Similarly, if the pan gets too many little burnt bits, add a bit of water to deglaze and scrape it up.
• A non stick pan or properly heated stainless steel skillet will be best to use for this so the eggs don’t stick (or at least stick as little as they can). 
• To test if the potatoes are tender, poke one or two with a fork - if it slides in easily, they’re ready to go! You could also just try one for texture. 
• Pro tip: warm the tortillas to take these to the next level. It seems menial, but makes all the difference! You could also char the tortillas on an open flame. 
• If you have time, making your own tortillas is very worth it.

Recipe customizations

This scrambled egg taco recipe is super flavorful and is a great base - add to it some more of your favorite things to take it up another notch.

• Fry your eggs instead of scrambling - one egg per tortilla 
• Add a bit of cheese - cheddar or queso fresco would be great
• Add a bit of meat - chorizo, breakfast sausage (or your favorite type of sausage) or bacon would be delicious
• Use cilantro instead of chives 
• Serve with sour cream or a lime crema 
• Add some pickled red onions, black beans, pico de gallo, or any of your other favorite toppings
• A drizzle of hot sauce is great to add a little kick and wake you up. I love Cholula. 

Storage 

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave for 1-2 minutes until warmed through.
• To freeze - only freeze with the tortilla, eggs, and potato mixture. Let them cool completely and wrap tightly in tin foil. Freeze for up to 3 months. To defrost - unwrap and warm in the microwave. 

FAQs 

More easy breakfast recipes 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Easy Scrambled Egg Tacos

These easy homemade Scrambled Egg Tacos are so delicious and a perfect quick and easy breakfast. They’re made with fluffy scrambled eggs and a potato onion hash, and then served with avocado, salsa, and a drizzle of your favorite hot sauce. 

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3 servings

Ingredients

• 6 flour tortillas street taco size
• 4 large eggs
• 1 russet potato peeled and diced
• ½ yellow onion minced
• 2 teaspoon kosher salt divided
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 avocado
• ¼ cup salsa
• 2 teaspoon chives
• fresh lime

Instructions

• In a large skillet warm the oil on medium heat on the stove top. Add the diced potato, minced onion, 1 teaspoon salt, pepper, smoked paprika, and garlic powder. Cook until the potatoes are golden brown and tender - about 15 minutes. Remove and set aside.
• To the same skillet, add the eggs and gently scramble right in the pan using a rubber spatula. Add remaining teaspoon of salt and pepper. Cook for a few minutes, stirring constantly, until the egg whites and yolks are set. About 3-5 minutes.
• Once everything is cooked, distribute evenly amongst the tortillas and top with avocado slices and a drizzle of salsa. Top with a squeeze of lime and a sprinkle of chives if desired. 

Video

Notes

• I do a cheat scramble for this recipe which means I crack the eggs right into the pan and basically scramble gently with the spatula. You could alternatively crack the eggs into a small bowl and whisk together for a full scramble but I didn’t want to dirty another bowl. 
• If you want to speed up cooking the potatoes: add a tablespoon or two of water, put a lid on, and turn the heat to low to let them steam. 
  • Similarly, if the pan gets too many little burnt bits, add a bit of water to deglaze and scrape it up.
• A non stick pan or properly heated stainless steel skillet will be best to use for this so the eggs don’t stick (or at least stick as little as they can). 
• To test if the potatoes are tender, poke one or two with a fork - if it slides in easily, they’re ready to go! You could also just try one for texture. 
• Pro tip: warm the tortillas to take these to the next level. It seems menial, but makes all the difference! You could also char the tortillas on an open flame. 

Nutrition Estimate

Calories: 449kcal | Carbohydrates: 53g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 2227mg | Potassium: 884mg | Fiber: 9g | Sugar: 5g | Vitamin A: 717IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 4mg

Course: Breakfast

Cuisine: American, Mexican

Keyword: Breakfast, Eggs, Tacos

Author: Haley

These Banana Buttermilk Pancakes are so fluffy and perfectly tender. They’re made from a simple pancake batter that has mashed bananas so the banana flavor is evenly dispersed throughout – with no added sugar, the bananas sweeten it up just enough. Serve with a pat of butter and some maple syrup for a perfectly simple breakfast. 

Ingredients

Most ingredients for these easy banana pancakes you’ll likely have on hand. If anything you’ll probably have to buy some buttermilk! The biggest planning element is getting your bananas just ripe enough.

• Bananas: Half a cup of mashed banana so it incorporates into the batter and sweetens it up! Either one large banana or two small. Similar to banana bread, you want to use overripe bananas for this - so ones with a bunch of brown specks. As bananas ripen, they get even sweeter and the texture is more mashable. 
• Flour: Standard all purpose flour. Spoon and level to measure! 
• Baking powder: This is the leavening agent in the recipe. Baking powder has both the sodium bicarbonate and the acid (whereas baking soda just has the sodium bicarbonate), but the amount of buttermilk we use doesn’t offset the acidity enough, so we need a little more from the baking powder. 
• Buttermilk: A little thick, a little tangy, it’s a perfect balance with the sweet bananas. 
• Cinnamon: This warm spice makes all pancakes better in my opinion. 
• Vanilla extract: Similar to cinnamon, just to bring a little warm flavor. 
• Egg: One large egg to bind everything together.
• Salt: A bit of kosher salt to balance out and bring out the flavors.
• Butter: Unsalted butter gets used to cook the pancakes. 

Step by step instructions

Instructions below will teach you how to make the best buttermilk banana pancakes. Full ingredient quantities are in the recipe card at the end of this post. 

Overview: make the buttermilk batter by mixing all ingredients together in a large bowl. Melt butter over medium heat. Add ⅓ cup of batter, cook 3 minutes on both sides. 

1. Mash the banana. Place the banana in a medium bowl. Smush it with the back of a fork until fully mashed. 

2. Add the egg. Crack the egg into the bowl with the banana. Whisk until well combined. 

3. Add the rest of the wet ingredients. To the bowl with the banana mixture, add the buttermilk and vanilla. Whisk until well combined. 

4. Add the dry ingredients. Add the flour, baking powder, cinnamon, and vanilla. Whisk until just combined - it’ll be a little lumpy because of the texture from the banana. 

5. Pour the batter. Heat a medium sized non-stick pan over medium heat. Add a bit of butter to the hot skillet. Once the butter is melted and sizzling gently, scoop ⅓ cup of batter into the skillet. Cook on this side for about 3 minutes – until the edges have set, a few little bubbles are forming on the surface, and the side that is down is golden brown. 

6. Flip. Once it's ready, carefully flip the pancake to cook the second side. Cook about 3 minutes and remove once golden brown. Add more butter if needed, and repeat until you've worked through all the batter.

Tips and tricks

• To mash the bananas use either the back of a fork or a mini potato masher. 
• Don’t over mix the batter! If you over mix, you'll have flatter, more rubbery pancakes. Mix until everything is just combined and a few small lumps remain. 
• If the butter starts to brown or burn in the pan, wipe it out with a dry paper towel then replace it by adding a bit more.
• Watch the temperature of your skillet – if the butter immediately browns when it goes into the pan your pan is too hot. Lower the temperature. You'll want to be around medium / medium-low heat to make pancakes. 
• Pancakes are ready to flip when the edges are set and a few small bubbles start to form on the surface. 
• To make homemade buttermilk – add 1 tablespoon of lemon juice to a measuring cup, then add just enough whole milk or 2% milk to hit the 1 cup mark. Stir it together, and let it sit for 10 minutes. Then it’s ready to use! 
• If you have a non-stick griddle, definitely use that instead of a skillet! There's more surface area so you can cook more pancakes at a time.
• If you don't want to use butter you could alternatively spray a bit of nonstick cooking spray. 

Banana pancake mix-ins

I like to keep these banana pancakes as is and play with the toppings (see below for some suggestions), but if you want to spice them up a bit below are some mix-ins you could add into the batter. 

• Semisweet chocolate chips 
• Chopped nuts such as pecans or walnuts
• Chocolate or rainbow sprinkles 
• More fruit such as blueberries or cut up strawberries
• In the fall add some pumpkin pie spice 
• Peanut butter

Banana pancake toppings

Similar to the mix-ins, you could totally play around with what you top these pancakes with! Below are some suggestions. 

• Pat of butter
• Powdered sugar
• Warm maple syrup 
• Fruit such as blueberries, strawberries, kiwi, or double-down and top with some banana slices
• Chopped nuts – walnuts, pecans 
• Homemade whipped cream 
• Caramel sauce 
• Fruit jam or compote 

Storing and reheating 

• Storage: Keep any leftover pancakes wrapped tightly or in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the microwave for a few minutes. 
• Freezing: Cooked pancakes can be stored in the freezer for up to 3 months. Wrap them individually and keep in an airtight container. Thaw in the fridge and warm in the microwave. 

FAQs

Did you make this recipe? Leave a rating and review below and tag me on social!

More pancake recipes

📖 Recipe

Banana Buttermilk Pancakes

These Banana Buttermilk Pancakes are so fluffy and perfectly tender. They’re made from a simple pancake batter that has mashed bananas so the banana flavor is evenly dispersed throughout – with no added sugar, the bananas sweeten it up just enough. Serve with a pat of butter and some maple syrup for a perfectly simple breakfast. 

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 2 servings

Ingredients

• ½ cup mashed banana from 1-2 bananas
• 1 large egg
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 ¼ cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• 2 tablespoon unsalted butter

Instructions

• Place the banana in a medium bowl. Smush it with the back of a fork until fully mashed. 
• Crack the egg into the bowl with the banana. Whisk until well combined. 
• To the bowl with the banana mixture, add the buttermilk and vanilla. Whisk until well combined. 
• Add the flour, baking powder, cinnamon, and vanilla. Whisk until just combined - it’ll be a little lumpy because of the texture from the banana. 
• Heat a medium sized non-stick pan over medium heat. Add a bit of butter to the hot skillet. Once the butter is melted and sizzling gently, scoop ⅓ cup of batter into the skillet. Cook on this side for about 3 minutes – until the edges have set, a few little bubbles are forming on the surface, and the side that is down is golden brown. 
• Once it's ready, carefully flip the pancake to cook th e second side. Cook about 3 minutes and remove once golden brown. Add more butter if needed, and repeat until you've worked through all the batter.

Video

Notes

• To mash the bananas use either the back of a fork or a mini potato masher. 
• Don’t over mix the batter! If you over mix, you'll have flatter, more rubbery pancakes. Mix until everything is just combined and a few small lumps remain. 
• If the butter starts to brown or burn in the pan, wipe it out with a dry paper towel then replace it by adding a bit more.
• Watch the temperature of your skillet – if the butter immediately browns when it goes into the pan your pan is too hot. Lower the temperature. You'll want to be around medium / medium-low heat to make pancakes. 
• Pancakes are ready to flip when the edges are set and a few small bubbles start to form on the surface. 
• To make homemade buttermilk – add 1 tablespoon of lemon juice to a measuring cup, then add just enough whole milk or 2% milk to hit the 1 cup mark. Stir it together, and let it sit for 10 minutes. Then it’s ready to use! 
• If you have a non-stick griddle, definitely use that instead of a skillet! There's more surface area so you can cook more pancakes at a time.
• If you don't want to use butter you could alternatively spray a bit of nonstick cooking spray. 

Nutrition Estimate

Calories: 550kcal | Carbohydrates: 80g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 955mg | Potassium: 488mg | Fiber: 4g | Sugar: 13g | Vitamin A: 706IU | Vitamin C: 5mg | Calcium: 296mg | Iron: 5mg

Course: Breakfast

Cuisine: American

Keyword: banana, Pancakes

Author: Haley