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.
Jump to:
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
Corn tortillas tend to be a bit healthier because they are typically made with whole grains as opposed to flour.
Yes, they are naturally gluten free. There are also great gluten free flour tortilla options on the market right now, such as from the brand Siete.
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
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.
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.
Leave a Reply