• Recipes
  • Contact
  • About
  • Shop

Cozy Cravings

menu icon
go to homepage
  • RECIPES
  • CONTACT
  • ABOUT
  • SHOP
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • CONTACT
    • ABOUT
    • SHOP
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Bacon egg and cheese breakfast sliders.
      Bacon, Egg and Cheese Breakfast Sliders
    • lemon honey cake with slices cut out.
      Lemon Honey Cake
    • Finished pizza topped with bruschetta, balsamic glaze and shaved parmesan cheese.
      Bruschetta Pizza
    • Kale and White Bean Salad in a bowl with serving utensils.
      Kale and White Bean Salad
    • Close up whipped honey butter in a jar.
      Whipped Honey Butter
    • Shrimp scampi risotto in a blue bowl with a wood fork.
      Shrimp Scampi Risotto
    • Close up of fresh baked sprinkle cookies.
      Sprinkle Cookies
    • Close up of pancakes with a pat of butter and pure maple syrup.
      Buttermilk Pancakes for Two
    • Assembled tacos up close.
      Rice and Bean Tacos
    • Close up of muffin with glaze drips.
      Vanilla Chai Spice Muffins
    • Sliced spinach and ricotta lasagna.
      Spinach and Ricotta Lasagna
    • Close up image of sliced leek and gruyere quiche.
      Leek and Gruyere Quiche
    Home » Breakfast & Brunch

    Easy Scrambled Egg Tacos

    Published: Jun 22, 2023 » Modified: Jun 22, 2023 by Haley » This post may contain affiliate links

    188 shares
    • Share
    • Send
    Jump To Recipe Jump To Video
    Scrambled egg tacos on a platter.

    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. 

    Close up image of tacos on a platter.
    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips and tricks
    • Recipe customizations
    • Storage 
    • FAQs 
    • More easy breakfast recipes 
    • 📖 Recipe

    Ingredients

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

    Ingredients for scrambled egg tacos laid out on a table.
    • 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. 

    Sautéd onions and potatoes in a skillet.

    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.

    Scrambled eggs in a skillet.

    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. 

    Assembled scrambled egg tacos.

    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 

    Is a flour or corn tortilla healthier?

    Corn tortillas tend to be a bit healthier because they are typically made with whole grains as opposed to flour.

    Are corn tortillas gluten free?

    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 

    • Stack of banana buttermilk pancakes.
      Banana Buttermilk Pancakes
    • Close up of breakfast skillet with eggs, bacon, and potatoes.
      Potato, Egg and Bacon Breakfast Skillet
    • straight-on image of a slice of brioche french toast casserole with blueberries.
      Brioche French Toast Casserole
    • Close up image of the finished dutch baby with whipped cream and berries.
      Fluffy Buttermilk Dutch Baby Pancake

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

    📖 Recipe

    Close up image of tacos on a platter.

    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

    More Breakfast & Brunch

    • Garlic rosemary potatoes roasted.
      Garlic Rosemary Potatoes
    • Close up of finished pop tart with jam icing.
      Puff Pastry Pop Tarts
    • Up close slices of lemon blueberry mascarpone cake.
      Lemon Blueberry Mascarpone Cake
    • Sweet potato egg hash topped with chives.
      Sweet Potato and Egg Hash
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    HEY THERE!

    Welcome to Cozy Cravings! Happy to have you. Here, you’ll find comfort food recipes & other delicious things to enjoy and devour.

    POPULAR POSTS

    • Close up of broccoli au gratin.
      Broccoli Au Gratin (Broccoli Casserole)
    • Finished french onion pasta in a bowl.
      One Pot French Onion Pasta
    • close up image of maple candied bacon on a plate.
      Maple Candied Bacon
    • Overhead image of lasagna fresh out of the oven with sage on top.
      Butternut Squash and Spinach Lasagna

    Breakfast & Brunch

    Bacon egg and cheese breakfast sliders.

    Bacon, Egg and Cheese Breakfast Sliders

    Close up of pancakes with a pat of butter and pure maple syrup.

    Buttermilk Pancakes for Two

    Close up of muffin with glaze drips.

    Vanilla Chai Spice Muffins

    Close up image of sliced leek and gruyere quiche.

    Leek and Gruyere Quiche

    More Breakfast & Brunch

    Lunch & Dinner

    Finished pizza topped with bruschetta, balsamic glaze and shaved parmesan cheese.

    Bruschetta Pizza

    Kale and White Bean Salad in a bowl with serving utensils.

    Kale and White Bean Salad

    Shrimp scampi risotto in a blue bowl with a wood fork.

    Shrimp Scampi Risotto

    Assembled tacos up close.

    Rice and Bean Tacos

    More Lunch & Dinner

    Snacks, Sides, and More

    Close up whipped honey butter in a jar.

    Whipped Honey Butter

    Garlic rosemary potatoes roasted.

    Garlic Rosemary Potatoes

    Roasted green beans with parmesan and garlic.

    Garlic Roasted Green Beans

    Close up photo of marinated olives in a serving bowl.

    Marinated Green Olives

    More Snacks & Sides

    Sweet Treats

    lemon honey cake with slices cut out.

    Lemon Honey Cake

    More Sweet Treats

    Drinks

    Lambrusco spritz with olives and orange slice.

    Lambrusco Spritz

    More Drinks

    Footer

    ↑ back to top

    about

    • ABOUT
    • CONTACT
    • PRIVACY POLICY

    Let's Keep In Touch!

    Subscribe here for delicious recipes, updates & more!

    Thank you!

    You have successfully joined our subscriber list.

    .

    recipe index

    • APPETIZERS
    • BREAKFAST & BRUNCH
    • LUNCH & DINNER
    • SNACKS & SIDES
    • DESSERTS

    Copyright © 2025 · CozyCravings.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.