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Breakfast Tacos with Potatoes, Eggs, and Cheese

This Breakfast Taco ain't no Taco Bell Breakfast. It's way better! These Breakfast Tacos with Potatoes, Eggs, and Cheese are the real deal, like the ones you find in Austin, Texas!
Course Breakfast
Cuisine Mexican
Keyword Breakfast Tacos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 216kcal
Author Michele @ Flavor Mosaic


  • 1-1/2 cups prepared Breakfast Potatoes
  • Cooking Spray
  • 6 eggs
  • 6 flour tortillas
  • 1 cup shredded Mexican Style Shredded Cheese
  • salsa


  • Prepare the Breakfast Potatoes per directions on the recipe.
  • Spray a skillet with cooking spray. In a medium bowl, whisk the eggs. Add the eggs to the skillet and cook until they are cooked through.
  • Heat the flour tortillas in a microwave for about 30-second intervals until they are soft and warm.
  • Add the scrambled eggs and breakfast potatoes by the tablespoon until you fill each flour tortilla. Sprinkle some shredded cheese on top. Microwave for 30 seconds if you want to melt the cheese.
  • Spoon a little salsa on top or add any of your favorite toppings and enjoy!


Calories: 216kcal | Carbohydrates: 18g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 415mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 276mg | Iron: 2mg