Los Tacos Breakfast is a hearty, satisfying morning meal featuring scrambled eggs, crispy potatoes, and melted cheese wrapped in warm tortillas. Rooted in Mexican cuisine, this breakfast taco is a beloved way to start the day, offering a perfect balance of protein, carbs, and flavor. It works because it’s quick to assemble, customizable, and packed with savory ingredients that keep you full until lunch.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30 ml) olive oil, divided
- 2 medium potatoes (about 1 lb / 450 g), diced into 1/2-inch cubes
- 1/2 cup (80 g) diced white onion
- 1 jalapeño, seeded and minced (optional)
- 8 small flour or corn tortillas (6-inch)
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 1/4 cup (60 g) crumbled queso fresco (optional)
- 1/4 cup (60 g) sour cream
- 1/4 cup (60 ml) salsa or pico de gallo, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10 minutes. If the potatoes start to stick, add a splash of water and cover for a minute to steam. Transfer to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and jalapeño (if using) and sauté over medium heat until soft, about 3 minutes.
- Reduce heat to low and pour in the egg mixture. Cook gently, stirring constantly with a spatula, until the eggs are softly scrambled and just set, about 3–4 minutes. The eggs should be moist but not runny. Egg dishes must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Add the cooked potatoes back to the skillet with the eggs and stir to combine. Remove from heat.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
- Divide the egg and potato mixture evenly among the tortillas. Top each with shredded cheese, queso fresco (if using), a dollop of sour cream, and a spoonful of salsa.
- Garnish with fresh cilantro and serve immediately.
Tips
- Substitutions: For a vegetarian version, omit the eggs and use scrambled tofu or extra beans. For a spicier kick, leave the seeds in the jalapeño or add a dash of hot sauce.
- Storage: If you have leftovers, store the filling and tortillas separately in airtight containers in the refrigerator for up to 3 days. Assemble fresh when ready to eat.
- Common mistake: Don’t overcook the eggs—they should remain soft and creamy. Remove them from heat just before they look fully set, as they’ll continue cooking from residual heat.
- Make ahead: You can prep the potatoes and chop the vegetables the night before to save time in the morning.
Serving Suggestions
Serve these breakfast tacos with a side of refried beans, fresh fruit, or a simple green salad. A drizzle of crema or a squeeze of lime juice adds brightness. For a heartier meal, pair with crispy hash browns or a side of chorizo.
Variations
- Chorizo & Egg: Cook 1/2 lb (225 g) of Mexican chorizo in the skillet before adding the eggs; omit the potatoes or reduce them to 1 cup.
- Veggie-Packed: Add sautéed bell peppers, zucchini, or spinach to the egg mixture for extra nutrients and color.
- Bean & Cheese: Replace the eggs with refried beans (about 1 cup / 240 g) and increase the cheese to 1 1/2 cups (180 g).
- Breakfast Burrito: Wrap the filling in a large flour tortilla with extra rice and beans for a portable version.
Storage and Reheating
Store leftover egg and potato filling in an airtight container in the refrigerator for up to 3 days. Keep tortillas separately at room temperature or refrigerated. To reheat, warm the filling in a skillet over medium heat until hot, about 3–4 minutes, or microwave in 30-second intervals. Warm tortillas in a dry skillet or microwave. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use corn tortillas instead of flour? Yes, corn tortillas are traditional and work well. They are smaller and sturdier, so you may need to double up if they tear.
Can I make these ahead of time? You can prepare the filling and store it in the refrigerator for up to 3 days. Assemble and warm the tortillas just before serving to keep them fresh.
What if I don’t have potatoes? Substitute with cooked sweet potatoes, or use leftover roasted vegetables like bell peppers and onions.
How do I keep the tortillas warm for a crowd? Wrap them in a clean kitchen towel and place them in a low oven (200°F / 93°C) for up to 30 minutes.
Can I freeze the filling? Yes, the egg and potato mixture freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Is this recipe gluten-free? Use corn tortillas to make it gluten-free. Check the labels on your salsa and sour cream to ensure they are gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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