Potato & Egg Breakfast Tacos
It’s way too easy to devour a good breakfast taco. There’s just something about the combination of buttery eggs, crispy potatoes, and a good salsa wrapped up in a warm tortilla. That’s exactly how I’d describe these potato & egg breakfast tacos—one bite in, and it’s hard to stop.
Make a single serving for a quick, satisfying breakfast, or invite friends over and turn it into a breakfast taco party. Either way, you can’t go wrong.
Breakfast tacos originated in Mexico, and if you live in South Texas like we do, you know you can find delicious, authentic tacos just about everywhere. San Antonio, especially, is known for its incredible Mexican food scene. As much as we love eating out, I still enjoy making most of our meals at home. I love knowing the quality of ingredients going into our food, and there’s something really special about growing up with homemade meals made with care.
Health Benefits of Potato & Egg Breakfast Tacos:
Pasture-Raised Eggs
Pasture-raised eggs are a great source of omega-3 fatty acids, which help protect heart health. While eggs are often criticized for their cholesterol content, they actually help balance cholesterol absorption and inflammation, supporting a healthy ratio of HDL to LDL cholesterol.
Potatoes
Potatoes are packed with nutrients, including potassium, vitamin C, vitamin B6, folate, and iron. They also contain fiber, which helps support digestion. For an extra nutrient boost, try eating potatoes with the skin left on.
Grass-Fed Butter
Once considered unhealthy due to its fat content, butter is actually incredibly nourishing. Grass-fed butter is anti-inflammatory, rich in vitamin A, and contains CLA (conjugated linoleic acid), which has been linked to anti-cancer benefits. More butter for me, please.
How to Make Potato & Egg Breakfast Tacos
In a small to medium skillet, heat a dab of grass-fed butter over medium-high heat.
Add diced potatoes and sauté until golden brown and beginning to crisp on the edges, about 5 minutes.
Remove the potatoes from the skillet and set aside on a plate.
In the same skillet, add another dab of butter and the beaten eggs.
Scramble gently until just set, being careful not to overcook.
Warm your tortillas, then fill with the potatoes and eggs.
Top with your favorite salsa and fresh cilantro, if desired, and enjoy warm.
Potato & Egg Breakfast Tacos
- Total Time: 15 minutes
- Yield: 1 serving 1x
Ingredients
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1 small potato, previously baked or boiled
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2 pasture-raised eggs
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Dab of grass-fed butter
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Generous sprinkle of salt and pepper
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GMO-free corn tortillas (or your favorite healthy tortillas)
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Optional Toppings
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Salsa
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Fresh cilantro
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Sliced avocado
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Instructions
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In a small to medium skillet, heat a dab of grass-fed butter over medium-high heat.
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Add diced potatoes and sauté until golden brown and beginning to crisp on the edges, about 5 minutes.
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Remove potatoes from the skillet and set aside on a plate.
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In the same skillet, add another dab of butter and the beaten eggs.
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Scramble gently until just set, being careful not to overcook.
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Warm tortillas, then fill with potatoes and eggs.
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Top with salsa, cilantro, and avocado if desired. Serve warm.
- Prep Time: 5 min
- Cook Time: 10 min
If you like this recipe you will love this easy, healthy omelette.
