Main Dish

Breakfast Tacos

  • Ready Time: 45min
    No Reviews
  • Prep Time: 10min
    Cook Time: 35min
  • Potato Type: Fingerling
    Cuisine: American
  • Serves: 2
    Prep Method: Baked
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Recipe by: Rebecca Costa

Who doesn’t love a good breakfast taco? They’re easy to throw together, taste delicious and super filling for breakfast fuel.


  • 4 eggs
  • 4 small tortillas
  • 1/4 c cheddar cheese
  • 1/3 c black beans
  • 1/4 c salsa
  • 16 fingerling potatoes, sliced into quarters
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Prep Time: 10min | Cook Time: 35min

  1. Pre-heat oven to 450°F.
  2. Grease a baking sheet with olive oil and arrange potato quarters in an even layer. Sprinkle with salt and pepper.
  3. Bake potatoes for 30 minutes, until crispy. I like to add a minute or two on broil right at the end.
  4. Remove potatoes from the oven and set them aside to cool.
  5. Meanwhile, heat a small skillet over medium-high heat and drizzle with olive oil. Scramble eggs and pour in, folding for a soft scramble until desired firmness- about 5 minutes.
  6. Heat a large skillet without additional oil. Heat tortillas in a skillet – about 15 seconds per side.
  7. Assemble tortillas with scrambled eggs, roasted potatoes, salsa, beans, and cheese.


Vitamin C45mg


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