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Breakfast/Brunch Main Dish

Roasted Potato Tacos with Eggs

  • Ready Time: 55min
    No Reviews
  • Prep Time: 10min
    Cook Time: 45min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 3 servings (2 tacos each)
    Prep Method: Baked
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Description

Recipe by: Shaw’s Simple Swaps (Elizabeth Shaw)

A portable taco that combines taste, flavor and convenience for post workout recovery.

Ingredients

Roasted Potato Tacos with Eggs

  • 3/4 lb. russet potatoes cleaned and cut into 1/4-inch cubes
  • 1 cup chopped bell pepper medley
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 6 each large eggs
  • 6 each 6-inch corn tortillas
  • 4 ounces sliced avocado optional

Preparation
Prep Time: 10min | Cook Time: 45min

  1. Preheat oven to 400 °F.
  2. Spray large rimmed baking sheet with cooking spray.  Set aside.
  3. Mix chopped potatoes and bell peppers with salt, pepper and garlic.
  4. Place in the oven for 45 minutes, flipping half way through cooking with a spatula.
  5. When potatoes are done, let cool for 5 minutes and prepare eggs as desired.
  6. Assemble tacos with 1 tortilla, 1 egg, and 2 ounces of potato and bell pepper blend. Optional to top with avocado, salsa or topping of choice.

Notes

Since the avocado is optional, it is not included in the nutritionals.

Nutrition

Calories400
Fat11g
Sodium786mg
Cholesterol372
Vitamin C120%
Carbohydrates58g
Fiber7g
Protein19g
Potassium1044mg

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