Breakfast Potato Tacos

Breakfast Potato Tacos

Potatoes USA
Who doesn't love a good breakfast taco? They're easy to throw together, taste delicious, and super filling for breakfast fuel. Top these tacos with fingerling potatoes, eggs, cheese, salsa, and black beans for an easy breakfast.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine American
Servings 2
Calories 650 kcal


  • 4 Eggs
  • 4 Small tortillas
  • ¼ Cup Cheddar cheese
  • Cup Black beans
  • ¼ Cup Salsa
  • 16 Alsum fingerling potatoes sliced into quarters
  • ½ Teaspoon Kosher salt
  • ½ Teaspoon Black pepper


  • Preheat oven to 450°F.
  • Grease a baking sheet with olive oil and arrange potato quarters in an even layer. Sprinkle with salt and pepper.
  • Bake potatoes for 30 minutes, until crispy. I like to add a minute or two on broil right at the end.
  • Remove potatoes from the oven and set them aside to cool.
  • 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 – about 5 minutes.
  • Heat a large skillet without additional oil. Heat tortillas in a skillet – about 15 seconds per side.
  • Assemble tortillas with scrambled eggs, roasted potatoes, salsa, beans, and cheese.


Calories: 650kcalCarbohydrates: 85gProtein: 28gFat: 22gCholesterol: 385mgSodium: 1450mgPotassium: 1271mgFiber: 9gSugar: 6gVitamin C: 45mg