You can use ANY leftover potatoes for this or the microwavable option from Birdseye (shown in last slide)
I used my leftover Greek Potatoes (←Found here) for these. They come together in just a few minutes for a delicious satisfying breakfast.
Feel free to add in other proteins or veggies & use your favorite cheese or salsa, super versatile.
Serving size for this recipe will give you 2 generous taco portions. Just double the recipe for each person you are feeding. And yes the splash of milk is a MUST! 😬
Jump Ahead for the recipe if you don’t want the play by play below!
First, let’s talk potatoes. I’ve made these with any type of leftover potatoes, even mashed, but I always keep these Birds Eye microwaveables on hand. Just microwave for 5 to 6 minutes and dump them in a tupperware container and give them a stir. I save the rest in the fridge for more tacos in the coming mornings for an even faster meal since I don’t have to microwave them again.
Here are all the ingredients you’ll need along with whatever potatoes you’re using, eggs, butter, milk, flour tortillas, your favorite shredded cheese and your favorite salsa or taco toppings. Jazz it up with some add-in’s if you like 🥓🍄🟫🍅Cooked meats like ham, bacon, or sausage can be added to scramble mixture for a heartier dish, or other cooked veggies likes onion, mushroom, spinach, or typical omelet add-ins. Just add them in with the potatoes to heat through before adding the beaten egg. Fast and versatile!
Melt some butter in a pan. Add a large spoonful of your potato and heat through, breaking them up as you go into bite size pieces.
Whisk 1 egg with a splash of milk, yes you need it! Add it to the pan and salt and/or pepper lightly
Scramble for a few minutes till egg is cooked through but not over cooked! and turn the heat off
Lets assemble those tacos
Warm two tortillas in the microwave for about 15 seconds. Add some shredded cheese to the bottom, then about half your taco mixture to each. Finish with your favorite taco sauce or salsa, I use herdez taqueria street sauce in flavor cilantro lime.
Double this recipe for each person eating, two tacos per person. Eat up and enjoy! ❤️
Super Fast Breakfast Tacos
Egg Potato and Cheese tacos that are crazy fast to make and versatile enough to customize in seconds
Ingredients
Instructions
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🧈1. Melt butter in skillet
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🥔2. Add 1 large spoonful of prepared potatoes, use any leftovers you have on hand even mashed potatoes will work
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-OR-
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Microwave a bag of Birds eye Chive and Butter Red potatoes for 5 minutes, stir contents, and use a spoonful of these instead. Save leftovers for another time or use.
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3. Break up potatoes if needed to have small bite size pieces and heat through.
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🥚4. Meanwhile whisk 1 egg with a splash of milk, about 1 tbsp
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🍳5. Pour egg mixture into pan with hot potatoes, immediately season with salt and pepper
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Begin stirring lightly to form scrambled egg mixture. Cook until moist curds form, remove from heat once whites are cooked through to avoid dry overcooked eggs.
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🌮6. Warm tortillas for 15-20 seconds in microwave, add shredded cheese to each tortilla, a few spoonfuls of egg mixture and top with Herdez street sauce or your favorite salsa
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🧀Sauce or Cheese can be substituted with others types or favorites
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🥓🍄🟫🍅Cooked meats like ham, bacon, or sausage can be added to scramble mixture for a heartier dish, or other cooked veggies likes onion mushroom spinach tomato or typical omelet add-ins
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Serving size of 2 generous tacos. Double recipe for each additional person or 2 taco serving.
Note
Use prepared potatoes in recipe like Birds eye microwavable chive butter red potatos, prepared in microwave or use leftovers from a recipe like my Greek Potatoes Check them out at the link!
