Description
Delightful Texas breakfast tacos filled with fluffy scrambled eggs, crispy breakfast potatoes, and fresh salsa wrapped in soft taco shells.
Ingredients
Scale
- 6 large eggs
- 2 cups of diced breakfast potatoes
- 1 cup of shredded cheddar cheese
- 1 cup of fresh salsa
- Taco shells (corn or flour)
- Salt and pepper to taste
Instructions
- Scramble the eggs: In a skillet over medium heat, crack open the eggs and whisk them together with salt and pepper; scramble gently for 3-5 minutes.
- Cook the breakfast potatoes: In another skillet, heat a little oil and add the diced potatoes, cooking until crispy and golden brown for about 10-15 minutes.
- Warm the taco shells: Heat taco shells in a pan or microwave for about 30 seconds.
- Assemble the tacos: In each shell, layer scrambled eggs, crispy potatoes, cheese, and fresh salsa.
- Serve warm and enjoy!
Notes
Customize with toppings like fresh cilantro or avocado. Enjoy them fresh for the best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 370mg