Easy Breakfast Tacos

Name: Easy Breakfast Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 Tacos
Ingredients: 4 corn tortillas; 1 small russet potato; 2 large eggs; 1 tbsp milk; 2 lices cheese; 1 tbsp hot sauce; 1 tbsp cilantro; ½ tsp oil; salt to taste; 1 medium red onion; 1 tbsp sugar; 1 tsp salt; 1½ cups white vinegar; 1½ cups water

User Reviews

4.6

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 Tacos
Calories
152 kcal
Course
Main Course, Breakfast
Cuisine
American, Mexican

Easy Breakfast Tacos

Iris Warren

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These Breakfast Tacos are my go to breakfast or late night meal when I don't have anything prepped. They only take 10-15 minutes and are made from eggs, cheese, and potatoes.

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Ingredients

Servings

For the Tacos

4 corn tortillas
1 small russet potato
2 large eggs
1 tbsp milk
2 lices cheese
1 tbsp hot sauce
1 tbsp cilantro chopped
½ tsp oil
salt to taste

For the Pickled Red Onions

1 medium red onion
1 tbsp sugar
1 tsp salt
1½ cups white vinegar
1½ cups water

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Instructions

For the Tacos

Wash and cut your potato into small shoestring french fry shapes.
Place the fries into your air fryer basket and spray with 2g of oil and sprinkle with salt to taste.
Air fry at 400 °F (204 °C) for 8-10 minutes shaking the basket half way through.
While the potatoes are cooking, crack 2 eggs into a dish and add a splash of milk and salt. Beat until they are smooth. Cook the eggs in either a pan or in the microwave until they are finished.
In a dry skillet over medium high heat, add 4 corn tortillas to warm and lightly brown. Flip over and add a half slice of cheese to each to begin to melt.
To each tortilla, evenly divide the potatoes and eggs. Top each with hot sauce, pickled onions, and chopped cilantro.
The nutritional estimates are per taco.

For the Pickled Red Onions

These are best made in advance. I always keep these in my fridge. They will last for weeks.
Cut your red onion into thin slices from root to shoot.
In large mason jar, add 1 tsp of salt, 1 tbsp of sugar, 1½ cups water, and 1½ cups distilled vinegar. Stir to dissolve the solids.
Add the onions into the mason jar and top with more water and vinegar if necessary to cover the onions. Cap the jar and move it into the fridge to allow the onions to pickle.