Breakfast Tacos Recipe
Recipe information
Make Breakfast Tacos in just 1h . Scrambled eggs, aged white cheddar, pickled red onions, avocado, chipotle crema, crispy potato pavé, garden greens
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Ingredients
Taco filling
Crispy Potato Pavé
Garden Greens
Taco Shells
Prepare Potato Pavé
1. Slice Potatoes
Preheat the oven to 375°F (190°C). Peel and thinly slice the russet potatoes using a mandoline or sharp knife.
2. Arrange and Season
Layer the potato slices in a greased baking dish. Melt the butter and pour it over the potatoes. Season with salt and pepper.
3. Bake
Cover with aluminum foil and bake for 45-50 minutes or until the potatoes are tender. Afterward, remove the foil and increase the oven temperature to 425°F (220°C). Bake for an additional 20 minutes or until crispy.
4. Cool and Cut
Let the potato pavé cool slightly before cutting them into squares.
Prepare Scrambled Eggs
6. Cook Eggs
In a non-stick skillet, over medium heat, add a small amount of butter or oil. Pour in the scrambled eggs and gently stir with a spatula until just set but still creamy. Add in the shredded aged white cheddar cheese and stir until melted.
Assemble Tacos
Serve
9. Plate Tacos
Serve the breakfast tacos alongside crispy potato pavé and a side of mixed garden greens. Enjoy immediately!
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