Breakfast Tacos (2) Recipe

Time45m

Serves2

Corn tortillas filled with scrambled eggs, roasted potatoes, corn, avocado, cheddar cheese, pickled onion, and tomatillo salsa.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Roast the Potatoes
Preheat your oven to 425°F (220°C). Dice potatoes into small cubes, toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
2
Prepare the Eggs
In a bowl, crack the 4 eggs and whisk them together until fully combined. Season with salt and pepper.
3
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out into a bowl. Mash it lightly with a fork, and season with a pinch of salt.

4
Scramble the Eggs
In a non-stick skillet over medium heat, add a little oil or butter. Pour in the whisked eggs and cook while stirring gently until they are fully set but still soft, about 3-5 minutes.
5
Heat the Corn
If using canned corn, drain it. If using frozen corn, thaw it. In the same skillet, add the corn and cook for 2-3 minutes until heated through.

6
Warm the Tortillas
In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
7
Fill the Tacos
On each tortilla, layer scrambled eggs, roasted potatoes, corn, mashed avocado, shredded cheddar cheese, and top with pickled onion and tomatillo salsa.