Breakfast Tacos with Scrambled Eggs and Salsa Verde

Quick Recipe Version (TL;DR)

• Yield: 4 servings, 8 tacos
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 8 small flour or corn tortillas, 6 inches each
• 8 large eggs
• 2 tablespoons whole milk or half-and-half
• 1 tablespoon unsalted butter
• 1 cup shredded Monterey Jack or Oaxaca cheese
• 1 cup salsa verde, warmed
• 12 ounces Yukon Gold potatoes, diced into 1/2-inch pieces
• 1 tablespoon neutral oil
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup cooked black beans or pinto beans, warmed
• 1/4 cup chopped cilantro
• 1/4 cup finely diced white onion
• 1 lime, cut into wedges

Do This

• 1. Dice the potatoes into 1/2-inch pieces and pat them dry.
• 2. Cook potatoes in 1 tablespoon oil over medium-high heat for 12 to 15 minutes with salt, cumin, and smoked paprika.
• 3. Whisk 8 eggs with 2 tablespoons milk and 1/4 teaspoon kosher salt.
• 4. Scramble eggs gently in butter over medium-low heat for 3 to 5 minutes, then fold in 1/2 cup cheese.
• 5. Warm tortillas on a 350°F griddle or hot skillet for 20 to 30 seconds per side.
• 6. Fill each tortilla with eggs, potatoes, beans, remaining cheese, warm salsa verde, onion, cilantro, and lime.

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Why You’ll Love This Recipe

• Fast but satisfying: Fluffy eggs, melty cheese, warm tortillas, and hearty potatoes make a full breakfast in about 40 minutes.
• Bright and lively: Salsa verde brings tangy tomatillo flavor that wakes up the creamy eggs.
• Easy to customize: Add beans, avocado, bacon, chorizo, roasted vegetables, or extra hot sauce.
• Great for groups: Set everything out taco-bar style so everyone can build their own perfect breakfast taco.

Grocery List

• Produce: Yukon Gold potatoes, cilantro, white onion, lime, optional avocado, optional jalapeño, optional radishes
• Dairy: Large eggs, whole milk or half-and-half, unsalted butter, shredded Monterey Jack or Oaxaca cheese, optional sour cream or Mexican crema
• Pantry: Small flour or corn tortillas, salsa verde, neutral oil, kosher salt, black pepper, ground cumin, smoked paprika, canned or cooked black beans or pinto beans

Full Ingredients

For the Tacos

• 8 small flour or corn tortillas, 6 inches each
• 1 cup shredded Monterey Jack, Oaxaca, or mild cheddar cheese, divided
• 1 cup salsa verde, warmed to 165°F if using refrigerated salsa
• 1 cup cooked black beans or pinto beans, drained and warmed
• 1/4 cup finely diced white onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• Optional: 1 avocado, sliced
• Optional: 1/4 cup sour cream or Mexican crema
• Optional: 2 tablespoons thinly sliced jalapeño or pickled jalapeños

For the Fluffy Scrambled Eggs

• 8 large eggs
• 2 tablespoons whole milk, half-and-half, or heavy cream
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 cup shredded Monterey Jack, Oaxaca, or mild cheddar cheese, taken from the 1 cup listed above

For the Skillet Breakfast Potatoes

• 12 ounces Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice
• 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil
• 1/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons water, for steaming the potatoes in the skillet

Step-by-Step Instructions

Step 1: Prep the toppings and warm the salsa verde

Chop the cilantro, dice the white onion, slice the lime into wedges, and prepare any optional toppings such as avocado, crema, or jalapeños. Place 1 cup salsa verde in a small saucepan and warm it over low heat for 4 to 5 minutes, stirring occasionally, until hot but not boiling. If the salsa verde was refrigerated, heat it to 165°F for the best flavor and food safety. Keep it warm over the lowest heat while you cook the rest of the recipe.

Step 2: Dice and season the potatoes

Scrub 12 ounces Yukon Gold potatoes and cut them into even 1/2-inch pieces so they cook quickly and evenly. Pat them dry with a clean kitchen towel or paper towels; removing extra moisture helps them brown instead of steam. In a bowl, toss the potatoes with 1 tablespoon neutral oil, 1/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/8 teaspoon black pepper.

Step 3: Cook the skillet breakfast potatoes

Heat a 10-inch or 12-inch skillet over medium-high heat for 2 minutes. Add the seasoned potatoes in a single layer and cook for 5 minutes without stirring much so the bottoms can brown. Stir, then cook for another 4 minutes. Add 2 tablespoons water, cover the skillet, and cook for 3 to 4 minutes, until the potatoes are tender when pierced with a fork. Remove the lid and cook for 1 to 2 minutes more to re-crisp the edges. Taste and add an extra pinch of salt if needed. Transfer the potatoes to a plate and keep warm.

Step 4: Warm the beans

Add 1 cup cooked black beans or pinto beans to a small saucepan with 1 tablespoon water. Warm over medium-low heat for 4 to 5 minutes, stirring occasionally, until steaming. If using canned beans, drain and rinse them first for a cleaner flavor. Season with a small pinch of kosher salt if needed, then keep warm. For creamier tacos, lightly mash about one-third of the beans with the back of a spoon.

Step 5: Whisk the eggs until smooth

In a medium bowl, whisk 8 large eggs with 2 tablespoons whole milk or half-and-half, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk for 30 to 45 seconds, until the mixture is fully blended and slightly frothy. This small amount of dairy helps the eggs stay tender, while good whisking gives the scramble a soft, even texture.

Step 6: Scramble the eggs gently

Wipe out the potato skillet or use a clean nonstick skillet. Set it over medium-low heat and add 1 tablespoon unsalted butter. When the butter is melted and foamy but not browned, pour in the eggs. Let them sit for 20 seconds, then use a silicone spatula to slowly push the eggs from the edges toward the center, forming soft curds. Continue stirring gently for 3 to 5 minutes, adjusting the heat to low if the eggs start cooking too quickly. When the eggs look softly set but still slightly glossy, fold in 1/2 cup shredded cheese. The eggs should reach 160°F if checked with an instant-read thermometer. Remove the skillet from the heat right away so the eggs stay fluffy and moist.

Step 7: Warm the tortillas

Warm a dry skillet or griddle to 350°F, or set a heavy skillet over medium heat for 2 minutes. Heat each tortilla for 20 to 30 seconds per side, just until soft, flexible, and lightly toasted in spots. Stack the warm tortillas in a clean kitchen towel to keep them pliable. If using corn tortillas, warming them well is especially important so they do not crack when folded.

Step 8: Assemble the breakfast tacos

Lay out the warm tortillas. Divide the scrambled eggs evenly among them, using about 1/3 cup eggs per taco. Add a spoonful of potatoes and a spoonful of warm beans to each tortilla. Sprinkle with the remaining 1/2 cup cheese, then spoon warm salsa verde over the top, using about 2 tablespoons per taco. Finish with diced onion, cilantro, and a squeeze of lime. Serve immediately while the tortillas are soft, the eggs are fluffy, and the cheese is melted.

Pro Tips

• Use gentle heat for the eggs: Medium-low heat is the secret to creamy, fluffy scrambled eggs. If the skillet gets too hot, pull it off the burner for 15 to 20 seconds.
• Do not overfill the tortillas: Breakfast tacos are best when you can fold and eat them easily. Use moderate spoonfuls of potatoes and beans, then add more on the side if you like.
• Warm the salsa verde: Cold salsa can cool down the eggs quickly. Warming it makes the tacos taste more cohesive and brings out the tomatillo brightness.
• Choose the right tortilla: Flour tortillas are soft and flexible, while corn tortillas add deeper toasted flavor. Either works beautifully.
• Keep everything ready before scrambling: Eggs cook fast, so have the toppings, salsa, beans, potatoes, and tortillas ready before the eggs hit the pan.

Variations

• Chorizo breakfast tacos: Cook 6 ounces Mexican chorizo in the skillet for 6 to 8 minutes, until browned and cooked through, then spoon it into the tacos with the eggs. Reduce the potatoes to 8 ounces if you want a lighter filling.
• Vegetable-loaded tacos: Add 1/2 cup sautéed bell pepper, 1/2 cup sautéed zucchini, or 1 cup wilted spinach to the eggs just before folding in the cheese.
• Extra-creamy avocado tacos: Add 1 sliced avocado or 1/2 cup guacamole, plus a drizzle of crema, for a richer taco that balances the tangy salsa verde.

Storage & Make-Ahead

These tacos are best assembled right before serving, but the components can be prepared ahead. Store cooked potatoes in an airtight container in the refrigerator for up to 4 days. Store beans and salsa verde separately in airtight containers in the refrigerator for up to 4 days. Reheat potatoes in a skillet over medium heat for 5 to 7 minutes, adding a teaspoon of oil if needed, until hot and crisp at the edges. Reheat beans and salsa verde in small saucepans over medium-low heat until steaming, or microwave in 30-second bursts. Scrambled eggs are best fresh, but leftovers can be refrigerated for up to 2 days and gently reheated in a nonstick skillet over low heat. Keep tortillas wrapped at room temperature if using within 1 day, or refrigerate according to package directions. Do not freeze fully assembled tacos, as the eggs and salsa can become watery after thawing.

Nutrition (per serving)

Approximate nutrition per serving, based on 2 tacos made with flour tortillas, eggs, cheese, potatoes, beans, salsa verde, onion, cilantro, and lime: 495 calories, 24 g protein, 50 g carbohydrates, 23 g fat, 9 g saturated fat, 395 mg cholesterol, 8 g fiber, 5 g sugar, and 920 mg sodium. Nutrition will vary depending on tortilla type, cheese, salsa brand, and optional toppings.