Potato and Egg Breakfast Tacos

This recipe is featured in our 20 Meals from Costco for $150 Meal Plan #1.

I knew that today would be a BUSY day, so I planned accordingly.  Easy “breakfast dinner.”  I try to incorporate breakfast for dinner at least 2 or 3 times a month.  Helps keep the cost down and brings a little more variety to the table.  (Pun intended.) Plus, I was in no position to be whipping up a fancy meal after today’s media frenzy!!!

(Again…no photo.  I know these are an integral part of my posts.  Camera battery is charging and the camera will be back in action tomorrow!)

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Potato and Egg Breakfast Tacos

Yield – 4 servings

Preparation Time – 12 minutes

Cooking Time – 20 minutes

Ingredients

  • 3-4 small potatoes ($.50) On sale this week $3/10 lbs
  • 1 Tbsp oil ($.05)
  • 8 eggs ($1.09)
  • 6-8 flour tortillas ($.99) Use corn if gluten free (GF)
  • 2 apples or small pieces of fruit ($.50)
  • Garnish: Salsa or shredded cheese ($.50-$1)

Directions

  1. Peel and dice potatoes into 1/2 inch cubes.
  2. In small skillet, add oil and then diced potatoes. Set to medium and cook for about 8 minutes. Cover and stir 1 or 2 times while cooking. Season with salt, pepper and favorite “all purpose” seasoning.
  3. In bowl, whisk eggs with salt and pepper. When potatoes have browned and softened, add eggs to the skillet. Scramble the eggs with the potatoes.
  4. Once eggs have cooked, spoon into tortillas. Place in warm oven until ready to serve.
  5. Slice or dice apples or other favorite fruit.
  6. Serve Potato and Egg Breakfast Tacos with Fresh Fruit. Garnish tacos with shredded cheese or salsa.

Cost $4.13

Comments

  1. says

    Still celebrating your amazing segment yesterday. Congrats! I’m looking for a pancake mix recipe to keep dry and sealed in my cabinet (kind of like Bisquick but MUCH healthier). Suggestions? Would love both a Gluten Free and non GF option. :)

    • Annette says

      Found this one this morning on Celiac.com, haven’t tried it but I plan to.
      2 cups white rice flour
      2/3 cup potato starch flour
      1/3 cup tapioca flour

      Use 1 cup of G/F flour from above and add:
      ¼ teaspoon baking soda
      ½ teaspoon baking powder
      1/6 teaspoon salt
      1 teaspoon sugar
      Mix together and set aside.

      Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk.

      Melt 2 tablespoons butter and add separated egg yolk and mix.

      Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.

  2. says

    I make these but I add a little bit of leftover ham or crumble sausage,bell pepper, mushrooms and some diced onion or whatever I happen to have. They are yummy.
    Thanks for the reminder.

  3. Winona says

    I wonder how these would be if I precooked the potato and froze them and the egg together for hubby to cook super quick in the morning. I’m guessing the potatoes would lose their ‘oomph’, don’t you think? do you think they’d lose their appeal fully assembled as well?

    • Destiny says

      It should be fine. I make these as egg burritos (roll tortilla into a burrito instead of folding like a taco) and then freeze them for easy breakfasts. They are still just as tasty.

  4. Lisa says

    Okay, I’m a newbie to make ahead meals. When freezing the burritos do you need to thaw them out or just pop them in the microwave while frozen? Thanks for all the great ideas!

    • Jenn K says

      Either way works great, Lisa. Sometimes thawing first and then reheating can make the tortillas sticky, so experiment with what works for your family.

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