Print Recipe

Potato and Egg Breakfast Tacos

Prep Time12 mins
Cook Time20 mins

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)

Instructions

  • 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)
  • Peel and dice potatoes into 1/2 inch cubes.
  • 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.
  • 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.
  • Once eggs have cooked, spoon into tortillas. Place in warm oven until ready to serve.
  • Slice or dice apples or other favorite fruit.
  • Serve Potato and Egg Breakfast Tacos with Fresh Fruit. Garnish tacos with shredded cheese or salsa.