Salsa Verde Egg and Potato Breakfast Tacos in 15 Minutes

Start your morning off right with these vibrant and satisfying breakfast tacos. In just 15 minutes, you can have warm flour tortillas filled with a hearty scramble of eggs, potatoes and tangy green salsa, all topped with gooey melted cheese and fresh diced tomato. It’s a quick, flavorful way to fuel your day.

This recipe is perfect for busy mornings when you want something delicious without spending hours in the kitchen. The combination of creamy eggs, crispy potatoes and zesty salsa verde creates a mouthwatering filling that will keep you coming back for more. Feel free to add a splash of hot sauce if you like an extra kick!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium microwave-safe bowl. Season with salt; toss to combine. Microwave until fork-tender, 6-8 minutes. Set aside.
2. Dice tomato into ½-inch pieces. Season with salt and pepper.
3. In a second medium bowl, whisk together eggs, cream cheese and ¼ tsp salt (½ tsp for 4 servings) until well combined. (It’s OK if bits of cream cheese are still visible; they will melt when cooked!)
4. Once potatoes are fork-tender, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are lightly browned, 2-3 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) to pan, then stir until melted. Pour in egg mixture; cook, stirring, until eggs are scrambled and cooked to preference, 1-2 minutes.
5. Pour green salsa over eggs and potatoes and stir to combine. Simmer until warmed through and salsa is slightly thickened, 1-2 minutes. Remove from heat.
6. Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
7. Divide tortillas between plates and fill with salsa verde eggs and potatoes; top with Mexican cheese blend and tomato. Serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. Warm them in a dry skillet or microwave before filling.

How do I make this dairy-free?

Use a dairy-free cream cheese and cheese alternative and substitute the butter with oil or vegan butter.

Can I prepare the potatoes ahead of time?

Absolutely! Dice and microwave the potatoes the night before, then store in the fridge. In the morning, just brown them in the pan.