Easy Breakfast Tacos

3 Breakfast Tacos on a Plate

Easy Breakfast Tacos

These Breakfast Tacos are my go to breakfast or late night meal when I don’t have anything prepped. They only take 10-15 minutes and are made from eggs, cheese, and potatoes.

PREP TIME

5 Minutes

COOK TIME

10 Minutes

Per Serving – Makes 4

152 Calories

16.3g C | 7g P | 6.5g F

THE RECIPE

3 Breakfast Tacos on a Plate

Easy Breakfast Tacos

4.60 from 5 votes
Course: Breakfast, Main Dish
Cuisine: American, Mexican
Keyword: 30 minutes or less, air fryer, free, gluten free, under 500 calories
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Tacos
Calories: 152kcal
These Breakfast Tacos are my go to breakfast or late night meal when I don't have anything prepped. They only take 10-15 minutes and are made from eggs, cheese, and potatoes.
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Ingredients

For the Tacos

  • 4 (94 g) corn tortillas
  • 1 small (100 g) russet potato
  • 2 large (140 g) eggs
  • 1 tbsp (15 g) milk
  • 2 slices (46 g) cheese
  • 1 tbsp (15 g) hot sauce
  • 1 tbsp (5 g) cilantro chopped
  • ½ tsp (2 g) oil
  • salt to taste

For the Pickled Red Onions

  • 1 medium (200 g) red onion
  • 1 tbsp (12 g) sugar
  • 1 tsp (6 g) salt
  • cups (360 g) white vinegar
  • cups (360 g) water

Instructions

For the Tacos

  • Wash and cut your potato into small shoestring french fry shapes.
  • Place the fries into your air fryer basket and spray with 2g of oil and sprinkle with salt to taste.
  • Air fry at 400 °F for 8-10 minutes shaking the basket half way through.
  • While the potatoes are cooking, crack 2 eggs into a dish and add a splash of milk and salt. Beat until they are smooth. Cook the eggs in either a pan or in the microwave until they are finished.
  • In a dry skillet over medium high heat, add 4 corn tortillas to warm and lightly brown. Flip over and add a half slice of cheese to each to begin to melt.
  • To each tortilla, evenly divide the potatoes and eggs. Top each with hot sauce, pickled onions, and chopped cilantro.
  • The nutritional estimates are per taco.

For the Pickled Red Onions

  • These are best made in advance. I always keep these in my fridge. They will last for weeks.
  • Cut your red onion into thin slices from root to shoot.
  • In large mason jar, add 1 tsp of salt, 1 tbsp of sugar, 1½ cups water, and 1½ cups distilled vinegar. Stir to dissolve the solids.
  • Add the onions into the mason jar and top with more water and vinegar if necessary to cover the onions. Cap the jar and move it into the fridge to allow the onions to pickle.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 16.3g | Protein: 7g | Fat: 6.5g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
16.3g
Protein
7g
Fat
6.5g
Calories
152 cals

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This Post Has 4 Comments

  1. Michael Amodio

    Will sugar alternatives (i.e coconut sugar, stevia) screw up the pickled onions? Thanks!

    1. Nate Farmer

      Anytime I have used Sugar alternatives (I mainly use Monk Sugar) it does not seem to have any adverse effects.

  2. Liz

    How long are these good for in the fridge? And do they get soggy?

    1. Nick Caramico

      Ive done something similar in the past, they last about 4-5 days, to keep it not from getting soggy, prep the insides into a container and warm up the tortillas in a pan seperately while warming the insides in the microwave

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