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It’s Saturday, which means no one wants to work today (including me). Last Saturday, I wrote a how to article on how to make homemade popcorn. Today I want to teach your something even more helpful and even more satisfying.
Breakfast tacos are the main reason why millions and millions of Americans wish they were Texan. But despite the majestic Texas countryside, there ain’t room for everybody in the greatest state in the union, so let me teach you how to make breakfast tacos at home.
Here’s what you’ll need to make deliciously appetizing breakfast tacos for two:
- 4 Eggs
- Shredded Cheese
- 1 Potato
- 4 Tortillas (corn for gluten-free)
- Salsa – When traveling outside of states where you can buy fresh salsa everywhere, I recommend Tostito’s Cantina medium salsa
- Vegetable oil
- Cutting board
- Paper towels (in case you spill as much as I do)
- Wash dirt off of the outside of the potato.
- With your knife and cutting board, dice the potato into 1/2-inch cubes. The smaller they are, the faster and crispier they cook. To make 4 full breakfast tacos, you’ll only need half of a baking potato, or about 1 cup of diced potato. You can keep the rest of the potato fresh in a Ziploc bag or container with a small amount of water.
- Pour a small amount of oil into the bottom of the skillet. Toss in your diced potatoes and turn up the heat to medium-high. Using the spatula, toss potatoes occasionally as they cook. Cook about 5-8 minutes or until golden brown.
- When finished, pour the potatoes and oil from the skillet onto a plate lined with paper towels. The paper towel with absorb the oil. Add salt or any other seasoning you may prefer to potatoes. (I secretly add garlic, don’t tell my husband)
- Throw your sausage, bacon, or ham (diced) onto the skillet. Cook as directed on package. I use about 4 oz. of sausage, 4 strips of bacon, or 2 slices of ham to make four tacos.
- When finished, set aside meat with potatoes. The beauty of breakfast tacos is that everything can be made in one pan. I prefer to cook my eggs in whatever grease is left in the pan, but you can wipe it out and add butter or oil before cooking your eggs.
- Crack 4 eggs into the skillet and scramble. Keep the heat on medium-medium low as the skillet will already be hot.
- Open your jar of salsa and add two loving spoonfuls of salsa into the eggs while they are still runny. For true Texan flavor, you don’t just add salsa on top of your taco. You mix it directly into your eggs.
- Continue to use spatula to scramble your eggs. As they stiffen, mix in your cooked meat and potatoes. This will warm them up, if you were worried about them getting cold. (If using bacon, you can cut it into small pieces to be mixed in, or place the whole strip into your tortilla.)
- While the eggs are cooking, put your tortillas on a paper towel or microwave safe plate and microwave for 15 seconds. (If you’re opposed to microwaves, you can heat tortillas on a skillet, but this will crisp them.)
- Turn off the heat on your skillet before the eggs begin to brown and remove skillet from heat.
- Take spatula and spoon a health serving off your eggs, meat, and potatoes into your freshly warmed tortilla.
- Garnish with shredded cheese and salsa. This morning we happened to have some extra skillet queso from dinner, so we re-heated it and poured it over our tacos. (They were life-changing.)
There you have it! Warm, delicious breakfast tacos. After writing this post, I may need to make myself another one…