Potato, Egg, and Cheese Breakfast Tacos A Beginner’s Guide to Brunch Bliss
These Potato, Egg, and Cheese Breakfast Tacos are a quick and indulgent brunch dish. Filled with fluffy scrambled eggs, spicy chorizo, melty cheddar, and zesty jalapeño relish, they’re ready in just 15 minutes and perfect for sharing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (4 tacos)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Ingredients
4 flour tortillas
2 tablespoons olive oil
100 g chorizo, diced
25 g butter
4 eggs, beaten
100 g vintage cheddar cheese, grated
4 tablespoons jalapeño relish
4 spring onions, thinly sliced
Small handful fresh coriander leaves
Hot sauce, to serve
Sea salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a pan over medium heat. Add diced chorizo and cook for 1–2 minutes until lightly browned. Transfer to a plate.
- Wipe the pan clean, then add remaining oil and butter. Once melted, pour in beaten eggs, season with salt and pepper, and stir gently until just set, about 1 minute. Remove from heat.
- Warm tortillas in the same pan. Spread each with 1 tablespoon jalapeño relish, then top with chorizo, scrambled eggs, and grated cheddar on one half. Fold over.
- Toast tacos in the pan for 1 minute per side, until golden brown and cheese is melted.
- Garnish with spring onions, coriander, and hot sauce. Serve immediately.
Notes
- Swap chorizo for bacon, sausage, or sautéed mushrooms for a vegetarian version.
- Use corn tortillas for a gluten-free option.
- Try different cheeses like Monterey Jack or queso fresco.
- Add avocado slices or guacamole for creaminess.
- Best enjoyed fresh, but fillings can be prepped in advance.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 250mg
