20-Minute Breakfast Taco Recipe

Mornings tend to feel a bit rushed, and sometimes, breakfast is the last thing on your mind. Whether you're getting a workout in before work, taking the dog out for a walk, or getting the kids ready for school, there's plenty to tackle in the morning. Let's face it, it's difficult to put together a hot breakfast without taking up a ton of time or creating a huge pile of dishes.

Thankfully, breakfast tacos exist, and this quick and easy 20-minute recipe might just become your new favorite.

Say goodbye to only grabbing a granola bar on the way out the door or microwaving a boring bowl of oatmeal. You deserve something nutritious and delicious to start your day, and these breakfast tacos are packed with flavor and protein to kick things off in the best way. Plus, tacos are perfectly portable, making this recipe great for a lazy morning at home or those chaotic mornings when you still need to grab something on the run.

Putting together these 20-minute breakfast tacos is as easy as can be. They truly come together in just a matter of minutes. But part of the beauty of this recipe is that it only utilizes simple ingredients that can be found at any grocery store.

Start by gathering your ingredients before you begin cooking. This will make the process of making these breakfast tacos so much easier.

For this breakfast taco recipe, you'll need flour tortillas, eggs, fingerling potatoes, one onion, one Anaheim pepper, garlic salt, taco seasoning, red chili pepper flakes, and shredded cheddar cheese. For other toppings for your tacos, you may want to also grab sour cream, green onions, and additional shredded cheddar cheese. Salsa or hot sauce can make a great addition as well. For your tortillas, opt for street taco sized tortillas, or go for a large soft taco tortilla option for bigger tacos. 

The first step to making these 20-minute breakfast tacos is to get all of the vegetables prepped for this recipe.

Start by dicing the onion. Cut the onion in half on a cutting board. This step will make it easier to remove the skins. Once the skin is removed, put half of the onion face-down on a cutting board and use a sharp knife to make horizontal cuts across the top. Turn the onion 90 degrees and slice across to finish cutting.

For the pepper, cut it in half. Cut the pepper into long strips, and then dice it up into small pieces. The Anaheim pepper adds a nice flavor to the tacos, with just a hint of heat. If you're not a fan of peppers or spice, it can certainly be omitted. Cut the fingerling potatoes into smaller pieces for fast cooking.

To get started on cooking your breakfast tacos, put a large pan on the stove and turn the heat on to medium. Add two tablespoons of butter into the pan and allow it to fully melt.

Once the butter is melted, add in the chopped potatoes, diced onion, and diced pepper. Stir the mixture well, and then turn the heat up to high. Add in two tablespoons water, and then stir in the taco seasoning, the garlic salt, and red chili pepper flakes. Allow the potato mixture to cook on high with the lid on for about five minutes. Because the fingerling potatoes are small and were chopped into smaller pieces, they should cook quickly for your taco filling. If they're not quite tender after five minutes, add in additional water to create more steam and allow the potatoes to cook for a few minutes longer if needed. 

To prepare your eggs for the taco filling mixture, first crack them into a separate bowl. Whisk the eggs well before adding them into the pan with the potato mixture. This will help to make the egg mixture light and fluffy, as whisking adds air to the eggs. If you want incredibly fluffy and creamy eggs, you can also add a splash of milk or cream while whisking the eggs. 

Once the potatoes are cooked and tender, turn the heat back down to medium. Pour the whisked eggs into the pan. Continuously stir the mixture to allow the eggs to cook. This process should be similar to making scrambled eggs, breaking up the mixture as you stir. 

Once the eggs are just about fully cooked, add in the shredded cheddar cheese and continue stirring for five minutes until the eggs are fully scrambled and cooked with the potato mixture.

Once your taco filling mixture is cooked, now comes the fun part! Assembling tacos is always the best part about making them, and the same goes for these breakfast tacos.

When it comes to topping these 20-minute breakfast tacos, really anything goes. It's all just a matter of what you're up for in the morning or craving that day.

Lay flour tortillas out on a plate or board. Use a spoon or measuring cup to scoop a bit of the egg and potato mixture on top of each tortilla. Top your tacos with a dollop of sour cream, diced green onions, and sprinkle them with additional shredded cheddar cheese. If you want to add another kick of spice to your breakfast tacos, top them with salsa (store-bought or homemade) or your favorite hot sauce. Adding diced avocado, raw red onions, or cilantro on top for extra garnish are all great options as well.

This recipe for breakfast tacos was intentionally developed without meat. By using the potatoes, pepper, and onions, these tacos still offer great flavor and they're packed with plenty of protein from the eggs. However, this breakfast tacos recipe can easily be adapted to suit any flavor or diet preferences.

If you want to add meat to these breakfast tacos, you could certainly add diced ham or bacon to the egg and potato mixture while cooking. Simply stir it into the mixture. Ground sausage could be added to the mixture as well. It will just add a bit more cook time, rather than the quick 20 minutes this recipe requires.

If you prefer a breakfast taco without potatoes, adding in meat is a great swap to still keep these breakfast tacos just as hearty and filling as the perfect way to start your day.