Egg and Potato Breakfast Tacos

Nothing says breakfast like sautéed onions scrambled with eggs and potatoes. For a simple salsa to top these breakfast tacos, tomatoes, garlic and hot peppers are charred then pureed with bright tomatillos and fresh cilantro. This recipe comes to us from Kelly of The Pink Apron.

Serves 4

For the tomatillo salsa:

  • 1/2 pound fresh purple or green tomatillos, husks removed and fruit rinsed
  • 3 small, purple hot peppers
  • or
  • 1 standard Serrano pepper
  • 1 garlic clove, unpeeled
  • 2 tablespoons and 2 teaspoons cilantro
  • 1/4 cup onion, chopped
  • 1/2 teaspoon salt

To complete the egg and potato breakfast tacos:

  • 1 tablespoon oil
  • 1 tablespoon low sodium taco seasoning*
  • 2 cups potatoes, cut into cubes
  • 3 eggs
  • 1 tablespoon milk
  • salt and black pepper, to taste
  • 8 small corn tortillas

*Although taco seasoning is sold premade in stores, if time allows, we recommend making your own low sodium taco seasoning.

To make the tomatillo salsa:

Preheat a broiler.

Place the tomatillos, garlic and peppers on a baking sheet and put in the broiler about 1-2 inches from heat. Broil for 4 minutes, turn the vegetables over with a spatula, and broil for 7 minutes more, or until the tomatillos are softened and slightly charred.

Peel charred garlic and pull off the tops of the peppers. Place the roasted garlic, peppers and tomatillos in a blender or food processor along with the cilantro, onion and 1/2 teaspoon salt. Puree until blended. Set aside.

To complete the egg and potato breakfast tacos:

Place the olive oil in a sauté pan over medium heat. Add the onions to the sauté pan and cook for about 5 minutes, or until onions are softened and translucent. Add the potatoes and sprinkle with the taco seasoning, tossing in the pan until well coated with oil. Cook, stirring occasionally, for 5-7 minutes, or until the potatoes are tender on the inside and crisp on the outside.

Preheat an oven to 400 degrees.

Meanwhile, beat together the eggs and milk in a separate bowl until the mixture is well combined. Turn heat down to low and add the egg mixture to the sauté pan. Cook, stirring with a spatula to break them the scramble into smaller pieces, for about 4-6 minutes, or until the eggs are tender, but cooked through. Season with salt and black pepper to taste.

Sprinkle a little water on the corn tortillas and place in the oven for 2-4 minutes, or until tortillas are soft and heated through.

Serve potato egg mixture atop the warmed tortillas. Drizzle the tomatillo salsa to taste over the taco and enjoy.

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Nutrition Information

Egg and Potato Breakfast Tacos

Servings per Recipe: 4

Amount per Serving

Calories:  259.3

Calories from Fat:  81

Total Fat:  9g

Saturated Fat:  1.9g

Cholesterol:  159.1mg

Sodium:  533.1mg

Potassium:  620.1mg

Carbohydrates:  37.2g

Dietary Fiber:  5.3g

Protein:  9.2g

Sugars:  3.9g

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