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Breakfast Potato Tacos

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Potato Type: Fingerling
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

10 Mins

Cook Time

35 Mins

Serving

Serves 2

Description

Who doesn’t love a good breakfast taco? They’re easy to throw together, taste delicious, and super filling for breakfast fuel.

Ingredients

  • 4 eggs
  • 4 small tortillas
  • 1/4 c cheddar cheese
  • 1/3 c black beans
  • 1/4 c salsa
  • 16 fingerling potatoes, sliced into quarters
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Preparation

  1. Pre-heat oven to 450°F.
  2. Grease a baking sheet with olive oil and arrange potato quarters in an even layer. Sprinkle with salt and pepper.
  3. Bake potatoes for 30 minutes, until crispy. I like to add a minute or two on broil right at the end.
  4. Remove potatoes from the oven and set them aside to cool.
  5. Meanwhile, heat a small skillet over medium-high heat and drizzle with olive oil. Scramble eggs and pour in, folding for a soft scramble until desired firmness- about 5 minutes.
  6. Heat a large skillet without additional oil. Heat tortillas in a skillet – about 15 seconds per side.
  7. Assemble tortillas with scrambled eggs, roasted potatoes, salsa, beans, and cheese.

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Recipe By: Rebecca Costa

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Nutrition Facts Per Serving

Calories

650

Fat

22g

Sodium

1450mg

Cholesterol

385g

Vitamin C

45mg

Carbohydrates

85g

Fiber

9g

Protein

28g

Potassium

1271mg

Sugar

6g

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