Go Back
Vegetarian Breakfast Tacos

Vegetarian Breakfast Tacos

Vegetarian breakfast tacos with eggs, crispy potatoes, cheese, and salsa. 100% meatless in 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 cups frozen diced hash browns thawed
  • 3 tbsp olive oil divided
  • 8 large eggs
  • 2 tbsp butter
  • 1/4 cup half and half
  • 1 cup shredded cheddar or monterey jack
  • 8 small flour tortillas warmed
  • 1/2 cup salsa
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • salt and pepper to taste

Method
 

  1. **Potatoes.** Heat 2 tbsp oil in a skillet over medium high. Cook hash browns 8 minutes until crispy and golden. Season with salt.
  2. **Eggs.** Whisk eggs with half and half, salt, and pepper. Melt butter in a separate skillet over medium low. Pour in eggs. Scramble gently 3 to 4 minutes until soft curds form.
  3. **Warm.** Warm tortillas over a gas flame or dry skillet 10 seconds per side.
  4. **Fill.** Divide eggs, hash browns, and cheese among warm tortillas.
  5. **Top.** Spoon salsa over each taco. Top with cilantro.
  6. **Serve.** Serve with lime wedges and more hot sauce on the side.

Notes

Cook eggs over medium low for soft custardy curds. High heat makes rubber. Vegan swap: replace eggs with scrambled firm tofu seasoned with kala namak. Best eaten fresh. Assemble as you eat.