These easy breakfast tacos are super-satisfying and packed with delicious ingredients! A perfect recipe to use leftover veggies, pairing them with eggs for a delicious breakfast, brunch or dinner.
suggested garnishes: sliced radishes, chopped cilantro, hot sauce, salsa, avocado, guacamole, diced tomato or cherry tomatoes, sour cream, sliced cabbage, kale or other greensfor garnish
hot sauce
Instructions
In a frying pan on medium heat, warm the tortillas, flipping to warm each side 2-3 minutes. Then wrap in a kitchen towel to keep warm.
To the same frying pan add 1 tbsp olive oil and spread out shredded sweet potato. Let cook until it starts to brown around the edges, add a pinch of salt and pepper, stir and then cook a bit more until your desired doneness. Remove from pan and set aside.
To the same pan, add another 1 tbsp olive oil and pepper and onions. Sauté for about 5-8 minutes until softened. Remove from pan and set aside.
Lastly, whisk eggs in a bowl and then add 1 tbsp olive oil to the pan along with eggs. Cook, stirring until eggs are scrambled to your desired consistency.
Assemble your tacos by spooning sweet potatoes onto each tortilla. Then layer cooked pepper and onions, scrambled eggs and topping with your garnishes of choice. Enjoy warm.
Notes
Make this recipe for more people: This recipe is easily doubled! Double the recipe so that everyone can have two tacos or to serve more people.
Need substitutions?
Need crunch? Use cabbage or other greens instead of radishes
Add more potato if you don't have peppers and/or onions
Leftover tacos will keep fairly well in the refrigerator for up to 2 days without garnishes; gently reheat before serving.