I don’t know about you guys, but to me, when you work full time there is nothing better than a slow weekend morning. Sleeping in, drinking a big cozy cup of coffee and of course getting to make a real breakfast! Throughout the week, Andrew and I live off green smoothies and espresso shots in the morning and I expect that many of you are the same or may even (gasp) skip breakfast on weekdays. That’s totally fine, but these breakfast tacos are one step to having one morning a week that is calm and perfect.
These tacos are a wonderful start to a weekend morning. I whip the spices directly into the eggs when I beat them so that the eggs take on the smoky flavor of the cumin and chili powder. I recommend if you’re doing these for multiple people, to set them up like a taco bar so everyone can pick their own toppings! If you are going to use cheese though, please use the crumbling queso fresco. It’s more expensive than shredded yellow cheese but I promise it’s way better. My other recommended toppings are: tomatoes, tomatillo salsa (that’s a link to my recipe, it’s delicious), sour cream, cilantro and avocado.
I know that for a lot of people, weekends are probably a time for going out to brunch but please trust me, these breakfast tacos will bring brunch to your home, save you money and long lines and are equally delicious as any you’ll get in a restaurant.
Lots of Love,
Jackie
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Easy Weekend Breakfast Tacos
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 tacos 1x
- Category: Breakfast
- Cuisine: Mexican
Description
Weekend brunch done right and at home. Delicious breakfast tacos with spiced eggs, sweet potatoes and a variety of toppings.
Ingredients
Scale
- 2 sweet potatoes (diced into small squares )
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 2 tbsp butter or ghee
- 5 eggs
- 1 tsp cumin
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 6 corn tortillas
Toppings (optional)
- 2 small avocados (sliced )
- 2 roma tomatoes (diced )
- red onion (diced )
- queso fresco cheese
- sour cream
- tomatillo salsa
Instructions
- Preheat the oven to 450 degrees. Toss the sweet potatoes in the olive oil, paprika and one teaspoon each of salt and pepper. Bake the sweet potatoes for 25-30 minutes until the potatoes are cooked through and browned on the outside.
- When the sweet potatoes have about 5 minutes left. Whip the eggs with the cumin, chili powder, cayenne pepper and remaining teaspoon of salt and pepper. Melt the butter in a small saucepan on low heat. Add the eggs to the pan and cook the eggs to a soft scramble.
- When the eggs are done heat up the tortillas. My favorite way to do this is heat them over directly flame on a gas stove. You can also cook them in a skillet with a little bit of oil.
- Assemble the tacos sweet potatoes first, then eggs then toppings of your choosing! If you're using sour cream it's usually better to put it directly on the tortillas before the sweet potatoes or eggs.
