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These Ham and Potato Breakfast Tacos are an easy and satisfying way to start the day—plus, they’re fun to eat! Whether you’re feeding a family or prepping a few for yourself, they’re a low-fuss, big-flavor breakfast win!
Being a Texan, tacos are pretty much always on my mind. So having them for breakfast is a great way to scratch that itch! We love to serve these on their own or with fresh fruit when we are able.
Ham and Potato Breakfast Tacos
Mornings can be hectic, especially with kids and work demands. We all need a breakfast that’s not only quick and easy but also hearty and nutritious. Enter the Ham and Potato Egg Taco—a delightful twist on your morning routine that combines protein-packed eggs, savory ham, and crispy potatoes, all in a convenient taco form.
Why We Love This Recipe (and you will too!)
This recipe has been a game-changer for our busy mornings and is sure to become a favorite for your family too! Plus, you can even make them ahead of time, wrap them in foil, and freeze them for a hands-off breakfast!
- Quick and Easy – Ready in just 15 minutes, perfect for school mornings or weekend brunch.
- Nutritious and Filling – Packed with protein and carbs to keep everyone full and energized.
- Kid-Friendly – No fork needed! These are easy to hold and eat on the go.
Ingredients
To make these egg tacos, here’s what you’ll need! Be sure to print the recipe with all the measurements at the end of the post.
- Eggs – These act as your taco shell. You’ll need one egg per taco.
- Diced Potatoes with Onions – You can dice your own, but there are options in the grocery freezer section that have both is a great shortcut.
- Ham – Cubed, pre-cooked ham works great and cooks fast.
- Shredded Cheese – Cheddar melts beautifully, but use what you love.
- Butter – For sautéing the ham and potatoes and cooking the eggs
- Salt and Pepper – To season the eggs. Add more spices if you prefer!
- Tortillas – We like to use flour tortillas, but you can also use corn, or gluten-free tortillas if you prefer.
Instructions
This recipe is seriously so simple that once you make it, you’ll be addicted! Here’s a quick overview of the process with a printable version at the end of the post.
- Prepare the Filling – In a medium skillet, melt a little butter over medium-high heat. Add the diced potatoes and ham. Stir occasionally and cook until the potatoes are golden and tender and the ham is nicely seared.
- Cook the Egg – In a small skillet over low heat, add a dollop of butter. Crack an egg into a bowl, add salt and pepper, and whisk well. Pour into the skillet and allow to sit for a few minutes before starting to scramble. Cook until it reaches your preferred texture.
- Assemble the Tacos – Spoon the eggs and warm ham and potato filling into the tortillas. Top with shredded cheese and let it melt slightly before serving.
Even More Easy Breakfast Ideas
Ham and Potato Breakfast Tacos
Ingredients
- 2 cups potatoes with onions
- 6 eggs
- 1/2 cup cubed ham
- 1/2 cup shredded cheese
- 2.5 Tablespoons butter, divided
- Salt and pepper to taste
- 6 tortillas
Instructions
- In a medium skillet, combine 2 tablespoons butter, diced potatoes and onions, and the cubed ham. Cook on medium/high heat, stirring often, for about 10 minutes.
- Heat a small skilet on low heat. Add 1/2 tablespoon of butter and melt.
- In a bowl, scramble one egg and season with salt and pepper. Pour the mixture into the small, heated skillet.
- Allow the mix to sit for a few minutes and then scramble and cook to the desired texture.
- Spoon the ham/potato mixture, followed by the eggs, into the tortillas and sprinkle with cheese.
- Allow the cheese to melt before serving.
Nutrition
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Love this recipe for breakfast and dinner. So easy to make. Thanks for sharing.
No problem! =)