Baked Potato and Scrambled Eggs Tacos

Ingredients

• Potato1/2 medium (90 g)
• Parsley1 tablespoon (4 g)
• Egg2 count (110 g)
• Tortillas2 count (80 g)

Instructions

1. 1

   Step 1

   Preheat the oven or air fryer to 356 °F (180 °C).

2. 2

   Step 2

   In the meantime, dice and salt and pepper the potato.

3. 3

   Step 3

   Bake for 10-15 minutes until crispy.

4. 4

   Step 4

   Preheat a non-stick pan over medium heat. If you don't have one, add a little oil.

5. 5

   Step 5

   Beat the eggs in a bowl and salt and pepper to taste.

6. 6

   Step 6

   Once heated, add the eggs and scramble until cooked as desired. Set aside.

7. 7

   Step 7

   Warm the tortillas for 1-2 minutes each side in the same pan.

8. 8

   Step 8

   Fill the tacos with the baked potato and scrambled eggs.

9. 9

   Step 9

   Top with chopped parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Baked Potato and Scrambled Eggs Tacos can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.