Hey friend,
I don’t know about you, but breakfast tacos are an absolute favorite in our house. And honestly? The secret is our homemade crispy potatoes. They’re so good we end up making them on repeat.
I’m no gatekeeper — so I put together a downloadable recipe card for you.
Skip the frozen ones and make these from scratch. When you make a big batch of potatoes, you’ll have leftovers for breakfast the next day (or even as a simple side with dinner).
A few ingredient tips that make all the difference:
• Eggs: Look for organic, pasture-raised eggs. Hens that roam outdoors and eat a natural diet produce more nutrient-dense eggs — and you can taste the difference.
• Tortillas: Check the label. Choose organic tortillas without seed oils when possible. If you’re gluten-free, I love Siete Almond Flour Tortillas — simple, clean ingredients and they hold up so well.
• Cheese: Shredding your own cheese from an organic block is always best. But if you find a good organic Mexican blend, that works too.
• Sausage & Salsa: Applegate Chicken & Maple breakfast sausage is our go-to. And Whole Foods usually has great fresh-made salsas (plus organic jar options if you’re stocking up).
These breakfast tacos are such a staple for us — simple, nourishing, and always a hit. I hope your family loves them as much as mine does!
Click the link to: download your recipe card and enjoy!!
