5 from 1 vote
Breakfast taco overhead shot.
Roasted Potato Tacos with Eggs
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

The perfect post workout recovery fuel with protein, fat and carbs to refuel and repair your muscles. 

Course: Breakfast
Cuisine: American
Servings: 3 servings, 2 tacos each
Calories: 400 kcal
  • 3/4 pound russet potatoes cleaned and cut into 1/4-inch cubes
  • 1 cup chopped bell pepper medley
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 6 each large eggs
  • 6 each 6-inch corn tortillas
  • 4 ounces sliced avocado optional
  1. Preheat oven to 400 degrees F. Spray large rimmed baking sheet with cooking spray.  Set aside. Mix chopped potatoes and bell peppers with salt,  pepper and garlic.  Place in the oven for 45 minutes, flipping half way through cooking with a spatula. 

  2. When potatoes are done, let cool for 5 minutes and prepare eggs as desired. Over-medium or scrambled is preferred in the Shaw Kitchen!  Assemble tacos with 1 tortilla, 1 egg, and 2 ounces of potato and bell pepper blend. Optional to top with avocado, salsa or topping of choice.  

Recipe Notes

Avocado not included in recipe analysis.  

Nutrition Facts
Roasted Potato Tacos with Eggs
Amount Per Serving
Calories 400 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 372mg 124%
Sodium 786mg 33%
Potassium 1044mg 30%
Total Carbohydrates 58g 19%
Dietary Fiber 7g 28%
Sugars 5g
Protein 19g 38%
Vitamin C 133%
* Percent Daily Values are based on a 2000 calorie diet.