Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
Large family or hosting brunch?
This big-batch breakfast tacos recipe is for you.
Swap flour tortillas for warmed corn tortillas for gluten-free tacos.
Photo:Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
This recipe was developed by Nicole Hopper.
Add potatoes, 2 tablespoons oil, and 1 1/2 teaspoons salt.
Cook, stirring occasionally, until potatoes are tender, 12 to 15 minutes.
Add chili powder to skillet; cook, stirring, until fragrant, about 1 minute.
Whisk eggs and remaining 1/2 teaspoon salt in a large bowl.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-low.
Add eggs; scramble until softly set, 3 to 4 minutes.
Divide potato mixture among tortillas.
Top with scrambled eggs, avocado, and cilantro.
Drizzle with hot sauce, if desired.
Make-Ahead:Assemble tacos without avocado and cilantro.
Wrap in parchment or foil.
Refrigerate for up to 3 days or freeze for up to 1 month.
Reheat in microwave, or crisp in a skillet with oil, like a quesadilla.
Add toppings and serve.
