Sweet Potato Breakfast Tacos
Sweet, caramelized potatoes pair perfectly with fluffy eggs and spicy chorizo, while fresh toppings add brightness and texture.
They’re hearty enough to fuel your day but won’t weigh you down. I love serving these for weekend brunches with friends – they’re always a hit and surprisingly simple to prepare!
Variations & Substitutions
For a smokier flavor, I sometimes swap the chorizo for bacon or even leftover pulled pork. When I’m feeling extra indulgent, I’ll add a drizzle of maple syrup over the finished tacos – trust me, the sweet-savory combo is incredible!
You can also try different cheeses – pepper jack adds a nice kick, while queso fresco brings a milder, fresher taste.
If bell peppers aren’t your thing, try poblanos for a slightly spicier option. And don’t be afraid to top with pickled red onions or jalapeños for an extra punch of flavor!
Tips & Tricks for Perfect Results
First, always dice my sweet potatoes quite small (about 1/4 inch cubes) so they cook faster and more evenly. If you’re short on time, you can microwave the sweet potatoes for 2-3 minutes before dicing to speed up the cooking process.
When cooking the eggs, pull them off the heat when they’re still slightly wet – they’ll continue cooking from residual heat.
For the best flavor, toast the tortillas directly over a gas flame for about 10 seconds per side until they get those beautiful charred spots.
Storage & Reheating
The sweet potato-egg mixture stores beautifully in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it in a skillet with a splash of water to prevent drying out, or microwave for about 45 seconds.
For meal prep, portion the filling into containers and pack tortillas separately. These components also freeze well for up to 2 months – just thaw overnight in the fridge before reheating.
The avocado and fresh toppings should always be added fresh, though – they don’t store or reheat well at all!
Sweet Potato Breakfast Tacos
Ingredients
- 2 medium sweet potatoes peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 6 eggs beaten
- 4 ounces chorizo casing removed
- 8 small corn or flour tortillas
- 1 avocado sliced
- 1/4 cup crumbled cotija cheese or feta
- Fresh cilantro chopped
- Hot sauce to taste
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes until they begin to soften.
- Add the diced onion and bell pepper to the skillet. Cook for another 3-4 minutes until vegetables are tender.
- In a separate pan, cook the chorizo until browned, breaking it up with a spoon as it cooks.
- Pour the beaten eggs into the sweet potato mixture, season with salt and pepper, and stir gently until eggs are just set, about 2-3 minutes.
- Warm your tortillas in a dry skillet or microwave.
- Assemble your tacos: place a spoonful of the sweet potato and egg mixture on each tortilla, top with chorizo, avocado slices, cotija cheese, cilantro, and hot sauce.
