Take your morning to the next level with quick and easy breakfast tacos, ready on the table in just 15 minutes. You’ll fill warm flour tortillas with a hearty, flavorful salsa verde egg and potato scramble, top with melty shredded cheese, and finish with chopped fresh tomato for a pop of freshness and color. Ready to start today right? (Psst, hot sauce-lovers: Now’s your time to shine!)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Tomato
2 unit
Eggs
(Contains: Eggs)
2 tablespoon
Cream Cheese
(Contains: Milk)
7.06 ounce
Green Salsa
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium microwave-safe bowl. Season with salt; toss to combine. Microwave until fork-tender, 6-8 minutes. Set aside.
• Dice tomato into ½-inch pieces. Season with salt and pepper.
• In a second medium bowl, whisk together eggs*, cream cheese, and ¼ tsp salt (½ tsp for 4 servings) until well combined. (It’s OK if bits of cream cheese are still visible; they will melt when cooked!)
• Once potatoes are fork-tender, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are lightly browned, 2-3 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) to pan, then stir until melted. Pour in egg mixture; cook, stirring, until eggs are scrambled and cooked to preference, 1-2 minutes.
• Pour green salsa over eggs and potatoes and stir to combine. Simmer until warmed through and salsa is slightly thickened, 1-2 minutes. Remove from heat.
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with salsa verde eggs and potatoes; top with Mexican cheese blend and tomato. Serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty combination, though some found it too salty or spicy for breakfast.
- Ease of prep: Customers appreciated the quick and easy cooking method, especially for the potatoes.
- Suggestions: Consider adding sausage, bacon, or chorizo for extra protein; some preferred shredding and crisping the potatoes.
- Portions: Several mentioned needing more eggs to balance the potato ratio; adding 1-2 extra eggs improved the dish.
- Texture: Some found the mixture too wet; try cooking components separately or reducing salsa for a less soggy result.
