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Crispy Loaded Breakfast Tacos: Easy Baked Hash Browns & Cheddar Recipe

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These crispy loaded breakfast tacos feature golden hash browns, gooey cheddar, and fluffy eggs baked in crunchy taco shells. Perfect for brunch, breakfast-for-dinner, or feeding a crowd, they’re customizable and irresistibly delicious.

Ingredients

Scale
  • 8 small flour or corn tortillas (6-inch; flour gets crispier, corn is gluten-free)
  • Cooking spray or olive oil (for brushing tortillas)
  • 2 cups frozen shredded hash browns, thawed
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon smoked paprika or chili powder
  • 1 1/2 cups shredded sharp cheddar cheese (about 170g)
  • 4 large eggs, beaten
  • 1 tablespoon milk or cream
  • Pinch of salt
  • Optional toppings: 1 avocado (sliced or mashed), fresh salsa or pico de gallo, chopped green onions or cilantro, jalapeño slices, sour cream or plain Greek yogurt, hot sauce

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Lightly spray or brush tortillas with oil on both sides.
  2. Heat a nonstick skillet over medium-high. Add butter, then hash browns, salt, pepper, and optional spices. Cook for 6–8 minutes, stirring occasionally, until golden brown and crispy. Pat with a paper towel if wet.
  3. While hash browns cook, whisk eggs with milk and a pinch of salt. Pour into a heated, lightly oiled skillet and scramble gently over medium heat until just set (about 3–4 minutes). Remove from heat.
  4. Lay tortillas in a single layer on the baking sheet. Bake for 3–4 minutes, flip, then bake another 2–3 minutes until just starting to crisp.
  5. Spoon a generous layer of hash browns onto each tortilla. Top with scrambled eggs. Sprinkle cheddar cheese evenly over the top.
  6. Fold tortillas gently in half and press down lightly. Bake in the oven for 8–10 minutes, flipping halfway, until shells are golden and cheese is bubbling.
  7. Remove tacos and let cool for 2–3 minutes. Add avocado, salsa, green onions, and any other desired toppings.
  8. Serve warm with extra salsa or sour cream for dipping.

Notes

For extra crispy tacos, broil for 1–2 minutes at the end, watching closely. Use dry hash browns for best results. Customize with your favorite toppings or add cooked bacon, sausage, or black beans for more protein. Corn tortillas make this recipe gluten-free. Prep hash browns and eggs ahead for quick assembly in the morning.

Nutrition

Keywords: breakfast tacos, crispy tacos, hash browns, cheddar, baked tacos, brunch, easy breakfast, comfort food, oven tacos, vegetarian option, gluten-free option

Find it online: https://blixfood.com/crispy-loaded-breakfast-tacos-easy-baked-hash-browns-and-cheddar-recipe/